Exotic Thandai Panna Cotta with Mango & Strawberry Coulis

Thandai Panna Cotta with Strawberry and Mango Coulis Recipe

Thandai Panna Cotta with Strawberry and Mango Coulis is the ultimate fusion dessert that encapsulates the essence of summer. Its delicate, creamy texture paired with refreshing fruity flavors is a delightful treat for your senses. The rich and fragrant thandai masala adds a touch of exotic flair, while the vibrant strawberry and mango coulis bring a perfect balance of sweetness and tang. Whether served at a dinner party or enjoyed on a sunny afternoon, this dessert is sure to impress.

Cuisine: Fusion
Course: Dessert
Diet: Non-Vegetarian

Ingredients

For the Thandai Panna Cotta

For the Mango Coulis

For the Strawberry Coulis

Preparation Time: 240 minutes

Cooking Time: 60 minutes

Instructions

1. Prepare the Strawberry Coulis:
   Begin by making the strawberry coulis. Puree the hulled strawberries, sugar, lemon juice, and 1-2 teaspoons of water until smooth. Transfer the mixture into a saucepan and cook over medium-high heat. Bring it to a boil, then continue boiling until the mixture thickens to a syrup-like consistency. Once done, strain it to remove any solids and set it aside to cool.

2. Set the Strawberry Coulis:
   Pour the strawberry coulis into serving glasses or molds. Cover with foil or cling film and freeze until fully set.

3. Prepare the Thandai Panna Cotta:
   In a small mixing bowl, combine 1/2 cup of milk with the gelatin and let it sit for about 2 minutes to bloom.
   In a separate saucepan, add 1-1/2 cups of fresh cream, sugar, and thandai masala. Heat over medium heat, stirring constantly, until it just reaches a simmer. Avoid letting it boil. Once simmering, whisk the mixture until everything is well combined.
   Add the gelatin mixture into the cream and thandai masala mixture. Stir thoroughly until the gelatin is completely dissolved. You can check for this by rubbing the mixture between your fingers – it should be smooth without any gritty texture.

4. Cool and Whisk the Thandai Cream:
   Let the thandai cream mixture cool down to room temperature. While the mixture is cooling, whip the remaining 1/2 cup of cream until it reaches soft peaks. Once the thandai mixture has cooled, gently fold the whipped cream into it. Be careful not to deflate the whipped cream – fold slowly to maintain the lightness.

5. Assemble the Panna Cotta:
   By now, the strawberry coulis should have set. Carefully pour the thandai panna cotta mixture over the strawberry coulis in the glasses or molds. Make sure the coulis layer is set before pouring to avoid mixing. Refrigerate and allow the panna cotta to set for at least 2 hours. For best results, you can prepare this a day ahead and keep it in the fridge overnight.

6. Prepare the Mango Coulis:
   To make the mango coulis, follow the same method used for the strawberry coulis. Puree chopped mangoes, sugar, lemon juice, and 1-2 teaspoons of water. Simmer the mixture over medium-high heat until it thickens to a syrupy consistency. Strain and set aside to cool to room temperature.

7. Finish the Dessert:
   Once the thandai panna cotta has fully set, gently spoon the mango coulis over the top. Return the dessert to the fridge or freezer and allow it to set completely.

8. Serve:
   Before serving, take the Thandai Panna Cotta with Strawberry and Mango Coulis out of the refrigerator for about 5 minutes to bring it to the perfect serving temperature. Garnish with fresh fruits or mint leaves for an added touch of elegance. Serve this divine dessert as a refreshing treat after a hearty meal.

Enjoy the creamy, fruity layers of Thandai Panna Cotta with Strawberry and Mango Coulis – a truly unique and satisfying fusion dessert that combines exotic flavors with a delightful texture. Perfect for summer or any special occasion!