Vanilla Pannacotta with Mango Sauce Daring BakersChallenge February 2011



This Months Daring Bakers was hosted by Mallory from A Sofa in the Kitchen.
We had to make Florentine Cookies, which I din't do. Can you imagine me beeing lazy for baking and that is what exactly happend I was lazy for baking, especialy cookies.....
Actually to be honese I was going to Skip all together the DB challenge this month but few days back I thoguht why not do it.
As we all love here pannacotta and I have made few of them hereI serve the pannacotta with mangoe sauce.

Ingredients

1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

Directions:
1.Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.

2.Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).

3.Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4.Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

5.Refrigerate at least 6 hours or overnight. Add garnishes and serve.