Name: Mango Kesar Cardamom Pannacotta recipe by Neha Deepak at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 1 cup cream; 1 tsp agar agar; 3/4 cup milk; 1/2 cup sugar; 1/2 tsp Cardamom; Few saffron strands; 2 Cups Fresh Mango Pulp; 2 tbsp Warm water; 2 tsp Agar Agar; 50 g cooked Falooda Noodles; Basil Seeds 1 tsp

ABOUT Mango Kesar Cardamom Pannacotta RECIPE

This dish in inspired from my memory of Falooda at a local restaurant.

Ingredients Serving: 4

1 cup cream
1 tsp agar agar
3/4 cup milk
1/2 cup sugar
1/2 tsp Cardamom
Few saffron strands
2 Cups Fresh Mango Pulp
2 tbsp Warm water
2 tsp Agar Agar
50 g cooked Falooda Noodles
Basil Seeds 1 tsp

Instructions

Heat 1 cup milk with cream in saucepan. Whisk and mix until well combined. Now add 1 tsp agar agar and whisk well. Simmer and cook mixture over medium-low heat till it steams
Add 1/2 cup powdered sugar and mix well. Add cardamom and saffron and mix. Switch off the heat. Now add 1 tsp vanilla extract and a pinch of salt. Whisk and mix well. Cool the mixture to room temperature
Pour the mixture in serving glasses/cups. Refrigerate it for 2 hours or overnight until set
For Mango Jelly - Add sugar to mango puree and mix well. Heat mango puree and agar agar slightly in a pan. Do not boil the mixture. Pour Mango mix over saffron cardamom panacotta and set for 1 hour
Garnish with Falooda noodles, basil seeds, mint leaves and edible flower. Serve cold

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