Thandai Panna Cotta with White Chocolate Mirror Glaze
Thandai is a very well known beverage of North India. It is consumed mainly at the time of holi. On the other hand Panna Cotta is an Italian dessert. Today I made a fusion dessert using the exotic flavours of Thandai which I have infused in a panna cotta and decorated with a white chocolate mirror glaze.
🧺 Ingredients
- Half litre Full Creme Milk
- 3 table spoon Sugar
- 1 1/2 tea spoon Veg Gelatin
- 2 table spoon Thandai Masala
- 1 tea spoon Almond essence
- 45 grams White chocolate compound
- 90 gran Heavy Cream
- A punch Red food colour
- For garnishing Chocolate sticks
- For garnishing Dry rose petals
👨🍳 Method — step by step
Boil milk, sugar, Thandai masala together.
Take veg gelatin in a bowl and add Luke warm water and keep it aside for 5 minutes to bloom.
After 5 minutes add this gelatin into the milk and stir continuously until the gelatin completely melts.
Cool the mix mixture and pour in silicon bowls or any round shaped bowls.
Keep in freezer to get completely set.
Chop the white compound.
Heat cream in a pan. Add chocolate and stir continuously until the chocolate completely melts.
Now add red colour in it.
Take out the Panna Cotta and demold them.
Place them on a wire rack with a tray under it.
Pour the prepared glaze over it.
Now cool it again in freezer.
Decorate with some dried rose petals and chocolate sticks and serve chilled.