Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis | How to make Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis

By Swayampurna Singh  |  22nd Aug 2016  |  
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  • Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis, How to make Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis
Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulisby Swayampurna Singh
  • Prep Time

    8

    Hours
  • Cook Time

    20

    mins
  • Serves

    6

    People

71

0





About Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis Recipe

Thandai or spiced almond milk panna cotta with strawberry and mango coulis is everything you want in a summer dessert to be. Its light and creamy, chilled, sweet, fruity and definitely exotic.

Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis is one dish which makes its accompaniments tastier. With the right mix of flavours, Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis has always been everyone's favourite. This recipe by Swayampurna Singh is the perfect one to try at home for your family. The Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis is 480 minutes and the time taken for cooking is 20 minutes. This is recipe of Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis is perfect to serve 6 people. Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis. So do try it next time and share your experience of cooking Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis by commenting on this page below!

Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis

Ingredients to make Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis

  • For the THANDAI PANNA COTTA: Full fat Fresh cream - 500 ml
  • milk - ½ cup
  • Gelatin powder - 2 tsp
  • sugar - 4 tbsp (adjust as per taste)
  • Thandai masala or syrup - 2 tbsp (I used Guruji's Thandai syrup)
  • For the mango COULIS: Puree of two ripe mangoes
  • sugar as per taste, I used 2 tbsp
  • lemon Juice of half a lemon 2 tbsp water.
  • For the STRAWBERRY COULIS: 200gms strawberries, hulled
  • 3 tablespoons sugar
  • 2 teaspoon lemon juice, divided use
  • 1-2 tablespoons water
  • Others: Dried Gulkand - for garnish.
  • Cut mangoes or strawberry - for garnish
  • mint leaf- for garnish
  • saffron threads and dried rose petals - for garnish

How to make Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis

  1. Start by making the STRAWBERRY COULIS: Puree together the chopped strawberries, sugar, lemon juice and just 1-2 tsp of water. Transfer mixture to a saucepan over medium high heat and bring to a boil. Continue to boil until mixture thickens
  2. Strain. Set aside to cool. Pour into glasses, cover with foil/ clingfilm and freeze till set. In the meanwhile, get started on the thandai.
  3. For the THANDAI PANNA COTTA: Pour ½ cup of milk into a bowl. Evenly sprinkle gelatin on top; set aside for two minutes.
  4. Place 400ml of cream, sugar and the thandai into a small saucepan and bring to a simmer (don't boil it). Use a whisk to stir the mixture together till its mixed well.
  5. Strain the gelatin mixture into the cream-thandai mixture and stir until gelatin is completely dissolved (mixture should be free of grit when rubbed between two fingers). Simmer for 5 mins and remove from heat. Keep whisking continuosly
  6. Let it come to room temperature. To do this quickly, I usually go into an air conditioned room with the fan on, and I place the bowl of thandai over an ice bath( larger bowl filled with ice and water) and whisk it quickly.
  7. Once cool, whip up the remaining 100 ml of cream and gently fold it into the pannacotta.
  8. Now pour over the strawberry coulis and chill for 2 hrs. Make sure the strawberry is set first or the layers will run into each others.
  9. If you are making this well ahead of time, cover with foil tightly, and keep in fridge overnight
  10. While that's setting, make the mango coulis in a similar way as you made the strawberry coulis. Let it cool to room temperature. make sure the thandai layer is set, then gently spoon the mango on top. Wrap and freeze to set completely.
  11. Remove when needed, taking it out 5 mins before serving time and garnish as per desire. Enjoy!

My Tip:

Leave out the other garnishes mentioned above if you can't find them and simply top with some freshly whipped cream and cut fruits as garnish. Just as delicious!

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