Ingredients
Fresh Dairy Cream 150 ml
Full Fat Milk 100 ml
Gelatin 8 gm
Caster Sugar 50 gm
Alphonso Mango Pulp 50 ml
Mango Cubes as desired
Preparation
In a heavy-bottomed pan, combine cream, milk and sugar, and bring it to a boil. Soak gelatin in a tablespoon of water for ten minutes. Whisk the gelatin into the milk-cream mixture ensuring that no lumps are formed. Remove the mixture from heat and mix in the mango pulp. Allow the mixture to rest at room temperature. Pour the panna cotta mixture into a jar/glass of choice with layers of fresh mango pulp/cubes as desired. Refrigerate the dessert for 2 hours until set. Serve chilled.
(Courtesy: Ramit Kohli, Executive Sous Chef, The Taj City Centre, Gurugram)