Thandai Panna Cotta
Panna cotta is a famous Italian dessert. This is a perfect duo of famous Indian drink, Thandai (spiced almond milk) and Italian dessert panna cotta. Make it this Holi to win your guest’s heart!
Ingredients
For Panna Cotta
- 1 cup Whole milk or any dairy free milk
- 1 cup heavy cream or coconut cream
- 2 tsp agar-agar powder or flakes
- 2 tbsp thandai paste
- 2 tbsp sugar don’t add if thandai paste already has sugar
For Thandai Paste (makes 5-6 tbsp)
- ¼ cup almonds
- ¼ cup cashews
- ¼ tsp peppercorns
- 1 tbsp fennel seeds
- 1 tbsp poppy seeds
- 1 tbsp melon seeds
- 1 tbsp dry rose petals
- 7-10 saffron strands optional, soaked in 1 tbsp warm milk
- ½ cup milk or as needed
For Garnishing
- 1 tsp thick strawberry puree
- 1 tsp thick blackberry puree
- Few Mint leaves
- Some fresh fruits I’ve used strawberry, mango, and blueberry
Instructions
Making Thandai paste
- Put all ingredients from thandai masala ingredients section in a blender and blend it to smooth paste.
Making Thandai Panna Cotta
- Take milk in a mixing bowl, add agar-agar powder, Mix it well and set aside
- Take a pan, put it on medium heat, add heavy cream, sugar and Thandai paste
- When the mixture becomes warm, add milk and agar-agar mixture
- Bring it to simmer, do not boil it
- Remove the pan from stove and let the mixture come to room temperature
- Now add the mixture to small bowls or ramekins and remove all bubbles
- Put ramekins into the refrigerator for 2-3 hours
Platting Thandai Panna Cotta
- Take a serving plate and add ½ tsp strawberry and blackberry puree in the center
- Using spoon tap the puree
- To unmold panna cotta run a paring knife around the edges
- Take a bowl full of hot water and submerge the lower end of the ramekin into that hot water for 10-15 seconds.
- Now flip the ramekin on the serving plate. Panna cotta should come out easily
- Garnish Panna cotta with some fresh fruits and mint leaves