Name: Mango Jelly Cake With Chocolate Panna Cotta recipe by Rashmi Chaubesh at BetterButter
Prep time: 300 min
Cook time: 30 min
Total time: 330 min
Yield: 5
Ingredients: for base -; Graham Crackers 200 gm (I used home made ones you can use oreo); Butter - 75 gm; For chocolate Panna cotta -; Fresh Cream - 250 ml ( I used Amul fresh cream blue pack); Milk - 200 ml (Full fat); Condensed Milk - 100 ml; Sugar - 50 gm; Veg Gel Sachet - 1pkt (contains around 19.5 gm You can use the same amount of gelatine); Chocolate 125 gm (Dark, milk or white any you can use of your choice, I used Dark); For Mango glazed Jelly cake layer -; Mango Puree 250gm (I used clear juice got from small ripe mangoes); Water 250ml; 1 sachet veg gel (19.5gm); Sugar 50 gm - 100 gm (depends on mango sweetness and ur taste)

Ingredients Serving: 5

for base -
Graham Crackers 200 gm (I used home made ones you can use oreo)
Butter - 75 gm
For chocolate Panna cotta -
Fresh Cream - 250 ml ( I used Amul fresh cream blue pack)
Milk - 200 ml (Full fat)
Condensed Milk - 100 ml
Sugar - 50 gm
Veg Gel Sachet - 1pkt (contains around 19.5 gm You can use the same amount of gelatine)
Chocolate 125 gm (Dark, milk or white any you can use of your choice, I used Dark)
For Mango glazed Jelly cake layer -
Mango Puree 250gm (I used clear juice got from small ripe mangoes)
Water 250ml
1 sachet veg gel (19.5gm)
Sugar 50 gm - 100 gm (depends on mango sweetness and ur taste)

Instructions

Grease a cake tin with removable base keep it aside.
Crush Graham Cracker nicely. It should be evenly crushed.
Mix butter in crushed crackers. Put this in cake tin and press it nicely.
Make an even base and keep it in fridge for 30 min (You can keep it outside works same).
Mix veg gel in cold milk. Stir it nicely until dissolves.
In a heavy bottom pan mix cream, condensed milk and sugar. Heat it and bring it to one boil.
Remove them from fire and add chopped chocolate to it.
Now add milk veg gel mix to it.
Heat it just till it bubbles (don't give a boil).
Now let it rest for a min.
Take out cake tin from fridge and Pour this mixture above base. Pour it slowly.
Now let it set 4-5 hrs or overnight (keep them in fridge or just over the counter works same).
In a heavy bottom pan mix water & Veg Gel.
Now add sugar and mango puree mix it well.
Now put it on fire and give it a nice boil. See that everything is dissolved nicely.
Now let it cool down a bit it should be a bit more than warm. Now pour this over set chocolate panna cotta.
Now let it set for and hour.
Run a knife around and slip the cake ring and your cake/desert is ready to be served.
Layered dessert cake is ready. It's really yummy. and you can see your shadow in that mango jelly it will be so shiny.

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