• 2 cups fresh double cream
• 3/4 cup mango puree
• 2 tbsp fine caster sugar
• 2 1/2 gelatine leaves (soaked in cold water until soft) or 2 1/2 tsp gelatine powder
• 1 tsp freshly ground cardamom seed powder (Elachi powder)
• 1/2 tsp saffron, soaked in hot milk for 15 minutes before use

In a saucepan on medium flame, heat the cream, mango puree and sugar until dissolved.

Bring just to the boil and then take off the heat.

Now (off the heat) add and dissolve the gelatine. Next add the saffron and cardamom powder.

Pour into the molds or glasses, cover with cling film and place in the fridge for a minimum of 6 hours or overnight.

Either turn out the panna cotta from the molds or serve it in the glasses topped with either a teaspoon of mango puree or slices of fresh mango.

by Pak101.com (few years ago!) / 1024 views