- Take a bowl with 2 tbsp water add Gelatine to it, mix well and keep aside to bloom.
- Heat cream and milk together in a saucepan. Bring them to a boil.
- Now add sugar to it and mix well.
- Now add Bloomed gelatine to milk and cream mixture and mix well, heat till gelatine dissolves completely. Now strain the mixture in another bowl.
- Now add gulkand, chopped paan leaves, paan masala and mix well.
- Now pour in a small moulds and set for atleast 1 hr.
- Crumbled nuts: 1 tbsp all purpose flour, 1/2 tbsp powder sugar, 1 tsp chopped almonds, 1 tsp chopped pista, 1 tsp cold butter
- Take everything in a bowl and mix well. Now spread in baking tray and baked it in a preheated oven at 160° for 4-5 min. Take it out and keep aside to cool.
- Rose mousse: 1/4 cup whipping cream, 1/4 cup fresh cream, 2 tbsp rose syrup, Few Chopped rose leaves
- Whip the whipping cream first till soft peaks form. Now add fresh cream, rose syrup and chopped rose leaves.
- Now Beat For Few Seconds. Now Take A Piping Bag And Put Nozzle Of Ur Choice And Add The Mousse In It.
- Demoulding: Now take a plate. Demould the pannacota and place in the center of plate. Garnish with some crumbled nuts around it and decorate it with mousse and rose petals. Now it's ready to serve.
Paan panacotta with crumble nuts and rose mousse
By Vedika khattar
Mar, 22nd
618
Servings
2 persons
Cook Time
1 hr
Ingredients
6
- 8
Ingredients
- Cream
- Milk
- Gelatine
- Water
- Sugar
- Gulkand
- Pan masala
- Chopped paan leaves
