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Mango Panna Cotta

Mango Panna Cotta

Prep Time : 15 mins
Cook Time : 20 mins
Yield: 4
Main Ingredients: ripe mangoes heavy cream

Ingredients needed

  • Fresh cream - 1 1/4 cup (I used Amul cream)
  • Full fat milk - 3/4 cup
  • Sugar - 1/2 cup (a little less than 1/2 cup)
  • Vanilla essence - 1 tsp
  • Cardamom powder - 1/4 tsp
  • Agar agar - 2 tsps OR 1 1/4 tsps gelatin
  • Water - 3 to 4 tbsps (warm)
  • For Mango Coulis:
  • Mango puree - 1 1/2 cups
  • Sugar - 2 tbsps (add according to sweetness of mangoes)
  • Lemon juice - 1 tsp
  • Cardamom powder - pinch


1. To prepare mango coulis. In a small vessel, add the mango puree, sugar, cardamom powder and simmer for 2 mts. Turn off flame, add lemon juice and mix. Allow to cool.
2. Lightly grease the insides of the bowls you are going to serve the panna cotta. Divide the mango coulis among the dessert bowls and cover with cling wrap and refrigerate for an hour or two.
3. In a small bowl, soak agar agar powder in hot water and keep aside for a few mts.
4. In a stainless steel vessel, add whole milk and fresh cream and bring them to a boil on low flame. Add sugar and simmer till the sugar dissolves. Stir occasionally. Turn off flame.
5. While the sugar is dissolving in the milk mixture, prepare the agar agar mixture. Place the small bowl on low flame and stir continuously till the agar agar melts and becomes a clear mixture with no lumps. Remove from heat.
6. Test the milk mixture with your fingers to see if there is any undissolved sugar. The sugar has be to completely dissolved and blend well with agar agar. Place this over an ice bath (bowl of ice water) and whisk well till luke warm.
7. Add the cooled agar agar mixture, vanilla essence and cardamom powder to the milk mixture and mix well till it is well blended.
8. Remove the cling wrap from the refrigerated dessert bowls with mango coulis and divide the milk-agar agar mixture among them. Cover with cling wrap and refrigerate for at least 4 to 6 hrs or overnight.
9. At the time of serving, remove the cling wrap, garnish with few mango cubes.


  • If using agar agar sheets, place in 1/4 cup hot water for at least 20-30 mts.
  • If using gelatin, place it in cold water to bloom. Agar agar should be soaked in warm water.
  • Ramekins, shot glasses, small dessert bowls can be used to serve the panna cotta.
  • Do ensure that the sugar is completely dissolved when you add the agar agar mixture. Mix well and place over an ice bath and whisk till luke warm.

Summer Coolers ~ Chikku (Sapota) Milkshake

Summer Coolers ~ Chikku (Sapota) Milkshake

Preparation: 5 - 6 mins
Serves: 3persons


2 cups ripe chikoo, peeled and de-seeded
1/2 lt low fat cold milk
honey as per taste
1 Blend the chikoo along with a cup of milk for 20-30 seconds.
2 Add the remaining milk and honey and blend for few secs. Serve chilled with ice cubes.

No : 01, Nattar Street,
Velachery Main Road,
Velachery, Chennai - 600 042,
Near:Dhandeeswaram bus stop,
Mobile :9884404014.

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