Name: Thandai Panna Cotta recipe by Surbhi Saimbi at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Whole milk 180 ml; Amul cream 180 ml; Gelatin 1.5 tsp; Thandai syrup 1-2 tbsp (as per taste and sweetness); apricot 300 gms (stoned and quartered); 50 gms sugar (as per the sweetness required); 80-100 ml water

Take milk in a sauce pan. Add gelatin and mix well.

Set the pan on low heat and stir to let the gelatin dissolve. Don't let the milk boil.

Once the gelatin dissolves, add in the cream and whisk well.

Add one tablespoon of thandai syrup. Taste a little to see if the sweetness is as desired. Else add more syrup.

Pour into 4 lightly greased ramekins and put it in the refrigerator to chill for 3 to 4 hours.

For the apricot compote: Mix water and sugar and boil in a saucepan.

Once the sugar dissolves, add in the apricots and keep stirring on medium heat till the apricot turns soft and water reduces. It will take around 20-25 minutes.

Once the compote is at room temperature, put it in the fridge to chill.

Once the panna cotta is set, lightly loosen it by running a knife around it. Dip ramekin into warm water for a few seconds and then invert it onto a plate.

Serve along with apricot compote on the side or on top.