How to make Thandai Panna Cotta - Ananya's Fusion Kitchen | Ananya Banerjee

When Italian dessert Panna Cotta gets an Indian desi Thandai twist!

Shot and Edited by Ayushi Garg

Thandai Panacotta

Ingredients:
¾ cup Cream
50 gms Castor Sugar
¾ tbsp Gelatin
2 tbsp Cold water
2 tbsp Thandai syrup
2 tbsp Rose syrup
Few strains of Saffron
Few pista & almond slivers


Method:
Combine the cream and sugar in a saucepan. Keep it on a medium flame. Add saffron, once it starts to simmer and put it on a low flame. Add saffron to the milk

Pour 2 tbsp cold water in a small bowl and add the gelatin. Let the gelatin dissolve.

Put it in the microwave for 1 minute till a runny smooth texture. Add the gelatin to cream mixture.

Take 4 small Ramekin Molds place spoon 2 tsp of the Thandai syrup in each of the molds. Pour the cream mixture on it and set it in a refrigerator to approx. 4-5 hrs.

Demold the panacotta on to a serving dish garnish with few drops of rose syrup and pista/almond slivers


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