Ingredients
- Fresh cream - 1 1/4 cup (I used Amul cream)
- Full fat milk - 3/4 cup
- Sugar - 1/2 cup (a little less than 1/2 cup)
- Vanilla essence - 1 tsp
- Cardamom powder - 1/4 tsp
- Agar agar - 2 tsps OR 1 1/4 tsps gelatin
- Water - 3 to 4 tbsps (warm)
- For Mango Coulis:
- Mango puree - 1 1/2 cups
- Sugar - 2 tbsps (add according to sweetness of mangoes)
- Lemon juice - 1 tsp
- Cardamom powder - pinch
Method
- To prepare mango coulis. In a small vessel, add the mango puree, sugar, cardamom powder and simmer for 2 mts. Turn off flame, add lemon juice and mix. Allow to cool.
- Lightly grease the insides of the bowls you are going to serve the panna cotta. Divide the mango coulis among the dessert bowls and cover with cling wrap and refrigerate for an hour or two.
- In a small bowl, soak agar agar powder in hot water and keep aside for a few mts.
- In a stainless steel vessel, add whole milk and fresh cream and bring them to a boil on low flame. Add sugar and simmer till the sugar dissolves. Stir occasionally. Turn off flame.
- While the sugar is dissolving in the milk mixture, prepare the agar agar mixture. Place the small bowl on low flame and stir continuously till the agar agar melts and becomes a clear mixture with no lumps. Remove from heat.
- Test the milk mixture with your fingers to see if there is any undissolved sugar. The sugar has be to completely dissolved and blend well with agar agar. Place this over an ice bath (bowl of ice water) and whisk well till luke warm.
- Add the cooled agar agar mixture, vanilla essence and cardamom powder to the milk mixture and mix well till it is well blended.
- Remove the cling wrap from the refrigerated dessert bowls with mango coulis and divide the milk-agar agar mixture among them. Cover with cling wrap and refrigerate for at least 4 to 6 hrs or overnight.
- At the time of serving, remove the cling wrap, garnish with few mango cubes.
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