Creamy and delectable with a hint of ginger and layer of mango. This is a winning combination and a party delight.
Have twelve 5 ounce glasses, containers or ramekins washed and ready
Heat 2.5 Cups (625 grams) of Mango Puree and Sugar till it is hot to touch. Don't let it boil over.
In the meantime, sprinkle gelatin over the remaining Mango puree (125 grams). Set aside for 5-10 minutes. The gelatin will dissolve and the mixture will thicken resembling a paste.
Add the 1/2 Cup of the warm puree into the gelatin mixture whisking to make sure there are no lumps. Now whisk this mixture into the rest of the warm puree. This way you will avoid those pesky lumps that are so undesirable in a pannacotta.
Divide the mixture evenly among the prepared glasses/ramekins. You can either pour half way or a quarter of the cups. Let it set in the refrigerator for an hour/ hour and a half.
Smash or cut the Ginger in smaller pieces. I like to use the mortar and pestle and crush the ginger.
Bring Ginger and water to a boil and reduce it a quarter cup of concentrated ginger flavored water. Set aside
Heat the cream and 2/3 of the whole milk with sugar and salt over low heat until it is steaming hot. Remove from the heat. Stir in the ginger water.
In the meantime, dissolve gelatin in the remaining 1/3 of the milk and set aside for 10 minutes.
Add the 1/2 Cup of the warm cream mixture into the gelatin mixture whisking to make sure there are no lumps. Now whisk this mixture into the rest of the warm cream. This way you will avoid those pesky lumps that are so undesirable in a pannacotta.
Divide the mixture carefully and evenly on top of the set mango layer in the ramekins pouring it to the top. Let it set in the refrigerator for overnight or 6 hours at least.
Grab a spoon and enjoy.