Basundi Pannacotta

Basundi gives a delicious twist to this Italian dessert. Saffron gives it a rich flavour and the topping of with grapes and kiwis adds freshness to the recipe. You can serve saffron pannacotta in tiny shot glasses at your Diwali party. This recipe is from FoodFood TV channel

By Sanjeev Kapoor 18 Oct 2017 in Recipes Course

New Update

Main Ingredients	Milk, Condensed milk
Cuisine	Indo-Italian
Course	Desserts
Prep Time	1.30-2 hour
Cook time	41-50 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Veg

Ingredients list for Basundi Pannacotta

2 1/2 cups Milk
Condensed milk
1 tablespoon Pistachios chopped
1/4 teaspoon Green cardamom powder
1/4 cup Almond powder
200 grams Milkmaid 1/2 cup
2 teaspoons Sugar
2 tablespoons Gelatin
1 Kiwi
3-4 Red grapes
as required Fresh mint leaves
as required Castor sugar

Method

Heat milk in a deep non-stick pan and bring to a boil. Add saffron and pistachios and stir to mix, boil further.
Add cardamom powder and mix well. Add almond powder and mix well. Boil for ½ an hour or till the milk is reduced.
Add Milkmaid and mix well. Add sugar and mix well. Boil further till the milk gets reduced.
Bring 4 tbsps water to a boil in another non-stick pan. Add gelatin and let it bloom. Add this to the reducing milk and mix well. Cook for a minute.
Pour the reduced milk mixture into 4 individual shot glasses filling ¾ and refrigerate for 2 hours or till set.
Peel kiwi. Deseed red grapes and finely chop. Finely chop kiwi. Mix both fruits and place portions into the shot glasses.
Dip a fresh mint leaf in castor sugar and place on the fruits in each glass. Serve immediately.

Nutrition Info

Calories	1247 kcal
Carbohydrates	154.2 gm
Protein	40.5 gm
Fat	44.2 gm

#Almond powder #Condensed milk #Fresh mint leaves #Gelatin #Green cardamom powder #Kiwi #Milk #Pistachios #Red grapes #Sugar