Thandai Panna Cotta with Strawberry and Mango Coulis
Try this Thandai Panna Cotta with strawberry and mango coulis recipe.
Try this Thandai Panna Cotta with strawberry and mango coulis recipe.
- milk - 1/2 cup
- 3 tablespoons sugar
- optional:
- 1-2 tablespoons water
- others:
- for the thandai panna cotta:
- full fat fresh cream - 500 ml
- gelatin powder - 2 tsp
- sugar - 4 tbsp (adjust as per taste)
- thandai masala or syrup - 2 tbsp (i used guruji's
- 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:
- 200 gms strawberries hulled
- 2 teaspoon lemon juice divided use
- dried gulkand - for garnish.
- cut mangoes or strawberry - for garnish
- mint leaf- for garnish
- saffron threads and dried rose petals - for garnis
- leave out the other garnishes mentioned above if y
- Carbohydrate 0.07311527783627 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.00338888894209838 g
- Protein 0.00321944444702 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (5g)
- Sodium 1744.11847576075 mg
- Sugar 0.0697263888941716 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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 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.
- 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 almost continuously.
- 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!
A Traveler's Delight: Thandai Panna Cotta with Tropical Twist
The aroma of exotic spices and the creamy coolness of panna cotta – what a perfect combination! This isn't just a dessert; it's a journey for the taste buds, a culinary adventure inspired by my travels through India. The vibrant colours alone are enough to transport you: the deep crimson of the strawberry coulis, the sunny gold of the mango, the elegant ivory of the thandai panna cotta itself. It's a dish that tells a story, a story of bustling markets, fragrant spices, and the sweet taste of discovery.
I remember vividly the first time I tasted thandai. I was in Jaipur, the sun beating down on the bustling streets. I stumbled upon a tiny shop overflowing with exotic ingredients - saffron, cardamom, almonds, pistachios. The air was thick with the perfume of spices, a symphony of fragrant warmth. And then, I saw it - thandai, a traditional Indian drink, its creamy texture and complex spice profile instantly captivating. It was a revelation, a taste of something both familiar and completely new.
This recipe, my own interpretation of that initial encounter, blends the creamy richness of panna cotta with the unique flavour profile of thandai. The addition of the strawberry and mango coulis adds a playful, refreshing counterpoint to the warming spices. It's a dessert that's both sophisticated and surprisingly easy to make, perfect for a warm evening or a special occasion. The beauty of this recipe lies in its adaptability. Feel free to experiment with the garnishes – a sprinkle of chopped pistachios, a few fresh mint leaves, or even a delicate dusting of edible gold leaf can elevate this dessert to new heights.
The layering process is simple yet elegant. First, you create a vibrant strawberry coulis, a sweet and tart counterpoint to the richness of the panna cotta. This is followed by the creamy, spiced thandai panna cotta itself, its texture like a cloud on your tongue. Finally, a smooth mango coulis adds a final touch of tropical sweetness, balancing the complex flavours beautifully. The layering is a visual feast as well, a testament to the beauty of simplicity and the elegance of contrasting textures.
But it's not just about the taste; it's about the experience. The process of making this dessert is almost meditative. The gentle whisking, the careful layering, the anticipation as it chills – it's a moment of mindful creation. It's a chance to connect with the ingredients, to appreciate the artistry of cooking, and to savour the anticipation of sharing this delicious creation with loved ones.
This Thandai Panna Cotta isn't just a dessert; it's a memory in the making, a moment of culinary bliss, a taste of adventure in every spoonful. So gather your ingredients, embrace the process, and prepare to be transported to a world of flavour and delight.
Ingredients: (A detailed ingredient list is provided separately, specifying quantities.)
Instructions: (Detailed instructions are provided separately.)
Tips and Variations:
- For a vegan version, substitute the cream with coconut cream and use agar-agar instead of gelatin.
- Feel free to experiment with other fruit coulis, such as raspberry or passion fruit.
- Add a pinch of cardamom or saffron to the panna cotta for an extra touch of flavour.
- Garnish with fresh mint leaves, chopped pistachios, or edible flowers for a beautiful presentation.
This Thandai Panna Cotta with Strawberry and Mango Coulis recipe is more than just a dessert; it's a culinary journey waiting to be embarked upon. It is a testament to the beauty of simple ingredients transformed into something extraordinary through careful technique and a touch of creativity. The result is a dessert that will impress your guests and leave a lasting impression on your palate. Enjoy the adventure!
