Vanilla and Sweet Basil seed Panacotta with Mango base | How to make Vanilla and Sweet Basil seed Panacotta with Mango base

By Neelima Katti  |  25th Aug 2016  |  
5.0 from 1 review Rate It!
  • Vanilla and Sweet Basil seed Panacotta with Mango base, How to make Vanilla and Sweet Basil seed Panacotta with Mango base
Vanilla and Sweet Basil seed Panacotta with Mango baseby Neelima Katti
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

22

1





About Vanilla and Sweet Basil seed Panacotta with Mango base Recipe

‘Panna cotta’ in Italian means “cooked cream". A basic recipe of cream cooked with sugar and eggs has been modified and ‘Indianified’ in infinite ways to suit our variety loving palates. My simple variation in this, along with pairing with mango is adding basil seeds/ sabja.The basic recipe has been adapted and modified from monsoonspice.com

The delicious and mouthwatering Vanilla and Sweet Basil seed Panacotta with Mango base is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Vanilla and Sweet Basil seed Panacotta with Mango base is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Vanilla and Sweet Basil seed Panacotta with Mango base. Neelima Katti shared Vanilla and Sweet Basil seed Panacotta with Mango base recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Vanilla and Sweet Basil seed Panacotta with Mango base. Try this delicious Vanilla and Sweet Basil seed Panacotta with Mango base recipe at home and surprise your family and friends. You can connect with the Neelima Katti of Vanilla and Sweet Basil seed Panacotta with Mango base by commenting on the page. In case you have any questions around the ingredients or cooking process. The Vanilla and Sweet Basil seed Panacotta with Mango base can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Vanilla and Sweet Basil seed Panacotta with Mango base with other users

Vanilla and Sweet Basil seed Panacotta with Mango base

Ingredients to make Vanilla and Sweet Basil seed Panacotta with Mango base

  • Ingredients for Vanilla layer:
  • milk (preferably full fat)- 1 cup
  • Heavy cream- 1/2 cup (I used amul fresh)
  • Granulated sugar- 1/4 cup (increase/decrease according to taste preference)
  • Seeds from vanilla pod/ vanilla essence- 1 teaspoon
  • Sweet basil seeds/ Sabja- 2 tablespoons soaked in 1 cup of water
  • Agar agar flakes- 2 and 1/2 tablespoons (powder and then measure)
  • Hot water- 1/2 cup for soaking agar + 1/2 cup for boiling and dissolving agar
  • Ingredients for mango base:
  • mango pulp (strained)- 1 cup (roughly from two mangoes)
  • Heavy cream- 1/4 cup
  • White granulated sugar/ brown sugar/ Jaggery- 1/4 cup (increase/decrease according to taste preference)
  • Optional flavourings- cinnamon/ cardamom/ saffron, etc ( I used soaked saffron strands)
  • Agar agar lakes- 2 and 1/2 tablespoons (powder and then measure)
  • Hot water- 1/2 cup for soaking agar + 1/2 cup for boiling and dissolving agar

How to make Vanilla and Sweet Basil seed Panacotta with Mango base

  1. Method for preparing the vanilla base:
  2. Soak the powdered agar agar in 1/2 cup of hot water.
  3. Heat cream and milk in a thick bottomed pan, keep stirring to prevent the burning of cream. Add sugar and continue stirring till it dissolves.
  4. Slit the vanilla pod longitudinally and scrape the seeds from its wall or you can add a teaspoon of vanilla essence, mix it well and turn off the flame.
  5. In another bowl, boil 1/2 cup water, add the soaked agar and boil till the agar dissolves completely. When the agar and cream mixtures are warm and at the same temperature, mix them well together.
  6. Add a few teaspoons of soaked basil seeds and use a whisk to make a uniform mixture.
  7. Pour them into greased moulds upto half of their level, tap mildly to remove air bubbles. Allow it to set in the refrigerator.
  8. Method to prepare the mango layer:
  9. Soak the agar agar in 1/2 cup of hot water.
  10. Mix the mango puree and cream together, cook till the mixture just starts to boil. Add sugar/ brown sugar/jaggery and mix well till it dissolves.
  11. Cooking the mango is an essential step, as the enzyme in the uncooked mangoes deactivate the gelling qualities of agar.
  12. Add any flavourings of choice- cinnamon/ cardamom/ saffron. (I used soaked saffron strands for enhanced colour and flavour.)
  13. Turn off the flame and allow the mixture to cool down a bit, till its warm.
  14. Prepare agar in the same way as above. Once it becomes warm and is at the same temperature as mango mixture, mix in the agar with mango mixture, take out the moulds from the fridge and pour the mixture over the vanilla layer.
  15. Tap mildly to remove any air bubbles.
  16. Allow the panacotta to set for few hours, preferably over night and serve it chilled.

Reviews for Vanilla and Sweet Basil seed Panacotta with Mango base (1)

Sukhmani Bedia year ago

Lovely!
Reply

Cooked it ? Share your Photo