Prep: 10 min Ready In 4 h 10 min
Ø 1 tsp Gelatin
Ø 1cup hot water
Ø 2 cups mango puree
Ø 1 cup milk, full cream
Ø ½ cup powdered sugar
Ø 1 cup cream
Ø 1 tsp vanilla extract / vanilla essence
Ø pinch of salt
Ø Firstly, in a large mixing bowl take 1 tsp of agar-agar/gelatin and add 1 cup hot water.
Ø Mix well and dissolve agar-agar completely.
Ø Further add 2 cups of mango puree.
Ø Mix well making sure the pulp gets mixed up with agar-agar uniformly.
Ø Take a large mixing bowl take 1 tsp of agar-agar/gelatin and add 2 tbsp hot water. And mixed it well and dissolved gelatin completely.
Ø Add 2 cups of mango puree. Mixed well ensuring the mash gets stirred up with agar-agar consistently.
Ø Place the serving glass in a bowl with the goal that it gets tilted marginally.
Ø Blend mango mash, dissipated milk, and cold water together in a substantial bowl. Pour in boiling water blend and mix well.
Ø Refrigerate until set, no less than 4 hours.
Ø Now prepare the cream layer by heating up milk.
Ø Add in 1 tsp agar-agar/gelatin and whisk well.
Ø Cook the milk on medium-low heat till it steams (do not boil).
Ø Further add 1 cup cream and whisk well.
Ø Additionally adds ½ cup powdered sugar, 1 tsp vanilla extract, and a pinch of salt.
Ø Whisk and dissolve the sugar completely.
Ø Let the milk cool for 10 minutes before pouring it into the glass.
Ø Pour the milk into a glass.
Ø Refrigerate it for 2 hours or overnight, till it sets completely.
Ø Finally, garnish with few chopped mangoes and enjoy mango pannacotta or mango pudding.
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