Thandai pannacotta with strawberry and mango coulis
 
Prep time
Cook time
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Thandai (spiced Almond Milk) pannacotta with strawberry and mango coulis is everything you want a summer dessert to be. Its light and creamy, cold and sweet, fruity and definitely exotic.. This perfect marriage of the classic Indian drink with the Italian favorite dessert is taken further by the addition of dried gulkand, dried rose petals and saffron! Perfect, make ahead desserts that can impress your guests anytime. Make this for Holi and win everyone's hearts!
Author:
Recipe type: Dessert
Cuisine: Italian, Indian
Serves: 6 servings
Ingredients
  • For the THANDAI PANNA COTTA:
  • Full fat Fresh Cream - 500 ml
  • Milk - ½ cup
  • Gelatin powder - 2 tsp
  • Sugar - 4 tbsp (adjust as per taste)
  • Thandai masala or syrup - 2 tbsp (I used Guruji's Thandai syrup)
  • For the MANGO COULIS:
  • Puree of two ripe mangoes
  • Sugar as per taste, I used 2 tbsp
  • Lemon Juice of half a lemon
  • 2 tbsp water.
  • For the STRAWBERRY COULIS:
  • 200gms strawberries, hulled
  • 3 tablespoons sugar
  • 2 teaspoon lemon juice, divided use
  • 1-2 tablespoons water
  • Others:
  • Dried Gulkand - for garnish.
  • Cut mangoes or strawberry - for garnish
  • Mint leaf- for garnish
  • Saffron threads and dried rose petals - for garnish
  • Optional:
  • Leave out the other garnishes mentioned above if you can't find them and simply top with some freshly whipped cream and cut fruits as garnish. Just as delicious!
Instructions
  1. Start by making the STRAWBERRY COULIS:
  2. 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 to syrup consistency. Strain. Set aside to cool. Pour into glasses, cover with foil/ clingfilm and freeze till set. In the meanwhile, get started on the thandai.
  3. For the THANDAI PANNA COTTA:
  4. Pour ½ cup of milk into a bowl. Evenly sprinkle gelatin on top; set aside for two minutes.
  5. 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.
  6. 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 almost continuously.
  7. 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.
  8. Once cool, whip up the remaining 100 ml of cream and gently fold it into the pannacotta.
  9. 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.
  10. If you are making this well ahead of time, cover with foil tightly, and keep in fridge overnight.
  11. 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.
  12. Remove when needed, taking it out 5 mins before serving time and garnish as per desire.
  13. Enjoy!
Recipe by La Petit Chef at http://lapetitchef.in/2016/03/thandai-pannacotta-with-strawberry-and-mango-coulis.html