The post contains advertising links.
Pannacotta is not a dessert from Indian cuisine, but the taste is very familiar. It is a very easy dessert and tastes very good. Usually gelatin is used, but I prefer vegetable gelatin. The result is somewhat softer than gelatin, but you can put it in the freezer for a slightly firmer consistency.
For a lactose-free version, you can definitely use lactose-free products or soy cream. I have also used brown sugar.
MANGO PANNACOTTA (6 servings)
1 dl orange juice
2 teaspoons agar agar
500 g mango puree
2 dl whole milk
4 dl cream
2 teaspoons agar agar
65 g sugar
3 cardamom pods
Procedure:
- Mix together the juice and agar agar. Heat everything in the microwave for 1.5 minutes or quickly in a saucepan, cool and mix with the mango puree.
- Place in glasses or delicious dessert bowls overnight.
- Heat milk, cream and agar agar, add sugar and ground cardamom seeds.
- Whisk well, cool and pour over the mango puree that has already cooled and been in the refrigerator.
- Place back in the refrigerator for 4-5 hours or overnight.
