Mango Pannacotta with Caramelised Mangoes and Hazelnuts

Finally last week I got some real good mangoes here, got 2 boxes of them out of which only four mangoes are now remaining :) Last week we had a farewell dinner for one of our friend who was returning back to india. I prepared this mango pannacotta for dessert and it was a huge hit, everyone just loved it. One of my friend who doesnt like sweets actually asked for a second time, which itself was a big compliment :) i have adapted the recipe from here tweaked a bit and it came out perfect. I was not a big fan of caramel but now I have become one, caramel topping goes extremely well with mild sweet taste of panna cottas. The recipe is simple to make and no way anyone can go wrong with it, i have already made it twice since last week and everytime it doesnt last a day!! I have chosen hazenuts to go with mangoes for the caramel topping, you can select any nut of your choice.

Sending this to SHF June 2009 hosted by Mansi where the theme for this month is "Fruit & Nut". Also sending this to Srivalli's Mango Mela.
I am also sending this dish to Mansi's Sweet Celebration event

Ingredients: 2 big mangoes or 3 medium mangoes chopped 1 cup fresh cream (250 ml) 2-3 tbsp sugar depending upon sweetness of mangoes 3 gelatine sheets 1/2 cup water For Caramel topping: 1 big mango chopped 2-3 tbsp chopped hazelnuts 1/2 cup brown sugar 1 tbsp water

Procedure:

• Puree the mango pieces in blender until smooth paste.
• Soak gelatine sheets in 1/2 cup water for 5 mins, until soft.
• Heat the fresh cream and sugar, turn off the gas as soon as the cream reaches a boil.
• Add in the gelatine sheets and mix well.
• Now add in the pureed mangoes and whisk until well blended. Adjust sugar if required, as I have topped the panna cottas with caramel topping I didnt make them too sweet.
• Pour in serving glasses, cover with a foil and chill in fridge for atleast 4 to5 hours, I chilled them overnight.

Procedure for Caramel topping:

• For caramel topping, heat the sugar in heavy bottom pan preferrably non stick. After few mins stir using a wooden spoon, it will quickly turn into caramel sauce.
• When all the sugar is melted, remove from heat, add in chopped mangoes and hazelnuts and stir well, at this stage it will tend to harden up but dont worry it will eventually come to runny state. If required you can add in little water.

To serve, dip the serving bowl in warm water for a min, invert it onto the serving plate. Enjoy this luscious dessert chilled with caramelised mango and hazelnut sauce.

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