Panna cotta with mango and blood orange sauce

A little Sunday treat; panna cotta with lime topped with a mango and blood orange sauce. A nice dessert if you want something with little sugar. You can use less or no sugar in the sauce if you want to.

This is a very nice and easy dessert for entertaining. You can make the panna cotta the day before and the sauce on top can be made just before serving the dessert. For being such an easy dessert, it is also very popular with the guests and versatile. You can easily change it up with different fruits or berries in the sauce and you can use a different yogurt product in the panna cotta mixture. It doesn’t take much to alter the flavor profile of the dessert from one time to the next.

Lime panna cotta with blood orange sauce

Lime pannacotta with blood orange sauce

100 ml cream
100 ml milk
2 sheets of gelatin
1 tub of Kesam with lime

Soak the gelatin in cold water.
Put the milk and cream in a small saucepan and bring to the boil. (Yes, it is supposed to boil). Take the pot off the heat, squeeze the water from the gelatin leave and dissolve it in the hot liquid. Whisk a little and the mix in the Kesam. Whisk gently until well combined. Pour into serving glasses and put in the fridge to cool.

Kesam is the Norwegian type of a dairy product called quark, most common in Northern European countries. But it is more and more common elsewhere too. However, if you can’t get quark type products where you live, you can use yoghurt too, preferably a thickened yogurt would be the best substitute. I’d consider half a gelatin leaf extra if using yoghurt.

Blood orange juice

Blood orange juice

150 grams frozen mango
Juice if one large blood orange
50 – 75 grams icing sugar (depending on how sweet you want it)

Put all the ingredients in a blender or food processor and mix to a thick sauce.
Pour gently onto the panna cotta once it has set a bit.
Leave in the fridge until you want to serve them.
The panna cotta normally takes 2-3 hours to set properly.

Making panna cotta with quark or yogurt makes it much fresher than your traditional panna cotta. It can easily be a nice finish to a tapas type meal. The acidity when using a citrus sauce also helps cut through a heavy dinner and make it a pleasant end to a nice meal.

Hope you have had a wonderful weekend, and that the recipe sounds tempting to try out. 🙂

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