Dessert Prepare Thandai Panna Cotta With These Easy Steps To Enhance Your Holi Celebration
Thandai Panna Cotta blends the rich, nutty essence of traditional Thandai with the silky smoothness of Italian panna cotta, making it a perfect festive dessert.
(By: Chef Arjyo Banerjee, Vice President Culinary, Food Innovation and Central Production Units, Compass Group India)
Thandai Panna Cotta is a fusion dessert that combines the elegance of Italian panna cotta with the perfumed flavours of Indian Thandai. Saffron-infused powdered nuts and fragrant spices flavour this rich treat is an ideal choice for celebrating Holi. The velvety, silky texture of the panna cotta is complemented by a bright red strawberry coulis, providing a touch of tartness to balance the sweetness. Served cold, it provides a cooling treat on a hot celebratory day. This simple yet sophisticated dessert is quintessentially Holi, and it's something that all traditionalists who appreciate a contemporary twist will need to try.
Ingredients
- 10 Gram Thandai Spice Mix: Almonds
- 10 Gram Cashews
- 2 Gram Poppy seeds
- 2 Gram Fennel seeds
- 0.5 Gram Green cardamom
- 0.5 Gram Black peppercorns
- 0.5 Gram Dried rose petals
- Saffron (Few Strands)
- 4 Gram Sugar
- 250 Milliliter Thandai Panna Cotta Base: Heavy cream
- 100 Milliliter Whole milk
- 50 Gram Sugar
- 2 Tablespoon Thandai spice mix
- 5 Gram Gelatin (or agar-agar 2g for vegetarians)
- 25 Milliliter Warm water
- 1 Pinch Saffron strands
- 0.5 Teaspoon Rose water
Cooking Instructions
Thandai Spice Mix: Dry roast almonds, cashews, poppy seeds, fennel, and peppercorns for 1-2 minutes.
Cool, then grind into a fine powder with cardamom, dried rose, saffron, and sugar.
Store in an airtight container.
Thandai Panna Cotta Base: Bloom gelatin in warm water for 5 minutes.
In a saucepan, heat cream, milk, sugar, and saffron until warm (do not boil).
Stir in the thandai spice mix and let it infuse for 5 minutes.
Strain the mixture to remove coarse bits.
Add rose water and the bloomed gelatin, stirring until fully dissolved.
Pour into ramekins or glasses, refrigerate for 4-6 hours until set.
Garnishing And Serving: Crushed pistachios and almonds
Summary
Prepare Thandai Panna Cotta With These Easy Steps To Enhance Your Holi Celebration
Thandai Panna Cotta blends the rich, nutty essence of traditional Thandai with the silky smoothness of Italian panna cotta, making it a perfect festive dessert.
Ingredients
- 10 Gram Thandai Spice Mix: Almonds
- 10 Gram Cashews
- 2 Gram Poppy seeds
- 2 Gram Fennel seeds
- 0.5 Gram Green cardamom
- 0.5 Gram Black peppercorns
- 0.5 Gram Dried rose petals
- Saffron (Few Strands)
- 4 Gram Sugar
- 250 Milliliter Thandai Panna Cotta Base: Heavy cream
- 100 Milliliter Whole milk
- 50 Gram Sugar
- 2 Tablespoon Thandai spice mix
- 5 Gram Gelatin (or agar-agar 2g for vegetarians)
- 25 Milliliter Warm water
- 1 Pinch Saffron strands
- 0.5 Teaspoon Rose water
Main Procedure
Thandai Spice Mix: Dry roast almonds, cashews, poppy seeds, fennel, and peppercorns for 1-2 minutes.
Cool, then grind into a fine powder with cardamom, dried rose, saffron, and sugar.
Store in an airtight container.
Thandai Panna Cotta Base: Bloom gelatin in warm water for 5 minutes.
In a saucepan, heat cream, milk, sugar, and saffron until warm (do not boil).
Stir in the thandai spice mix and let it infuse for 5 minutes.
Strain the mixture to remove coarse bits.
Add rose water and the bloomed gelatin, stirring until fully dissolved.
Pour into ramekins or glasses, refrigerate for 4-6 hours until set.
Garnishing And Serving: Crushed pistachios and almonds
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