BCM P & Q: Vanilla Mango Panna Cotta

What do you want to know about this one?  Have you made it and have a hint or two?


10 thoughts on “BCM P & Q: Vanilla Mango Panna Cotta

  1. Will anyone try this with agar-agar? If so, how much of it will you use? I saw another recipe, also with 2 cups liquid, that uses 1 tsp of agar (I assume powdered, but it was not specified), but haven’t worked with it enough to know if that will work nicely here.

    • Based on some recipes I found, I used 2g agar agar flakes, about 2 scant tsp, which worked really well. The panna cotta was set but creamy. I just weighed some powder and 1 tsp weighs 2 g.

      • And here I thought figuring out the weight of agar agar that worked, regardless of its form, would be the key to getting it right. Apparently not….

      • I’ve read that agar needs to be simmered 3-5 mins to activate and dissolve, so I let it simmer with the liquid for 3 mins. Was wondering if that actually got it too thick? At any rate, I “saved” it from the garbage bin by scraping it all (panna cotta plus mango purée) into a hi-speed blender after it was set in the fridge, and whizzing it up into a soft mango pudding.

      • I’m glad you were able to salvage it. I came across the same instructions as well as the recommendation to pre-soak flakes, which I did for about 15 minutes in the milk before cooking the mixture for 5 minutes, just until the flakes were completely dissolved.

  2. This was a hit over this especially hot weekend.
    My mango seemed especially tart, so the vanilla cream panna cotta really made a refreshing contrast.

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