In The Netherlands, when it’s your birthday, you are expected to bring cake to work. I brought, among others, these little pots. They were neatly packed in my bicycle bag and were a huge hit. The pots were half filled with panna cotta – do not make them much bigger, panna cotta is basically heavy cream and sugar – and I brought the mango mousse in a sifon and the passionfruit juice in a little squeeze bottle. This made them perfect for transport.
For the Panna Cotta:
- 500ml heavy cream
- 1 vanilla bean
- 100gr sugar
- 3 sheets of gelatin (5gr total)
For the Mango Mousse:
- 1/2 mango
- 1 sheet gelatin
- 100ml heavy cream
For the Passionfruit Juice:
- 4 passionfruits
Makes 10 little pots
Pour the cream into a heavy based sauce pan. Slit the vanilla bean lenthwise. Scrape out the seeds and add the seeds, the empty pod and the sugar to the cream. Bring the cream to a rolling boil. Take it off the heat.
Soak the gelatin for 5 minutes in cold water. Take the vanilla pod out of the cream. Squeeze excess water from the gelatin sheets, then stir them into the cream. Pour the cream into 10 small pots, preferably straight from the dishwasher or sterilised in the oven. It is not necessary but I always prefer to do so with glass jars, a habit learned from bottling things.
For the mango mousse:
Soak the gelatin sheet in cold water. Peel the mango. The easiest way to do so (assuming a whole mango) is to cut both sides of the mango off, so you have only the stone in the middle left in the slice. Push each of the cut off sections down a glass. You put the half on top of the edge of a wide drinking glass, the skin pointing outwards and the flesh on the inside. Pushing down while pushing the sides to form to the glass will result in the skin being pushed off on the outside of the glass and the meat will be left on the inside. Do this with both halves, and cut and leftover flesh from the stone to add to the glass. Puree the mango flesh.
Set aside a tablespoon of cream and whip the remainder to semi-stiff peaks. Heat the tablespoon of the cream and dissolve the squeezed out gelatin sheet in this. Fold this into the mango puree and then fold in the whipped cream. You do not need sugar, the mango and pannacotta are sweet enough.
If using a Sifon (cream whipper) like I did, you simply combine the mango puree, gelatin-cream and cream and pour this into the sifon. Seal, attach a charger, shake and cool until use.
For the passionfruit juice:
Squeeze the juice from the passionfruit flesh. Blend the pips and the flesh together and push out any remaining juice in a very fine sieve.
Pipe the mango mousse on top of the cold panna cottas in the jar. You will likely have some leftover mango mousse. Divide the passionfruit juice on top and serve with tiny spoons.