Mango Kesar Manna Cotta

Good morning everyone,

We love our mangoes in this house.  Love them.  Today we have some mango kesar (saffron) puree and we’re going to make some manna cotta with it.  Vegetarian manna cotta, using agar agar powder instead of gelatin.

Mango Kesar Manna Cotta

1 1/2 cups mango kesar puree (2 large mangoes pureed with 6 – 8 strands saffron)
1 1/4 cups heavy cream
1 cup coconut milk
1/2 cup cane sugar (you can substitute granulated)
1 1/2 teaspoons agar agar powder
1/2 cup warm water for soaking agar agar
1/2 teaspoon vanilla extract

Puree your mangoes and kesar (if not using canned puree).  In a large pot, combine heavy cream, coconut milk and sugar.  Heat over medium high heat, stirring frequently, until sugar has dissolved and cream mixture comes to a gentle boil.

In a small pot, combine the agar agar powder and allow to soak for 10 minutes.  Turn heat to medium low and allow the mixture to become hot while your cream mixture is coming to a boil.

Add the agar agar mixture to the cream mixture when both mixtures are the same temperature.  Whisk well.  Remove from heat and let cool for at least 5 minutes.  Add the fruit puree and vanilla and whisk together well.

Pour into serving bowls.  Allow mixture to cool to room temperature then put in the refrigerator to set for about 4 hours.

Serve.

Enjoy!

Until next time,
Peace and love,
Himmat

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