Layered Mango-Coconut Pannacotta

Simplicity is the ultimate sophistication; said, Leonardo Da Vinci, and he couldn't be more right. Simple, effortless,uncomplicated and a touch of sophistication is what I look out for when I select a particular recipe to try. 

To be honest, when I started cooking, I was never confident while trying out a dessert. Not even for the simplest custard or a fruit salad dessert. The only time I would make one was when I was forced to - for a party or when friends visit etc. It was these efforts which gradually raised my confidence and today I find myself trying out desserts with ease.

Here I have an interesting but a very simple dessert that is so easy and requires absolutely no cooking. It needs to be served chilled and can be made in a jiffy with the right ingredients. It is colorful, delicious and versatile - you can replace the fruits with every season.

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INGREDIENTS:

For the Coconut-Cream Layer:

• 1 2/3 cups Cream
• 1/4 cup Caster Sugar
• 1 Vanilla Bean, split lengthways
• 1 tbsp Gelatine
• 2 tbsp coconut powder                                                        

For the Mango Layer:

• 3-4 Mangoes, peeled and chopped
• 1 tbsp Gelatine

For the Pistachio Praline:

• 1 1/2 tbsp Pistachios, roughly chopped
• 1/4 cup Caster Sugar                                                    

HOW TO MAKE:

1) Place  chopped mango in a blender and puree until smooth.

2)  Heat 1/3 cup water and add 1 tbsp. gelatin in it and stir the gelatin until it is dissolved (you can follow the instructions given on the gelatin pack for better results). Use 1 tbsp gelatin for this recipe if using the same amount of ingredients.

3)  Cool the gelatin and bring it to room temperature. Then mix it with the mango puree and pour in the setting bowls evenly. Refrigerate it until you prepare the next creamy layer (almost 30 min to 1 hour)

4)  The mango-gelatin mixture should be at least semi-set by the time you prepare the coconut-cream layer.

5)  For the coconut-cream layer, beat fresh cream or whipping cream using a beater until thick. Then add the coconut powder, icing sugar and vanilla essence. Continue to beat until well blended and thick.

6) Prepare gelatin again as in step 2. Cool it to room temperature and then mix it with this creamy mixture.

7) Pour this mixture on top of the mango mixture in each of the setting bowl. Allow this to set for another hour in the refrigerator.

8)  To make praline, heat the caster sugar on a wide pan until it is browned stirring in between.  You can add 2 tbsp of water if you like so that it doesn't harden.As the sugar browns and melts, add in finely chopped pistachios and stir well.

9) Cool it for 5 minutes and top  the double layered pannacotta and serve immediately.

10) Alternatively, you can turn panna cotta out onto serving plates. If it’s difficult to release, dip briefly in hot water then try again. Top with pistachio praline and serve immediately.

11)  It’s important when using gelatine that the temperature of the dissolved gelatine and the mixture it’s going into are the same, otherwise lumps may form.