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Saffron Panacotta with Mango Jelly

Hello people!!!

I know its been sooooo long! Just that I am caught between two things I love the most! One being writing about my culinary experiments and sharing them will you all of course!

Do you ever have those mornings when the snooze button seems to go off every two minutes, your hair is simply inconsolable, and you discover that your favorite red  shirt that you’ve had for half your life is  now too ripped to wear and be cool?   Do you have those mornings when you’d just like to go back to bed for another 6 hours, wake up and call it a re-do?  If yes! Hi-fi!

On those mornings, believe it or not, I turn to you all for a smile. Just exactly what I need to get through these kilter mornings.

I wish I could thank each and every one of you a big slice of my saffron panacotta with mango jelly , but because that seems like too daunting a task for a morning like this, I’ll have to put the recipe in your hands and encourage you to bring some mango love to your kitchen on my behalf.

Saffron Panacotta with Mango Jelly- Recipe

For the Mango Jelly

1 Mango cut into small squares

Pulp of 1 Mango

1 tsp Carragenen  (You will find it in General Food Additives, Sheshadripuram, Bangalore)

2 tsp Sugar

2 cups Water

In a pan, add the mango pulp, water, sugar and bring it to a boil. Mix the carragenen with some hot water and make sure that there are no lumps. Add this mixture to the mango pulp-water-sugar mixture. Once the mixture is cooled down to the room temperature add the mango pieces and pour the mixture in a round tin.

Allow the mixture to set in the refrigerator for about 30 minutes.

For the Saffron Panacotta

1 cup fresh cream

1 tsp Carragenen

3 tsp Sugar

6-7 strands of saffron

In a pan,  add the fresh cream and sugar. Once it is warm add sugar and give it a mix. The trick here is NOT to boil the cream.  Mix the carragenen with hot water and make sure that there are no lumps. Now add this mixture to the cream and give it a good mix. Once it is cooled down to room temperature, pour it over the mango jelly mixture which is already set in the refrigerator.

For the panacotta to set properly refrigerate it for about 3 hrs.

Serve chilled.


  • In case you still have carragenen lumps in the mixture, strain it first and then allow it to set in the refrigerator.
  • If you can’t find carragenen, use the normal gelatin.


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