Mango Panna Cotta

To prepare mango puree, in a small vessel, add the blended mango pulp, sugar, cardamom powder and simmer for 2 minutes. Turn off flame, add lemon juice depending on tanginess of mango and mix. Allow to cool.

Lightly grease the insides of the bowls or molds you are going to serve the panna cotta. Divide the mango puree among the dessert bowls or transfer it in molds and cover with cling wrap and refrigerate for an hour or two.

In a small bowl, soak agar agar powder in hot water or dissolve gelatin in warm water and keep aside for a few minutes.

In a stainless steel vessel, add whole milk, condensed milk and fresh cream and bring them to a boil on low flame. Add sugar and simmer till the sugar dissolves. Stir occasionally. Turn off flame.

While the sugar is dissolving in the milk mixture, prepare the gelatin mixture. Place the small bowl on low flame and stir continuously till the gelatin melts and becomes a clear mixture with no lumps. Remove from heat.

Test the milk mixture with your fingers to see if there is any undissolved sugar. The sugar has be to completely dissolved and blend well with agar agar.

Place this over an ice bath (bowl of ice water) and whisk well till luke warm. Add the cooled gelatin mixture, vanilla essence and cardamom powder to the milk mixture and mix well till it is well blended.

Remove the cling wrap from the refrigerated dessert bowls or molds with mango mold and divide the milk-gelatin mixture among them or transfer it in a mold.

Cover with cling wrap and refrigerate for at least 4 to 6 hrs or overnight. At the time of serving, remove the cling wrap, garnish with few mango cubes.