So I am back to blogging!!
..... after a looong plunge into the vaccume.
To be honest, I cannot promise to post on a regular basis... I am caught up in the whirl wind of busy mother hood and seem to be more so, than most of you..
Yuck! I am just trying to make my point. After all, life is full of snafus and you cannot always expect it to turn the way you planned.
Some times it is hard to do the things you did with great aplomb before... Some times your mood robs you off the enthusiasm.. and still some times you get a vigor from nowhere to get on with your crazes like never before... It all depends on many many things..
To cut the story short, I gave birth to a baby girl last month,masha allah.. yep! and she is just taking my breath away...:)
So I thought I would share this simply yummy dessert made with the king of fruits , to cheer my third mother hood..
.. as I bask in the blooming glory of holding a baby again..
..as I see it smile and sob in its quiet slumber..
.. as her eyes flutters as if in a breeze of heavenly wind..
... as I watch her brothers bend over her crib
and fuss about with words of sweet nothings..
I simply sit back and think,it's time for dessert again.. :)
I made this Mango Panacotta with seasonal mangoes. You could also make it with canned mango puree. In that case you would need to cut short the amount of sugar in the recipe as most canned mango purees are already sweetened.
I had posted a similar mango pudding some time back. Check it out, if you are interested.
1 cup mango puree
1/2 cup milk
1 and 1/2 cup thick cream or whipping cream
6 tbsp brown sugar
7 g unflavoured gelatin
1/4 tsp each ground cinnamon and ginger
1/4 tsp saffron or cinnamon sugar
- In a bowl sprinkle gelatin over milk and let stand for 5 minutes to soften.
- Mean while in a sauce pan over medium heat, gently whisk together cream, sugar cinnamon and ginger. Heat just until bubbles form around the edge. Remove from heat.
- Stir in the gelatin and milk mixture, stirring to dissolve. Whisk in the mango puree.
- Pour the mixture into six ramkins or custard cups. Tap each dish on the counter lightly to release any air bubbles. Refrigerate until set or for about 2 hours.
- Unmold to serving plates, keeping the dishes in hot water for two minutes and then running a knife around the edge.
- Serve with saffron sprinkled on top. If you are not fond of the saffron flavour (like me) sprinkle with cinnamon sugar.It is nothing but powdered cinnamon and granulated sugar mixed together. Enjoy!