Salam everyone ;)
Just a few days before Xmas, I did my groceries shopping. Stocked up the pantry, fridge and freezer as if there'll be a war and I made sure that I have enough food supply when the supermarkets were closed for 1 day on Xmas day....ahakkksss :D Yes for just 1 day!!! Ok, ok I was just kidding. That's the normal sight here, people will be stocking up their supermarket trolleys on Xmas Eve's shopping and will be queuing at the supermarket door, even before its open, the next day on Boxing Day. Ohhh talk about Boxing Day....I finally went for the Boxing Day Sale this year. Nothing to brag about....haizzz. Just the traffic going into the biggest shopping area in Hamilton was CRAZY!!!! Will I do it again next year?? Ehhhh no thanks......
Anyway, hb saw this bottle of 500ml fresh cream in the fridge and asked what I was gonna make for pudding. I told him I was gonna make a panna cota. He looked dissapointed and said....huh!! No sponge, no custard?? Oh well, I know what he wants....a trifle of course. I told him I will make it for him on New Year's Day....hehehez. For now, he did enjoy this yummy mango delight and even asked me the origin of this yummy dessert. Ehhh I don't know lah hb I got the recipe from Rima's blog hehehez :pppp
Source : Rima @ Bisousatoi
Ingredients:Bottom layer - Panna Cotta:
200g whipping cream (I used fresh cream)
30g caster sugar
1 tsp gelatine powder
2 tbsp cold water
1 tsp vanilla essence
The middle layer of fresh mango pieces:
100g mango puree
25g caster sugar
1 tsp gelatine powder
2 tbsp cold water
1 mango, peeled, take the meat, cut into small squares
Mango puree:
1 mango, peeled, take the meat, blend until smooth (I used 2 cans of mangoes)
Upper layer-Mango Mousse:
150g mango puree
1-2 tablespoons orange-flavored NutriSari (I used Raro ~ Sweet Navel Orange flavour)
1 tsp gelatine powder
2 tbsp cold water
120g whipping cream, whipped stiff (I used fresh cream and whipped it stiff)
My layers are really sloppy bcos I wasn't patient enough to let the layers set properly :(
Method
1. Bottom layer -Panna Cotta: Warm the whipping cream and sugar in a saucepan over medium heat. Meanwhile, combine gelatin powder and cold water in a container, stir well, then microwave on high for 1min.. stir.. pour gelatine mixture into whipping cream and stir well.. let it cool a little and add in vanilla essence and stir well. Pour into molds, place it into the refrigerator until set.
2. The middle layer of fresh mango-Pieces: Warm the mango puree and sugar in a saucepan over medium heat. Meanwhile, combine gelatin powder and cold water in a container, stir well, then microwave on high for 1 min.. stir.. pour gelatine mixture into mango puree, stir until well blended. Lastly add mango pieces and stir well. Pour one tablespoon of each into cups containing PANNA cotta. Place it in the refrigerator until set again.
3. Upper layer-Mango Mousse: Warm 2 tablespoons mango puree and NutriSari in a saucepan over medium heat .. (warm mango puree and sugar over medium heat). Meanwhile, combine gelatin powder and cold water in a container, stir well, then microwave on high for 1 min.. stir till well blended. Add gelatine mixture into mango puree, stirring until well blended. Pour 1/3 part of whipped cream into mango puree and stir through gently. Pour back the mixture into the remaining whipped cream, stirring slowly. Pour mango mousse into a pipping bag and pipe into the cup containing PANNA cotta and pieces of fresh mango. Place it in the refrigerator until set again.
4. Served cold!
This year I asked hb to move the potted vietnamese mint plant also known as laksa leaves or daun kesum from the pot to the garden. They are taking off very well. Look at how big the leaves have grown. I planned to cook fish assam today. Went to the supermarket to get fish but only salmon is available. Uggghhh salmon in asam pedas doesn't suit my taste buds. Haiizz fishermen are still celebrating Xmas I reckon hehehez. Tomorrow perhaps......drooolllzzzzz :pppp
