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Aam Pora Panna Cotta

Aam Porar Panna Cotta

Aam Pora Panna cotta is a love story between earthy Bengal and vivacious Italy. Where a world of learning and practice inherited over generations collides with a universe of fine finesse.
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Course: Dessert
Ingredients Method

Ingredients
  

Aam pora panna cotta
  • 1 green mango kacha mithe green mangoes , washed and pat dry
For Aam pora panna cotta
  • 1/2 cup roasted mango pulp
  • 1 cup water
  • 3/4 cup heavy cream
  • 5 tbsp powdered sugar
  • 3/4 tsp black salt
  • 3 tsp gelatin
For ginger jaggery broth
  • 1 cup water
  • 100 g jaggery grated
  • 1 tbsp ginger coarsely ground
  • a pinch of black salt
For mango caviar
  • 1/4 cup ripen mango pulp
  • 1/4 cup water
  • sugar to taste
  • 1/2 tsp gelatin powder
  • 1 cup flavourless vegetable oil chilled for at least 6-8 hrs in the refrigerator

Method
 

Roast the green mangoes
  1. Roast the green mango over a medium flame till it is charred and softened.
  2. Allow it to come down to room temperature. Gently peel the charred skin. And squeeze out the pulp.
For the panna cotta
  1. Take 1/2 cup Aam pora pulp and 1 cup water, add it to a blender to make a smooth mix.
  2. Pour the smoothened pulp to a deep bottomed pan.
  3. Add the fresh cream, a pinch of black salt and powdered sugar. Whisk till everything is well incorporated into the aam pora-cream mixture. Feel free to add some more sugar if you want.
  4. Dissolve the gelatin in 1/8 cup of water, allow the gelatin to bloom.
  5. Add the gelatin mix to the panna cotta mixture above.
  6. Heat the mixture over a medium flame, stir continuously, remove the pan from the flame just before it comes to a boil.
  7. Strain the mixture. Pour onto greased ramekins or panna cotta moulds.
  8. Refrigerate for at least 4-6 hours.
For the ginger jaggery broth
  1. Take all the ingredients mentioned in the list in a saucepan, allow to simmer for 10-15 minutes.
  2. Strain the mix over a muslin cloth, allow to come to room temperature.
For the mango caviar
  1. Add the ingredients mentioned in the list (except the oil), give it all a hearty mix.
  2. Heat over a low flame in a small saucepan. Remove the pan from the flame just before it comes to a boil.
  3. Strain the mix, transfer to a fresh syringe while it is still hot.
  4. Using the syringe, add the liquid to a jug containing the cold vegetable oil. Drop by drop.
  5. You shall start to see mango pearls forming at the bottom of the jug.
  6. Once done, gently strain the pearls from the oil, wash gently in water.
To assemble
  1. Dip the panna cotta moulds into a bowl half-filled with hot water. One at a time. Leaving the moulds in hot water for just a few seconds.
  2. Invert the moulds onto a serving plate. Tap gently to loosen.
  3. Decorate with the mango caviar as shown in the picture.
  4. Gently pour the ginger jaggery broth on the serving plate. Serve.