Ricotta Mango Panna Cotta
Preparation Time 20 minutes
Assembly Time 10 - 15 minutes
Time to Set 3 to 4 hours
Serves 12 to 15, small serving of dessert
Ingredients
Ripe Mango or Frozen Mango, roughly diced 1 cup
Lemon Rind 1 tbsp
Sugar 1 to 2 tbsp or more (depends on the sweetness of the mango)
Ricotta 1 cup
Sugar 4 to 5 tbsp
Saffron Threads 5 to 6 soaked in 1 tbsp of milk
Cardamom Powder 1 tsp
Vanilla Essence a dash
Unflavored Gelatin 4 tbsp (about 2, 1/4 oz envelopes)
Method
Preparing the Mango Layer
Sprinkle 2 tbsp of gelatin in a small microwaveable glass bowl. Let it sit for about 5 to 7 minutes, until the gelatin blooms.
Meanwhile, in a blender, puree the diced mango until smooth. Taste the puree for sweetness. At this time add couple tbsps. of sugar, if you prefer. Blend it one more time. Transfer the mixture to a medium sized bowl.
Place the gelatin mixture in the microwave and heat it for about 45 seconds to a minute, until the gelatin completely dissolves. Pour the gelatin mixture into the puree along with the lemon rind and mix well.
Prepare 12 to 15, shot glasses or 4 to 6 ounce, serving glasses. Place these glasses in a mini muffin pan at an angle. With a small spoon, carefully pour the puree into each glass until about the edge of each glass.
Carefully, place the muffin pan with the glasses in the refrigerator for at least 2 hours, or until set.
Preparing the Ricotta Layer
Sprinkle 2 tbsp of gelatin in a small microwaveable glass bowl. Let it sit for about 5 to 7 minutes, until the gelatin blooms.
In a stand mixer with the whisk attachment, whip the ricotta cheese by gradually adding, tablespoon at a time, of sugar. Continue whipping until fluffy. Adjust sweetness by adding more sugar, if you prefer.
Place the gelatin mixture in the microwave and heat it for about 45 seconds to a minute, until the gelatin completely dissolves. Pour the gelatin mixture into whipped ricotta along with saffron, cardamom powder and a dash of vanilla essence and give it one more whip for everything to mix well.
Assembly
Take the muffin pan out of the refrigerator, and use a spoon to pour the whipped ricotta mixture into each cup.
Return to the refrigerator to set for another 1 to 2 hours.
To serve, top each glass with some diced mangoes or saffron threads. I used saffron threads for my garnish.