About two weeks ago, before The Illness ran rampant in our home, I was preparing for our Dorie challenge for this week. As I perused the recipe (not remembering if I had made anything with mango in it before), I asked my husband “Do you like mango?”
I paused, waiting for a response, and then in true married-for-12-years fashion, we both quoted at the same time, “You can’t have-a de Mango!”, and devolved into hysterical laughter.
Such is the Mango.
In an unsurprising turn of events, I’ve never made Panna Cotta. The great thing about working through Baking Chez Moi, is that I am forced into making non-baked goods. I love anything that comes out of a bakery, but I must admit that I have narrowed my dessert focus in mostly avoiding non-baked goods. Except for Tiramisu and Crème Brûlée. And Mousse. Before I married my husband and really started cooking, I had the taste buds of a teething baby. Or an anorexic ballet dancer (true story). You choose. I’d say I’ve come a long way, not just in my relationship with food, but also in my flavor palate. Wow. How did we get there?
This is probably the most uncomplicated (now unlike this post) dessert I’ve made of late, which is ok because, as I stated earlier, we’re all recovering here in our house. This also gave me the perfect opportunity to break out some pretty vintage dessert glasses I’ve had stored away for years, waiting for just the right opportunity to use them. If you look closely you can see that they are iridescent. Yes, I am a hoarder of pretty serving dishes and utensils.
Side note: I’ve worked with gelatin before when making Milk Bar cakes, but never heated it up. Has anyone else noticed how warm, plain, liquefied gelatin smells like a wet dog?
I used one full mango, but I might double that next time. I also have some really fantastic Passion Fruit Puree in the freezer that I might use in stead of the Mango next time. It has a much brighter, more acidic flavor than mango, which I think I prefer. It’s a lovely dessert though, and it’s so easy to put together, and has such an elegant presentation for your guests — they will think you spent all day on it if you serve it at the end of a dinner party. Plus, no matter what fruit you use, its flavors are really nice and light. I could easily see using fresh raspberries, or other brightly flavored in-season fruit if you wanted to shake things up a little. I also used Vanilla Bean paste as usual — I love seeing all of those lovely vanilla seeds lining the border between the panna cotta and mango. As for me, I thought that this was a fancy version of a Haribo candy. Vanilla cream gummy on one side, fruity flavor on the other. Yum! Would this be my go-to? Probably not, but it was still delicious none-the-less, and is definitely a good change of pace desert.