Name: Mango Raspberry Pannacotta recipe by Chetna Kaur at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 5
Ingredients: For the custard:; 1 cup Ripe mango pulp; 3 teaspoon Mango custard powder (I used weikfield) dissolved in 3 tablespoon milk; Sugar according to taste (I used 5 tablespoon); 1/2 litre Full fat milk; 1/2 teaspoon Cardamom powder (optional ); Raspberry Jelly (I used weikfield )

ABOUT Mango Raspberry Pannacotta RECIPE

Pannacotta is Italian classic dessert which is quite versatile, super easy to make and it practically melts in mouth ...

Ingredients Serving: 5

For the custard:
1 cup Ripe mango pulp
3 teaspoon Mango custard powder (I used weikfield) dissolved in 3 tablespoon milk
Sugar according to taste (I used 5 tablespoon)
1/2 litre Full fat milk
1/2 teaspoon Cardamom powder (optional )
Raspberry Jelly (I used weikfield )

Instructions

Put the milk to boil and once boiled add in sugar, cardamom powder and mix well. Put the flame to low and now put the custard powder mix which have been dissolved in 3 tablespoon milk (that has been taken out from the 1/2 litre milk).
Mix well and keep stirring continuously for about 2-3 minutes on low flame. Now add the mango pulp and mix well.
Switch off the flame. Taste and check for the sweetness. Cool and then put the custard in the fridge.
Raspberry Jelly: 1 pack Raspberry jelly(I used weikfield's) Make the jelly according to the instructions on the pack. Now take the glasses in which you wish to serve.
Fill the glass half and tilt it to an angle of 45°. It might sound complicated but its very easy. Put the glasses in the muffin tray for support and put that in the fridge to set (mine just took 1 hr to set). Once set take it out.
Now put the glasses straight and fill the rest half with the chilled custard and then again put these glasses to chill. Its ready to be devour.

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