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. So check out the step by step method 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 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. 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 dissolved gelatin to the mango puree & give it a stir.               

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

                     Meanwhile, mix remaining gelatin in the milk & set aside for 10-12 min.

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

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

                                Mix cream in it & combine well.

                     

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

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