Guest Author Hannah Boswell Cooks Up a Delicious Mango Panna Cotta Dessert!

Quilting and sewing aren't the only things I enjoy...I also love trying out new recipes! This wonderful dessert creation from Hannah Boswell is not only beautiful but easy to make. 

Guest Post by Hannah

Panna cotta is a beautiful chilled Italian custard. Easy to adapt to whatever fruits are in season, panna cotta is a great way to showcase your favorite fruits and berries. When I lived in Alaska, freshly picked blueberries cooked into a sauce and poured over a topping of raspberries was always a hit.

I love panna cotta because it works with many common dietary needs. First, it is naturally gluten-free and egg-free. As someone who has been gluten-free for years, I have tasted my fair share of GF imitations that were a sad excuse for the real deal. Additionally, the sugar in the recipe is also be easily replaced with Stevia or Xylitol without sacrificing flavor, making it friendlier for those with blood sugar issues.

Although any fruit would work, mangos complement the creaminess of the custard very well. Mangos are amazing. They taste amazing, and they have amazing nutrition. Containing high doses of antioxidants, the fruit also is high in fiber, vitamins A and C, and also contains vitamin B6, E, K, folate, copper, potassium and many other micronutrients.

​The national fruit of India, Pakistan and the Philippines, mangos come into season twice a year in the U.S., usually around June and December. I often watch for sales during these times of the year. They provide a great excuse to make my favorite mango dishes: panna cotta, smoothies, savory mango salsas, chicken curry salads, and frozen sorbets.

This panna cotta is made by first creating a puree of mango and adding it to warmed mango juice mixed with unflavored gelatin. I like to pour this mixture first into cups placed at an angle in a muffin tray. A towel or plastic wrap placed inside the muffin tray helps the cups stay in position.  The mixture will harden to a custard-like consistency in 2-3 hours.

After hardening, milk is heated with sugar (or your sweetener of choice) and gelatin which is then brought almost to a boil. It is removed from heat, and heavy whipping cream and vanilla are added to finish the job. The cream mixture is poured on top of the mango puree and allowed to chill for 2-3 hours.

When the cream hardens into a custard, garnish with chopped mango, mint, pomegranate arils, whipped cream, and whatever else your imagination desires…and enjoy!

MANGO PANNA COTTA
(makes 4-6 servings)

Mango base:

• 4 mangos, peeled
• 1 cup mango juice
• 1 T unflavored gelatin

Microwave mango juice for one minute and sprinkle gelatin on top; allow to soften for ten minutes. Puree mangos (reserve some for garnish!) in a blender on high and add juice/gelatin mixture. Pour into 4-6 cups and chill for 3 hours.

Panna Cotta:

• 1 cup whole milk
• 1/3 cup sugar (or stevia/xylitol to taste)
• 2 T powdered gelatin
• 2 cups heavy cream
• ¼ tsp. kosher salt
• 1/2 teaspoon vanilla extract

In medium-sized saucepan, sprinkle gelatin over milk and allow to soften for 10 minutes. Turn heat on medium and heat with sugar (or other sweetener) while stirring constantly until almost boiling. Remove from heat and add cream, salt and vanilla. Pour over hardened mango puree and chill for 2-3 hours until set. Garnish and enjoy!

Meet Hannah Boswell:
Hannah is an Alaskan transplant to the South who enjoys business, photography, and spending time with her husband.  When she's not working or studying, the highlights of her day include coffee time with God in the mornings and exploring the beautiful outdoors.

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