Mango, Cardamom & Saffron Panna Cotta
A fragrant Italian-style panna cotta scented with cardamom and saffron and enriched with mango puree.
⏱️ Prep: 25 min
Ingredients
| 2 cups | 480 ml | fresh double cream |
| 3/4 cup | 180 ml | mango puree |
| 2 tbsp | 30 ml | fine caster sugar |
| 2 1/2 | gelatine leaves (soaked in cold water until soft) or 2 1/2 tsp gelatine powder | |
| 1 tsp | 5 ml | freshly ground cardamom seed powder (Elachi powder) |
| 1/2 tsp | 2.5 ml | saffron, soaked in hot milk for 15 minutes before use |
Instructions
Preparation and cooking time: 25 minutes and 6 hours/overnight chilling. Serves approximately 6 people.
Utensils: 6 small metal pudding molds or 6 small glasses, cling film, a medium saucepan.
- In a saucepan on medium flame, heat the cream, mango puree and sugar until dissolved. Bring just to the boil and then take off the heat.
- Now (off the heat) add and dissolve the gelatine. Next add the saffron and cardamom powder. Pour into the molds or glasses, cover with cling film and place in the fridge for a minimum of 6 hours or overnight.
- Either turn out the panna cotta from the molds or serve it in the glasses topped with either a teaspoon of mango puree or slices of fresh mango.