Buttermilk Panna Cotta with Grilled Mango Sorbet

Buttermilk Panna Cotta with Grilled Mango Sorbet

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In the warmer states of the India, summer always means the abundant arrival of mangoes. Juicy, fragrant and the color of the sun. Markets get flooded with local mangoes and every place has it’s unique mango. Summer is also when my family misses the mangoes. Why you ask?
Well if you haven’t had an Indian Mango, you haven’t had mangoes. Sadly the Indian mangoes are mostly available here in the states only as a highly processed and liberally sugared pulp in a tin. A terrible waste, if you ask me.

The Indian summers are filled with hot summer afternoons of luxurious mango eating. Most of the times they are eaten as is or made into a juicy pulp – aam ras, to be eaten with fresh of the griddle rotis. And when we tire of eating them they get transformed into jams, canned as pulps, go into the smoothies or are made into desserts or the famed mango lassi.

Buttermilk Panna Cotta with Grilled Mango Sorbet

Now that I have reminisced about my Indian summer and the mangoes in India, let me get back to the reality and tell you that we do eat the mangoes available here. But we process them a bit differently. Grilling always helps bring out some of the mango flavors from the Central / South American or the Florida mangoes.
Since the theme of this month for Progressive eats dinner party was grilling, I decided to use the mango lassi as a base for my dish – Buttermilk Panna cotta with Grilled Mango Sorbet. Panna cotta is a perfect summer dessert – light and smooth with luxurious richness that is not too heavy. And pairing it with a grilled mango sorbet takes it over the top. The best part is that you can make both ahead of time.

Buttermilk Panna Cotta with Grilled Mango Sorbet

A great panna cotta should quiver to the touch, like a blushing new romance. It should have the right amount of fat. And, for me personally, it should just have a hint of sweetness. For all those reasons I really like the buttermilk panna cotta recipe that I am sharing today. The buttermilk acts as the balance between the sweetness and creaminess. Just perfect!



Buttermilk Panna cotta with Grilled Mango Sorbet.

Buttermilk Panna Cotta with Grilled Mango Sorbet


    Buttermilk Panna Cotta
  • 2 tbs water
  • 1 1/2 tsp unflavored gelatin
  • 8 oz heavy (whipping) cream
  • 2 oz sugar
  • 16 oz buttermilk
  • 2 tsp vanilla extract
  • Grilled Mango Sorbet
  • 4- 5 medium sized mangoes
  • 1 C sugar
  • 1 C water
  • 2 tbs lemon juice


    Buttermilk Panna cotta
  1. Sprinkle gelatin over the two tbs water in a small bowl.
  2. Let it soften for about 10 - 15 minutes
  3. Lightly spray ramekins/ any other containers you want to use with a oil spray
  4. Heat cream and sugar over medium heat, stirring constantly until sugar dissolves
  5. Increase heat and bring to a scald. Don't let it boil.
  6. Add gelatin mixture, remove from heat and stir until gelatin dissolves completely.
  7. Cool the mixture to a lukewarm.
  8. Stir in the buttermilk and vanilla and divide mixture into prepared containers.
  9. Refrigerate panna cotta until set - 4 hours ( overnight if you plan to unmould the panna cotta)
  10. Grilled mango sorbet
  11. Slice the mangoes in halves and score the inside of the halves into dices
  12. Heat up the grill to high and brush with a little oil
  13. Put the mangoes on the grill - scored side down
  14. Grill for about 3 - 4 minutes until slightly charred. Keep an eye on it - grills work differently.
  15. Allow to cool and then separate the grilled mango from the skin. ( You should have about 4 Cups of chopped and grilled mangoes)
  16. Heat the sugar and water until sugar dissolves completely
  17. Remove from heat and cool completely
  18. Using half of the cool simple syrup and the all the mango, blend together until really smooth
  19. Strain to remove any fibrous bits
  20. Add in the lemon juice and taste the sugar. If you want to make it sweeter, you may add more of the simple syrup.
  21. Also at this point you may want to the check the density of the sugar. At home this test is usually done by floating an egg in the sugar mixture. Wash an egg and dry it and lower it (whole egg still intact) into the sorbet mix. If your sugar consistency is right, the egg will float back up and show a nickle sized shell above the liquid. If its a dime sized shell - add more sugar and if it's a larger shell that shows, add some water or mango puree.
  22. Remove the egg after the test is done and chill the mixture for an hour
  23. Churn in your icecream machine as per manufacturers recommendation
  24. Freeze in a container for at least 4 hours before using
  25. Serve
  26. A scoop of Sorbet with the panna cotta along with some grilled mango.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring It’s Grilling Time! hosted by Jane Bonacci, the author of The Heritage Cook. Today we are sharing recipes that are prepared on a barbecue or grill. Savory and sweet, you can cook your entire meal outside keeping your kitchen cool and perfect for hot summer evenings. We know you’ll enjoy the kiss of smoke in every bite! And I know you will enjoy the  gluten free cookbook Jane has just co-authored “The Gluten-Free Bread Machine Cookbook”. It’s now available for pre-order. Check it out!

Buttermilk Panna Cotta with Grilled Mango Sorbet

Main Course

Vegetables/Side Dishes


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Comments 10

  1. Such a gorgeous, restaurant-worthy dessert! I need to try grilling mangoes!!!
    P.S. No warnings on my desktop!!!! xo

    1. Post
  2. What a gorgeous and incredibly flavorful dessert! After reading your introduction, I’m packing my bags for a trip to India. I love mangoes, and if I haven’t tasted the best, well … 🙂

  3. “A great panna cotta should quiver to the touch, like a blushing new romance.” Great line! And great dish — love panna cotta, and this looks superb. And I’ll never turn down mango! Thanks so much.

  4. 1)Buttermilk panna cotta is my favorite.
    2)Mango lassis are my favorite drink at Indian restaurants.
    3)One of my projects in culinary school paired panna cotta with mango “carpaccio.” Really thinly sliced mango.
    4)I know I would eat the Heck out of this dessert.
    5)Beautiful plating, too.

    Hope all is going well in sommelier-land! xo

  5. Anshie,
    We so think alike!!! I also agree the I love the tartness buttermilk/yogurt brings to panna cotta is ethereal. I never barbecued mango, but looks like I must.

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