Rich creamy pannacotta with mango and cream
Instructions
- To make Mango pulp blend ripe mangoes into pulp in a blender.
- Grind the China grass/agar agar in a blender or chop into very small pieces.
- Take water in a bowl and add the China grass to it.
- Let the contents boil until the China grass melts entirely.
- Strain the china grass in a strainer and remove the undissolved china grass if any.
- Mix Cream and Milk in a sauce pan.
- Boil the cream-milk mixture and add the hot china grass mixture, mix well.
- Add sugar and stir continuously, on low flame for 4-5 minutes.
- Once the sugar dissolves, remove from fire.
- Let the Milk-China grass mixture cool down for 5-6 minutes.
- Add mango pulp, vanilla essence and mix well.
- Pour it into greased moulds or small bowls and refrigerate for 4-5 hours for it to set.
- To serve, run a knife around the inside of each moulds to loosen the pudding or dip the moulds in hot water for 2-3 seconds.
- Garnish with mango slices and mint leaves on top
Share this Recipe
