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Wednesday, 4 May 2016

Mango Panna Cotta (Italian Dessert - Fusion Style)


          This is an extremely easy and an awesome Italian dessert with an Indian flavour. I have added cardamom powder and some saffron strands instead of vanilla that is generally used. I thought of making a good use of this mango season so went ahead and tried this recipe. Made with mango puree, milk, cream and gelatin, it can be had as an after meal dessert too. But be sure to have them chilled. Please check below a step by step guide with pictures to prepare this delicacy.








  • 1 1/2 cups mango puree
  • 2 tbsp. gelatin
  • 1 cup water
  • 1 1/2 cups milk
  • 3-4 tbsp. sugar
  • 1/4 tsp. cardamom powder (reserve some to garnish)
  • 1 cup fresh cream
  • few mango pieces to garnish
  • mint sprigs to garnish
  • few saffron strands to garnish









          Dissolve 1 tbsp. gelatin in 1 cup lukewarm water for 10-12 minutes. Add 2 tbs. sugar to the puree (depending on the sweetness of the mango). Mix well. Add the dissolved gelatin to the mango puree and give it a stir.

          Pour into individual glasses, that are kept at an angle and half fill the glass. Chill till it is set.

          Meanwhile, mix the remaining gelatin in the milk and set aside for 10-12 minutes. Bring the milk to a boil and add the sugar and cardamom powder. 

          Stir till it dissolves and set aside till it comes to room temperature. Mix the cream in it and combine well.

          Fill the glasses with the milk and again chill for 2-3 hours or till it completely sets. Garnish with chopped mango cubes, mint sprig, saffron strands and a sprinkle of some cardamom powder.





                         Dissolve 1 tbsp. gelatin in 1 cup lukewarm water for 10-12 minutes. 




                            Add 2 tbsp. sugar to the puree (depending on the sweetness of 
                            the mango). Mix well. 




                        Add the dissolved gelatin to the mango puree and give it a stir.               




                           Pour into individual glasses, that are kept at an angle and half 
                           fill the glass. Chill till it is set.




                         Meanwhile, mix the remaining gelatin in the milk and set aside 
                         for 10-12 minutes. 




                           Then bring the milk to a boil and add the sugar and ......




                          ........cardamom powder. Stir till it dissolves and set aside till it 
                          comes to room temperature. 
                            



                               Mix the cream in it and combine well.





                        Fill the glasses with the milk and again chill for 2-3 hours or till it
                        completely sets. Garnish with chopped mango and mint sprig.




                          Fill the glasses with the milk and again chill for 2-3 hours or till
                          it completely sets.




                          Garnish with chopped mango cubes, mint sprig, saffron strands
                          and a sprinkle of some cardamom powder.









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