Mango Panna Cotta (Italian Dessert with Indian Flavour) | How to make Mango Panna Cotta (Italian Dessert with Indian Flavour)

By Bethica Das  |  1st Apr 2018  |  
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  • Mango Panna Cotta (Italian Dessert with Indian Flavour), How to make Mango Panna Cotta (Italian Dessert with Indian Flavour)
Mango Panna Cotta (Italian Dessert with Indian Flavour)by Bethica Das
  • Prep Time

    2

    Hours
  • Cook Time

    10

    mins
  • Serves

    3

    People

6

0

About Mango Panna Cotta (Italian Dessert with Indian Flavour) Recipe

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. 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.

Mango Panna Cotta (Italian Dessert with Indian Flavour)

Ingredients to make Mango Panna Cotta (Italian Dessert with Indian Flavour)

  • 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

How to make Mango Panna Cotta (Italian Dessert with Indian Flavour)

  1. Dissolve 1 tbsp. gelatin in 1 cup lukewarm water for 10-12 minutes. Add 2 tbs. 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.
  2. Pour into individual glasses, that are kept at an angle and half fill the glass. Chill till it is set.
  3. 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.
  4. Stir till it dissolves and set aside till it comes to room temperature. Mix the cream in it and combine well.
  5. 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.

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