Anees Khan, chef-owner of Star Anise Patisserie in Mumbai shares an interesting mango-based recipe with us. You can share yours too!
Mango and Chia Seed Panna Cotta
- 5 gm chia seeds
- 100 ml cooking cream
- 20 gm sugar
- 2 gm gelatin
- 5 ml vanilla essence
- 1 medium sized Alphonso mango (Cut into small cubes)
- Soak the chia seeds in warm water for 10 minutes until it becomes soft and blooms.
- Soak the gelatine in double the amount of water until it becomes soft. Microwave for 10 seconds.
- Warm the cooking cream, add sugar, vanilla essence and the melted gelatine and mix well. Strain this mixture.
- Place the cooked cream mix over a bowl of ice to cool it down.
- Pour a spoonful of chia seeds in a serving glass followed by a spoonful of diced Alphonso mangoes.
- Carefully pour the cooled liquid cream over the diced mangoes leaving an inch of space in the glass.
- Chill in the refrigerator for 2 to 3 hours.
- Top the Panna Cotta with more diced mangoes, garnish appropriately and serve chilled.
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