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White Chocolate Pannacotta with Mangoes and Oats crumb

Its mango season and what better way to celebrate mangoes than a pannacotta. I know there are lots of different versions of this dessert, but this will always be my favorite. Mangoes are one of my favorite fruits and this combination of white chocolate and mangoes is very addictive. There are hardly any steps to this dessert. It makes a wonderful dessert for parties too, where you need larger quantities. And since its gelatine based, it’s a great make-ahead dessert.

The Panna cotta is very simple to make. Mix the gelatine and cold water and set aside for 10 minutes. In a separate bowl, add the rest of the ingredients. Microwave till the chocolate melts, mixing at 20 seconds interval. This helps to melt the white chocolate evenly without seizing. Mix this with the gelatine mixture and microwave for another 20 seconds to completely melt the gelatine. Pour in the moulds and set in the fridge until it sets (4-5 hours).

 

To make the mango jelly, You can follow this recipe. Pour over the set pannacotta and refrigerate for 2-3 hours.

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For the caramelized white chocolate and oat crumbs, mix together all the ingredients on a baking sheet. Flatten it out on the sheet and bake for 20 minutes till the white chocolate turns brown and the mixture looks like a cookie. Once cooled, break into as big or small pieces.

 

Top off with fresh mangoes and some caramelized white chocolate and oats crumbs.

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Recipe:
For the pannacotta:
Good quality white chocolate- 1 cup
Cream- 1 Cup
Milk- 3/4 Cup
Cold water- 1/4 Cup
Gelatine- 3/4 Teaspoon
Sugar- 3 Tablespoons

Caramelized white chocolate and oats crumbs:
Flour- 1/2 Cup
Rolled Oats- 1/2 Cup
Sugar- 3 Tablespoons
Butter- 1/4 Cup
White chocolate chunks- 1/2 Cup

Mango Jelly – 1 batch

To serve-
Caramelized white chocolate and oats crumbs
Fresh mangoes

  1. Mix the gelatine and cold water and set aside for 10 minutes. In a separate bowl, add the rest of the ingredients.
  2. Microwave till the chocolate melts, mixing at 20 seconds interval. This helps to melt the white chocolate evenly without seizing.
  3. Mix this with the gelatine mixture and microwave for another 20 seconds to completely melt the gelatine.
  4. Pour in the moulds and set in the fridge until it sets (4-5 hours).
  5. To make the mango jelly, You can follow this recipe. Pour over the set pannacotta and refrigerate for 2-3 hours.
  6. Top off with fresh mangoes and some caramelized white chocolate and oats crumbs.
  7. For the caramelized white chocolate and oat crumbs, mix together the flour, sugar, oats, white chocolate pieces and sugar on a baking sheet.
  8. Flatten it out on the sheet
  9. Bake for 20 minutes in a preheated oven at 210 Degrees C, till the white chocolate turns brown and the mixture looks like a cookie.
  10. Once cooled, break into as big or small pieces.

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