Mango Rabdi Panna cotta

0 comments

Indian flavours meet with classic Italian flavours to create a two-in-one dessert

prep time

20 mins

cook time

40 mins plus cooling time

serves

6-8 servings

Tags: Dessert, Eggetarian, Vegetarian

Mango Panacotta

300 ml heavy cream
100 ml milk
100 ml Mango Puree
60 g sugar
2 tsp gelatine
2 tbsp water

Rabdi Panacotta

300 ml heavy cream
100 ml condensed milk
2 tsp gelatine
2 tbsp water
2 tsp Rose Water
1 tsp Kewra Water
1 tsp cardamom powder

For garnish

Blanched Almonds and Pistachio (3-4 tbsp)

Method for Mango Panacotta

Put whipping cream and milk and sugar in a pot
Bring it to simmer then add the gelatine which has been bloomed in water
Let it cool for 2 mins, Add 100 ml of mango puree and mix everything together until smooth
Strain the whole mixture, pour it in shot glasses until half full. Incline the shot glasses at a 45 degree angle and gtefrigerate until set min 4 hrs

Method for Rabdi Panacotta

Put all the ingredients except gelatine in a sauce pan
Bring it to a simmer then add gelatine which has been bloomed in water and mix everything until smooth
Strain the mixture and let it cool down completely
Add the mixture carefully to the already set mango panacotta and refrigerate for 4 hours or until set
Garnish with blanched pistachios and almonds and serve

Mango kulfi is an iconic Indian dessert, topped with nuts, falooda and rabdi to give a creamy finish. Kulfi is an Indian ice-cream which is not churned making it set frozen cream dessert.

I have taken two classic Indian flavours – Mango Kulfi and Rabdi, and set them with Gelatin and created a two-in-one panacotta