I’ve been thinking of a tropically-driven recipe for a little while now, I suppose in the hopes it will spur warmer weather, and I gave the DFK nation on Facebook and Instagram the option to choose between pineapple and mango for my next recipe. As you can surmise from the title, mango won out (it got me to thinking of a pineapple post for sometime in the future, though)!
I immediately thought to pair the mango with a yogurt component and throw it all in a glass, something perfect to enjoy outside in beautiful weather, both in flavor profile and serving vessel.
For those curious, a “verrine”, which is French for “glass” is a broad pastry category that technically includes any dish served in a glass. These days they almost resemble entremet – several textures and flavors – simply contained in a glass instead of served as a cake.
This recipe is actually very simple to execute and it’s just the sort of thing I think works well for parties and gatherings. They can be made ahead of time and kept chilled, the recipe produces a lot of servings at once, and a verrine always looks like a lot more work than it actually is. The fact that this is a pretty tasty recipe doesn’t hurt, either.
Cheers – Chef Scott
- 7 g gelatin 160 bloom
- 270 g heavy cream
- 34 g sugar
- 186 g yogurt 0% fat
- 6 g vanilla paste
- 5 g gelatin 160 bloom
- 318 g mango puree
- 19 g cornstarch
- 31 g sugar
- 80 g heavy cream
- 120 g red mango
- 100 g yellow mango
- 35 g mango puree
- 3 g lime zest
- 1 g chili powder
- Hydrate the gelatin in cold water for 5-8 minutes before getting started.
- Combine the heavy cream, sugar, and vanilla paste in a sauce pot and heat until it comes to a simmer.
- Add the hydrated gelatin and whisk well to melt and combine.
- Pour the mixture over the yogurt and mix until well combined.
- Cast the panna cotta into glasses (1/3 full) and chill in the refrigerator until set.
- Hydrate the gelatin in cold water for 5-8 minutes before getting started.
- Whip the heavy cream to soft peaks and reserve in the refrigerator until ready to use.
- Add the mango puree to a sauce pot. Combine the sugar and cornstarch and add to the mango puree while whisking to avoid creating lumps.
- Heat the mixture over medium heat, whisking continuously, until the puree comes to a light boil.
- Remove the puree from the heat and add the hydrated gelatin, whisking well to melt the gelatin and combine.
- Cool the thickened puree (using an ice bath speeds the process) until it reaches 86F/30C.
- Fold in the whipped cream.
- Using a piping bag, pipe the mango cream over the panna cotta.
- Gently tap each glass in the palm of your hand to settle the cream, then return them to the refrigerator to chill until set.
- Dice the red and yellow mango.
- Add the remaining ingredients to the diced mango, lightly mixing until evenly coated.
- Spoon the mango salsa over the chilled mango cream and serve.
Looks great, having trouble finding the printable recipe.
Hi Amy,
Sorry about that! The issue should be fixed and the recipe available now. Thanks for mentioning it!
Cheers – Chef Scott
Chef, these look amazing: fresh and light–perfect for the hot summer months.
I cannot find the printable recipe. Is there a missing link here?
Thank you.
Hi Ryan,
The recipes should be available now! Sorry about that.
Cheers – Chef Scott
Hello Chef,
Is there a way to delay the oxidation process of the mango flesh? I run into that problem when using fresh mango in decorating cakes or using it as salsa on top of salads and yogurt. The colour doesn’t stay and turn brownish. I tried using lemon juice but the effect is minimal and it changed the taste of the mango.
Any suggestion is much appreciated. Thank you chef.
Sincerely,
Catherina
Hi Catherina,
Other than adding an acid, it’s hard to prevent oxidation once there’s been air exposure. You can try diluting the lemon juice with water to hopefully minimize the taste. In short-term applications mango doesn’t oxidize quickly (as opposed to an apple or avocado), so usually I add the fresh mango elements just before serving the item. The short answer is there’s not too much to prevent the oxidation other than adding an acid!
Cheers – Chef Scott