Thandai Yogurt Panna Cotta with Rose syrup….Holi Special
With the most major and vibrant festival of India round the corner the Indian blogosphere is buzzing with delicacies.Yes ,I am talking about the festival of colours Holi, the festival of sharing love, the festival of fun and frolic.The use of colours symbolises the prosperous and colourful spring a
| Servings |
| 4serving |
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Ingredients
For the Panna Cotta
- 7fl oz cream
- 10oz Greek Yogurt Yogurt/ Hung
- 3Tbsps sugarFine
- 1Tbsp gelatine
- 1/4Cup waterhot
For the Garnish
- 4tbsps Rose syrupstore brought
- AHandful almonds pistachioschopped
- A fewstrands saffron
- A few rose petalsFresh or dehydrated
- 2Tbsp Thandai paste
Instructions
- For the Panna Cotta mix the gelatin with the hot water properly till no lumps remain and keep aside
- In a heavy bottomed saucepan gently heat the cream with sugar over low flame just enough for the sugar to dissolve, stirring all the time
- Remove from heat and add the gelatin mixture and mix till incorporated, set aside for cooling for 10 mins
- Meanwhile loosen the thick yogurt with a whisk in a bowl
- Once cool add the cream mixture and the Thandai paste to the yogurt and whisk gently together
- Now pour the cool creamy yogurt mix in ramekins evenly filling them up,cover them with cling film and refrigerate for 5-6 hours to set properly
- For plating the Panna Cotta, dip each ramekin in warm water for a minute and invert it onto a serving plate
- Add a few drops of water to the rose syrup if you feel it’s very thick and drizzle on the Panna cotta
- Serve garnished with slivered almonds,pistachios,saffron strands and rose petals
Recipe Notes
This version of Panna Cotta can also be made in individual glasses, garnished and served.
Other than this fusion Panna Cotta I have Pomegranate Jelly and vanilla Yogurt Panna Cotta and Poached Peach and vanilla Panna Cotta recipes in my blog.
Enjoy the heavenly fusion dessert and a happy vibrant Holi to you all!