Enchanting Rose-Infused Mango Panna Cotta

Allergens

None

Ingredients

• 1. 2 cups heavy cream 2. 1/3 cup granulated sugar 3. 2 tbsp rose water 4. 2 tsp gelatin powder 5. 1/4 cup cold water 6. 2 ripe mangoes, pureed 7. Fresh mint leaves for garnish 8. Edible rose petals for decoration 9. Crushed pistachios for serving

Instructions

1. In a saucepan, combine heavy cream and sugar over low heat until the sugar dissolves. Stir in rose water.
2. In a separate bowl, mix gelatin with cold water and let it bloom for 5 minutes.
3. Once the cream mixture is warm but not boiling, remove from heat and whisk in the bloomed gelatin until fully incorporated.
4. Gradually stir in the mango puree, ensuring there are no lumps.
5. Divide the mixture into two ramekins or dessert glasses and refrigerate for at least 3 hours or until set.
6. To serve, garnish with fresh mint leaves, edible rose petals, and a sprinkle of crushed pistachios.

Chef’s Insight

Experiment with different varieties of mangoes for unique flavor profiles in this delightful dessert.

Notes

The combination of rose and mango brings a touch of India's rich culinary heritage.