Mango Pandan Verrine has 3 main layers: pandan jelly at the bottom, sweetened whipped cream in the middle and chopped sweet mangoes at the top layer. The jelly is made from Pandan leaves boiled in water. Pandan leaves are long, narrow, thin leaves that are originally from Southeast Asia. It has a unique taste with nutty overtones and a scent that is almost similar to Jasmine rice. In Asian cooking, they are used in savory dishes and desserts.
MANGO PANDAN VERRINE
Making the Pandan Jelly
3 cups water
1 bundle of pandan leaves (about 4-5 leaves)
1/4 cup sugar
2 tbsp of unflavored gelatin
Lightly bruise the leaves by twisting it to release the flavor. Tie the leaves together in one knot. Boil the bundle of pandan leaves in the water for about 20-25 minutes on medium heat. Remove from heat and take out the leaves. Measure 2 cups of the pandan flavored water. Add the sugar and gelatin to the water. Stir until it is completely dissolved. Pour into a shallow pan. Cool and chill overnight. Cut into 1/2 inch cubes. Set aside.
1 cup whipping cream
3 tbsp of sugar
1 tsp vanilla extract
Assembling the verrines
Pandan jelly, cut into cubes
2-3 fresh mangoes
Nata de Coco(optional)
crushed graham crackers (optional)
Slice the mango lengthwise on one side, tracing its large, flat seed in the middle. Repeat on the other side. Carefully cut a cross-hatch pattern through the mango pulp, down to the skin but make sure you do not cut the skin. Scoop the cubed mango pulp with a spoon.
Put some pandan gelatin in the bottom of a glass.
Top with whipped cream and then the mangoes.
Finish with a little more cream on top. You may also add some Nata de Coco & crushed graham crackers or even chopped nuts for texture. Chill for 30minutes to 1 hour before serving.