Mango lassi panna cotta
Recipe by Calvin Atkinson
300ml semi skimmed milk
300ml Double Cream
125g caster sugar
300g Greek Yoghurt
1 mango peeled and sliced with stone removed
1 tsp ground cardamom
Zest and juice of 1 Lime
4 mint leaves finely sliced
8 leaf gelatine sheets
Prep. Time → 20 min
Cook Time → 10 min
1. Blitz the mango in a food processor into a fine purée
2. Place the milk, cream, yoghurt and sugar in a saucepan on a medium-low heat and stir until the sugar dissolves
3. Add the Mango Puree, cardamom, Lime zest, lime juice and mint leaves to cream mixture and mix well, leave to simmer
4. Place the gelatine sheets in some cold water until they become limp
5. Take the gelatine sheets and stir into the cream until it fully dissolves
6. Pour the cream mixture into moulds or wine/martini glasses and refrigerate for at least 2 hours though this can be done overnight
7. If they’re in glasses simply take out of the fridge and serve with lemon mascarpone. If you’re using moulds then dip the mould to about the halfway point in water for 20-30 seconds then remove and place an upside down plate over each mould, flip and remove the moulds leaving the panna cotta behind and serve immediatly
desserts, india, indian, lime, mango, milk, mint, panna cotta, yoghurt, lassi, mango lassi, cardamom January 25, 2014 20:40
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