Spiced Almond Milk Panna Cotta with Strawberry and Mango Coulis

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

Strain. Set aside to cool. Pour into glasses, cover with foil/ clingfilm and freeze till set. In the meanwhile, get started on the thandai.

For the THANDAI PANNA COTTA: Pour ½ cup of milk into a bowl. Evenly sprinkle gelatin on top; set aside for two minutes.

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.

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

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.

Once cool, whip up the remaining 100 ml of cream and gently fold it into the pannacotta.

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.

If you are making this well ahead of time, cover with foil tightly, and keep in fridge overnight

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.

Remove when needed, taking it out 5 mins before serving time and garnish as per desire. Enjoy!