Millennium Post



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


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)

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