The entries in our Asateer Iftari Recipe competition continue to impress. This week’s winner Naina Shakeb pictured, showing her winning Mango Panacotta to Oriental Head Chef of Levantine and Asateer, Chef Ali Elbourji. Naina’s recipe (below) is light and refreshing.
Keep the entries coming in – send your recipes with a picture to Iftari@atlantisthepalm.com and we will announce the winners on our Facebook, Twitter and upload the recipe to our blog.
Mango Panna Cotta
Preparation time: 5 minutes
Cooking time: 15 minutes
Setting time: 4-6 hours in chiller or refrigerator
1 litre fresh milk
1 1/2 cup fresh cream
1/4 cup sugar
3/4 cup mango pulp
1 teaspoon vanilla essence
1 1/2 teaspoons gelatin powder dissolved in warm milk
Mango chunks for garnishing
Almond slices, pistachios or fruit for garnishing
Boil milk in a deep pan, add sugar and vanilla essence, simmer for 5 to 6 minutes, then add cream and mango pulp. Simmer for few more minutes just to change the consistency of the milk. Now add gelatin already dissolved in milk and mix well.
Pour this mixture in a serving glass dish or in ramekins of your choice and allow to cool at room temperature. Keep in the refrigerator for at least 5 to 6 hours or it can be prepared ahead and kept overnight for best results.
When the mixture is set like jelly, separate the edges with the help of a knife and place panna cotta in a serving dish of your choice. Decorate with mango chunks and almonds and pistachios or with fruits. Serve chilled.