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Today I bring to you one of the most famous Italian desserts, and I dare to say, one of the most famous in the world!
Those who have never tasted Panna Cotta have at least heard about it countless times and it is undoubtedly one of the most loved desserts in the world.
It is almost a consens among historians that panna cotta originated in Italy, more precisely in the northern region of Piedmont, around 1900, but there are also those who say that the recipe is much older than that, and that it may have had its origin in the Middle Ages. The oldest recipe of something similar to today’s panna cotta dates from a cookbook written by Henrik Harpestraeng, who died in 1244. It’s a case to say “Old but gold!”
There are some desserts quite similar to panna cotta in countries like Denmark (Moos hwit), Hungary (Krémes) and even France (Blanc Manger).
Panna Cotta only became popular in the mid-60s, when Ettore Songia, a starred chef, put it on the menu of his restaurant.
Traditionally, panna cotta is made with cream, sugar, milk, gelatin and vanilla, of course my version doesn’t have any of the ingredients of animal origin, buuuuuuut, I can assure you that it’s as creamy and tasty as the traditional version.
To match with the perfect simplicity of this panna cotta, I decided to pair it with a divine mango coulis, which closed everything with a golden key! I chose to make a mango coulis to celebrate the hot and sunny days toasting with the best port wine to harmonize with this flavor, Warre´s Quinta da Cavadinha 2006. A port wine with hints of black plum, blueberries, blackcurrant, mango and raspberry that pairs like no other with this recipe.
EASY | QUICK | FRESH | LIGHT | CREAMY | ELEGANT
Are you having friends over and don’t know what to make for dessert? This Panna Cotta with Mango Coulis is the perfect recipe!
Super easy to make, this little dessert has the power to impress everyone with its elegance and flavors!
You just need to put the almond milk, the tofu, the sugar and the vanilla essence in a blender and blend until you get a lump-free liquid. Then pour that liquid into a pan and add the agar-agar, stir well for a few seconds, and place the pan over medium heat until it starts to boil. As soon as it boils, lower the heat to a minimum and let it boil for about 2 to 3 minutes, just to activate the agar-agar.
Turn off the stove and let it cool down a bit (5 minutes +/-). Meanwhile, make the mango coulis, cutting a very ripe mango into small cubes and placing them in a frying pan with a tablespoon of sugar and another of lemon juice. Let it cook until the mango is very soft and starts to fall apart. Stir the mango during this process to prevent it from sticking or burning.
Then place the mango in a small bowl and blend with a hand blender until you get a lump-free cream. To achieve an even smoother and brighter result, sift the mango cream after crushing it.
In the meantime, your panna cotta liquid has cooled down a bit, so it’s time to pour it into the panna cotta molds.
Finally take it to the fridge for about 3 hours or until it cools down and solidifies completely.
Unmold when serving and with a spoon pour a little coulis on top. You can also decorate with a mint leaf for an even more elegant look.
Does it seem difficult to you? But it is not! You can trust me. 🙂
FOR THE PANNA COTTA
1 cup (230ml) almond milk
200g of silken tofu
1/4 cup (55g) of sugar
1 tsp of vanilla essence
1 leveled tsp of agar-agar
FOR THE COULIS
1 very ripe mango (about 270gr)
1 tbsp of lemon juice
1 tbsp of sugar
FOR THE PANNA COTTA
1 cup (230ml) almond milk
200g of silken tofu
1/4 cup (55g) of sugar
1 tsp of vanilla essence
1 leveled tsp of agar-agar
FOR THE COULIS
1 very ripe mango (about 270gr)
1 tbsp of lemon juice
1 tbsp of sugar
1- Start by putting the almond milk, tofu, sugar and vanilla essence in a blender and blend until you get a smooth, lump-free liquid.
2- Pour this liquid into a pan and add the agar-agar.
3- Bring to a boil, and as soon as it boils, reduce the heat to a minimum and let it boil for about 2 to 3 minutes, to activate the agar-agar.
4- Remove from the heat and let it cool down a bit. (About 5 minutes)
5- In the meantime, cut the mango into cubes, place them in a frying pan with the lemon juice and sugar and let it cook until the mango is very soft and starts to fall apart. Stir with a wooden spoon throughout the process.
6- When the mango is already falling apart, transfer it to a small bowl and grind everything with a hand blender. Then, using a sieve, sift through all the mango coulis, so that it becomes even smoother, lighter and brighter.
7- Meanwhile, pour the liquid of the pana cottas into small panna cotta molds and place them in the fridge for about 3 hours or until they cool down and solidify completely.
8- Unmold when serving and finish with the mango coulis on top and a mint leaf.
1- Start by putting the almond milk, tofu, sugar and vanilla essence in a blender and blend until you get a smooth, lump-free liquid.
2- Pour this liquid into a pan and add the agar-agar.
3- Bring to a boil, and as soon as it boils, reduce the heat to a minimum and let it boil for about 2 to 3 minutes, to activate the agar-agar.
4- Remove from the heat and let it cool down a bit. (About 5 minutes)
5- In the meantime, cut the mango into cubes, place them in a frying pan with the lemon juice and sugar and let it cook until the mango is very soft and starts to fall apart. Stir with a wooden spoon throughout the process.
6- When the mango is already falling apart, transfer it to a small bowl and grind everything with a hand blender. Then, using a sieve, sift through all the mango coulis, so that it becomes even smoother, lighter and brighter.
7- Meanwhile, pour the liquid of the pana cottas into small panna cotta molds and place them in the fridge for about 3 hours or until they cool down and solidify completely.
8- Unmold when serving and finish with the mango coulis on top and a mint leaf.
*To get easier the unmolding process, place the bottom part of each mold in hot water for a minute, this way the panna cotta will release from the bottom and unmold perfectly.
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*To get easier the unmolding process, place the bottom part of each mold in hot water for a minute, this way the panna cotta will release from the bottom and unmold perfectly.
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!