Mango Panna cotta with minted blueberry apple conserve
Welcome the vernal equinox with this light vegan take on a Mediterranean classic. We want to end the meal with something light and colorful, like spring itself. Panna Cotta is an Italian dessert based on sweetened cream and thickened with gelatin. Since gelatin and cream are not vegan, we substitute Coconut milk and agar agar. We flavored this one with mango, but you can use other flavorings with it. Traditionally, it is a simple vanilla bean. But, we wanted more flavor and color. You could do any kind of citrus. If you like coffee, you could do a mocha or a chocolate version. If you have any kind of fruit growing in your garden or find something interesting in a store, give it a try.
For a garnish, we are using a blueberry apple “conserve”. Traditionally, a conserve is more of a jam. But, we are making a fresh version here. You could almost call it a compote. No matter what you call it, it will be delicious. We chose blueberries for the color contrast and anti-oxidant properties. Feel free to substitute. Cherries are a very nice (and appropriate fruit. Other types of berries could work as well. Kumquats would be nice. But, the color is too close to the many. Using 2 fruits like we did here, gives a multi-dimensional feel to the dish. The crunch of the apple adds to the mushiness of the blueberries and the velvety feel of the mango panna cotta. Enjoy this with a nice glass of Limoncello, straight from the freezer.
Table of Contents
Mango Panna cotta with minted Blueberry apple conserve
Ingredients
- 2 1/2 cup Coconut milk
- 1 1/2 cup Mango juice or puree
- 1/2 cup sugar
- 2 tsp agar agar
- 1 each vanilla bean (or 1tsp vanilla extract)
- For the Conserve
- 1 cup diced fresh apple
- 1 cup fresh blueberries
- 1 cup sugar
- 1/4 cup orange juice
- 1 ounce Grand Marnier
- 1 Tbsp coconut oil
- 1 Tbsp Chiffonade mint, plus extra leaves to garnish
Instructions
- Whisk sugar and coconut milk together in a heavy pot. Bring to a boil.
- Add in the Mango juice and return to boiling. Then whisk in the agar agar and vanilla. Continue boiling for another 2 to 3 minutes, whisking to keep from boiling over.
- Remove from the heat and pour into sprayed or greased ramekins. Put in the fridge and allow to set for at least an hour.
- make the conserve: Melt the coconut oil in a saute pan or pot over high heat. When hot, add the apples. Turn the heat back a little bit and cook until they have a little color and softness, stirring occasionally.
- Add the sugar and stir until melted. Then add the blue berries.
- Add in the Grand Marnier. You can flame this if you want or just let it cook down. Then add the orange juice. Allow to cook down until it is part of the sauce and the blueberries begin to break down, but stay mostly intact.
- Allow the mixture to cool. Then fold in the chiffonade mint.
- Run a paring knife around the edge of the panna cotta if needed to release from the ramekin. Unmold onto a plate. Garnish with the Conserve and a sprig of mint. Serve and enjoy.