Name: Mango Pannacotta with Caviar
Prep time: 90 min
Cook time: 12 min
Total time: 102 min
Ingredients: 250 ml Heavy cream (sweetened) ((1 1/4th cup)); 50 ml Milk ((1/4th cup)); 5 ml Vanilla Extract ((1 tsp)); 20 ml Mango pulp ((4 tsp)); 15 gms Agar Agar Powder ((3 tsp)); 60 gms White Chocolate ((1/2 cup)); 6 nos. Mint leaves ((for garnish)); 50 ml Mango Pulp ((3 tbsp & 1 tsp)); 45 ml Water ((3 tbsp)); 5 ml Mango essence ((1 tsp)); 4 gms Cinnamon Powder ((1 tsp)); 60 gms Powdered sugar ((1/2 cup)); 10 gms Agar Agar Powder ((2 tsp)); 100 ml Oil (chilled in freezer for 30 mins) ((1/2 cup))

Pannacotta is one of the most simple things to make, especially when you have to set them in glasses. Since its summer why not make a mango variant right. made a couple of these in my college a few days ago and topped them with some white chocolate shards and some molecular caviars.

I have always been fascinated with molecular gastronomy and since the last guest lecture on molecular gastronomy in my college, I have been meaning to make these tint little caviar balls. Now they might seem a little bit hard to make but they are actually not. With a few tricks, you can make them at home as well. Follow the simple steps below and make a perfect summer treat for you as well. Cheers!!!

Mango Pannacotta with Caviar

Creamy dual-layered treat with some white chocolate shards and cinnamony caviars.

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Prep Time 1 hr 30 mins

Cook Time 12 mins

Total Time 1 hr 42 mins

Category Dessert

Difficulty Medium

Servings 6 Glasses

Calories 0.22 kcal

Ingredients

For Pannacotta

250 ml Heavy cream (sweetened) (1 1/4th cup)
50 ml Milk (1/4th cup)
5 ml Vanilla Extract (1 tsp)
20 ml Mango pulp (4 tsp)
15 gms Agar Agar Powder (3 tsp)
60 gms White Chocolate (1/2 cup)
6 nos. Mint leaves (for garnish)

For Caviars

50 ml Mango Pulp (3 tbsp & 1 tsp)
45 ml Water (3 tbsp)
5 ml Mango essence (1 tsp)
4 gms Cinnamon Powder (1 tsp)
60 gms Powdered sugar (1/2 cup)
10 gms Agar Agar Powder (2 tsp)
100 ml Oil (chilled in freezer for 30 mins) (1/2 cup)

Instructions

In a bowl, add in the heavy cream, milk, vanilla extract, and the Agar-agar powder and bring the mixture to a boil. Slow down the flames and heat for another minute. Take off the heat.
Divide the mixture into 2 parts, add mango pulp to one of them, stir and cool them.
Add the mango mixture to the glasses and transfer it to the fridge for about 30 minutes.
Add in the Vanilla mixture on top of it and set for another 30 minutes.
Melt some white chocolate, spread it on an OHP sheet, and let it set in the freezer for some time.

For Caviar

Start by combining together, mango pulp, cinnamon powder, sugar, water, and agar agar powder in a bowl and bring the mixture to a boil while mixing continuously. The consistency should be dripping.
Remove the chilled oil from the freezer.
NOTE: Make sure to take the oil in a tall glass or in anything that has good height.
While the mixture is a little hot, take it in a syringe. Slowly press the other end of the syringe, one drop at a time in the cold oil mixture you will little pearls/caviars forming. (If the pearls don't form add some more agar agar powder to the mixture and boil again. If the caviar form but aren't spherical and amoeba-shaped this means the mixture isn't hot enough, heat again with a little bit of water)
Once the pearls form take them out of the oil using a spoon, drain off the oil, and put them in cold water. Wash them nicely and top them on your pannacotta.
Break the white chocolate into pieces and place them, add a mint leaf as a garnish and serve chilled!!!

Keyword Caviar, Italian Dessert, Mango, Panna Cotta