Recipes
Mango Rabri Pannacota
FAB PRODUCTS USED
FAB OIL SOLUBLE MANGO,,APYURA PREMIUM SPREAD RABDI ( HEALTHY)
Prep Time
:30:(HH:MM)
Serves
2
Baking/Cooking Time
Cooking time -10 mins
Setting time - 5-6 hrs minimum, preferably overnight (in fridge)
Baking Temp
No baking required
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
Pannacota - a cold set dessert which is soft and little bit jiggly
Additional Categories
Eggless,Vegetarian,Contains Nuts & Seeds
INGREDIENTS
|
For Mango Pannacota mixture Milk - 50g Cream - 50g Mango pulp - 30g Sugar - 25g Agar Agar powder - 5g Water - 50g Fab Mango Flavour - few drops For Rabri Pannacota mixture Milk - 50g Cream - 50g Apyura Premium Rabri Spread - 30g Sugar - 10g Agar Agar powder - 5g Water - 50g For Garnish : Pistachio slivers - handful Almonds slivers - handful Rose petals - few Fresh Mango pieces |
METHOD
1. First mix agar agar powder with water properly and let it sit aside to bloom.
2. In a saucepan, add all remaining ingredients and heat it till it starts steaming. Do not bring the mixture to full boil.
3. Once warm, take the pan off the heat and mix the bloomed agar agar thoroughly.
4. Sieve the mixture.
5. Take your moulds and fill it with mango Pannacota mixture. For the pattern shown in the pictures, arrange your jars tilted on a muffin pan and fill the Pannacota mixture.
6. Leave it in the fridge, with muffin pan for minimum 2-3 hours to set.
7. Towards the end of setting time of mango pannacota, start preparing the rabri pannacota mixture in the same way as stated above for mango Pannacota.
8. Sieve the mixture and after cooling it down for 10 minutes, fill the jar with this.
9. Again leave to set for another 2-3 hours in fridge.
10. Once set, decorate with fresh mango pieces, pistachio & almond slivers along with few rose petals and dig in to #beattheheat with this cold set dessert 🙂
Assembling
Baker Tips/Notes
Don't set it in freezer as Pannacota doesn't need to be set hard. It should be soft, jiggly from centre but should hold its shape.
