Thandai Panna Cotta with Strawberry and Mango Coulis Recipe
A Fusion Dessert that Celebrates the Richness of Indian Flavors and the Freshness of Fruit
The Thandai Panna Cotta with Strawberry and Mango Coulis is a fusion dessert that beautifully combines the creamy, indulgent texture of panna cotta with the vibrant, fruity flavors of strawberry and mango coulis. Perfect for any occasion, this dessert will transport you with its rich and complex flavors, while offering a refreshing, cooling experience with each bite.
The Thandai, an aromatic Indian spice mix that typically includes cardamom, almonds, and saffron, adds an exotic depth to the traditional panna cotta. Layered with a tangy strawberry coulis and a luscious mango topping, this dessert is not only a treat for the palate but also a visual delight.
Ingredients
For the Thandai Panna Cotta:
| Ingredient | Quantity |
|---|---|
| Fresh cream | 2 cups |
| Milk | 1/2 cup |
| Gelatin | 2 teaspoons |
| Sugar | 4 tablespoons |
| Thandai Masala or syrup | 2 tablespoons |
For the Mango Coulis:
| Ingredient | Quantity |
|---|---|
| Mango pulp (puree) | 1 cup |
| Lemon juice | 1 tablespoon |
| Water | 2 tablespoons |
For the Strawberry Coulis:
| Ingredient | Quantity |
|---|---|
| Strawberries (hulled) | 200 grams |
| Sugar | 3 tablespoons |
| Lemon juice | 2 teaspoons |
| Water | 2 tablespoons |
Prep Time: 240 minutes
Cook Time: 60 minutes
Total Time: 300 minutes
Servings: 4
Cuisine: Fusion
Course: Dessert
Diet: Non-Vegetarian
Instructions
-
Making the Strawberry Coulis:
Begin by preparing the strawberry coulis. In a blender or food processor, combine the hulled strawberries, sugar, lemon juice, and 1-2 teaspoons of water. Blend until smooth.
Transfer this mixture into a saucepan and place over medium-high heat. Bring to a gentle boil.
Let the mixture boil for several minutes until it thickens and reaches a syrup-like consistency.
Once done, strain the coulis through a fine mesh sieve to remove any solids, and set it aside to cool.
Pour the strawberry coulis into individual serving glasses. Cover with cling film or foil and freeze until the coulis is fully set, about 2-3 hours. -
Preparing the Thandai Panna Cotta:
While the strawberry coulis sets, it’s time to prepare the panna cotta.
In a small bowl, pour the milk and sprinkle the gelatin evenly over the surface. Let it sit for 2 minutes to allow the gelatin to bloom.
In a separate saucepan, combine 1 1/2 cups of fresh cream, sugar, and Thandai masala (or syrup). Warm this mixture over low heat, stirring gently. Make sure the cream mixture does not boil, but only simmers gently.
Once warmed, strain the bloomed gelatin into the cream mixture, stirring continuously until the gelatin is completely dissolved. Rub a little of the mixture between your fingers to ensure it’s free of any grit.
Let the thandai cream mixture simmer for 5 minutes before removing it from the heat. Keep whisking as it cools slightly to ensure the texture is smooth.
Allow the mixture to cool to room temperature. While it cools, whip the remaining 1/2 cup of fresh cream to soft peaks. Gently fold the whipped cream into the cooled thandai mixture to lighten it up and ensure a fluffy texture. -
Assembling the Dessert:
By now, the strawberry coulis should be set. Carefully pour the thandai panna cotta mixture over the strawberry layer in each glass. Be sure that the strawberry coulis is fully set before doing this, or the layers may mix.
Once the panna cotta is added, cover the glasses with foil or cling film and refrigerate them for at least 2 hours, or preferably overnight, to allow the panna cotta to set completely. -
Preparing the Mango Coulis:
While the panna cotta sets, prepare the mango coulis. Blend the mango pulp, lemon juice, and water in a blender until smooth.
Transfer the mixture to a saucepan and bring it to a simmer over medium-high heat. Cook the coulis until it thickens to a syrup-like consistency, about 5-7 minutes.
Let the mango coulis cool to room temperature before using. -
Finishing the Dessert:
Once the thandai panna cotta is fully set, gently spoon the cooled mango coulis over the top of each serving.
Cover the glasses again and freeze until fully set, about 2 hours.
Before serving, take the panna cotta out of the freezer 5 minutes before serving time to allow it to soften slightly.
Garnish with fresh mint or a sprinkle of Thandai masala if desired for an added touch of flavor and elegance.
Tips for Success:
- Gelatin: Be sure to dissolve the gelatin completely in the cream mixture to avoid any unpleasant texture in the panna cotta.
- Setting Time: Be patient while the layers set. If the layers are not fully set before the next layer is added, they might mix, ruining the distinct layers.
- Substitute for Thandai: If you don’t have access to Thandai masala or syrup, you can make a simple version using a blend of cardamom, almonds, saffron, and a little rose water for the signature flavor.
Serving Suggestion:
Serve this dessert after a hearty meal, as it provides a cool and refreshing end to your meal with the perfect balance of sweetness and spice. You can also pair it with a refreshing drink like mango lassi or iced chai for an even more delightful fusion experience.
Thandai Panna Cotta with Strawberry and Mango Coulis is an impressive dessert that combines the traditional richness of Italian panna cotta with the vibrant, bold flavors of Indian spices. It’s a perfect fusion of cultures, and a guaranteed hit for those looking to enjoy something both exotic and comforting!
