Panna Cotta with Mango Jelly and Mango Mousse

Presentation does make all the difference, doesn't it?  Of course food is more appetizing when it is pretty to look at!  Take plain old panna cotta, introduce it to its fairy godmother the mason jar, and it magically transforms into a chic little dessert!

For the mango layers, I suppose any variety of mango would work, but since Ataulfo mangoes were in season and calling my name at the produce shop, I went home with them.  Even though they are much smaller than the average mango, their flavors are intense and very aromatic.  Just be sure to resist eating them before putting them in the dessert!

To make mango puree, simply process cubed mango in a food processor until smooth.  It may look chunky at first, but do not be tempted to add water, as this will dilute the intensity of the puree.  Mango puree can also be frozen in small portions for future use!



Panna Cotta with Mango Jelly and Mango Mousse
makes 6 servings

For the panna cotta:

1 tablespoon gelatin
2 tablespoons cold water
1 cup whole milk
1 cup heavy cream
1/3 cup granulated sugar
1 vanilla bean


In a small bowl, sprinkle gelatin over water.  Let gelatin "bloom" for 5 minutes.  Meanwhile, in a medium size saucepan, heat milk, cream and sugar over medium-high heat.  Split the vanilla bean lengthwise and scrape out all the seeds with the back of a knife.  Add vanilla seeds to milk mixture, stirring occasionally.  Remove from heat as soon as it comes to a boil.

Heat gelatin mixture in a microwave until melted, about 8 seconds.  Add gelatin to milk and stir until combined with no lumps.  Pour over a fine sieve and evenly distribute into 6 mason jars.

 

Cool to room temperature and refrigerate for 30 minutes.

For the mango jelly:

1/3 cup orange juice

1/2 tablespoon gelatin 

1 cup mango puree

Place 2 tablespoons of orange juice in a small bowl and sprinkle gelatin over top.  Let gelatin "bloom" for 5 minutes.  In a measuring cup or bowl with a pouring spout, combine remaining orange juice with mango puree. 

Heat gelatin mixture in a microwave until melted, about 8 seconds.  Stir in 2 tablespoons of mango mixture into the melted gelatin to thin it out, making sure there are no lumps.  Stir in another 2 tablespoons of mango mixture into the gelatin.  Once the gelatin is thinned out and lump-free, pour the entire gelatin mixture into the mango mixture.  

Evenly distribute mango puree on top of the previously made panna cotta.  Return mason jars to refrigerator for 30 minutes.

For the mango mousse:

1 tablespoon gelatin

2 tablespoon cold water

1 cup heavy cream

1/4 cup powdered sugar

1/2 cup mango puree

1 cup cubed mango

In a small bowl, sprinkle gelatin over cold water and let "bloom" for 5 minutes.  Meanwhile, in a medium size mixing bowl, whisk heavy cream with a balloon whisk until soft peaks form.  Add powdered sugar and continue whisking until cream is stiff.

Heat gelatin in a microwave until melted, about 8 seconds.  Stir mango puree into gelatin mixture, one tablespoon at a time, until all the mango puree is incorporated, making sure there are no lumps.  With a plastic spatula, gently fold mango mixture into whipped cream.

Spoon mousse into a piping bag.  Cut off the tip of the piping bag and pipe mousse into mason jars, on top of the previously made mango jelly.

Top with chopped mango pieces and refrigerate for 1 hour.  

When devouring this dessert, be sure to dig deep and experience all three layers with every bite!