This is a fusion dessert where I put together Panna Cotta (French) with Vanilla Creme Sevai (twist to our traditional Sevai Kheer, Indian). This was such a super hit at a lunch-party we threw at our house recently. Everyone loved it and couldn't stop raving about it. It looks super fancy and tastes damn good too. Has creamy and rich texture and is mildly sweet. This recipe made 12 servings, but it can be less or more depending on your serving glass/bowl.
The recipe was inspired by carveyourcraving .
For Mango Panna Cotta :
2 cups Mango Puree (I used Canned)
1 1/2 cup Heavy Cream
1/2 cup milk
4 tsp gelatin *
1/4 cup Condensed milk
Sugar, as per taste
For Vanilla Cream Sevai
6 cups milk
1 cup condensed milk
1 Vanilla bean bod, seeds scraped *
3/4 cup vermicelli
1 tsp oil
Sugar, as per taste
Pistachios, optional
Directions for Panna Cotta :
1. In a bowl soak gelatin with 1/2 cup cold milk. Let it sit for 15-20 minutes.
2. Mean while heat the heavy cream, mango puree and condensed milk. Once bubbles start appearing turn off the heat. TASTE TEST. Adjust sugar as per taste.
3. Stir in gelatin milk. Mix it well for a minute.
4. Strain the mango-cream mixture. And pour it to the serving bowls. To see how you can get the slanted shape check this video here (forward to 1:34).
5. Let the Mango Panna Cotta set in the fridge for an hour before adding the second layer.
Directions for Vanilla Creme Sevai :
1. In a heavy bottom heat 1 tsp oil and roast vermicelli for 2 minutes.
2. Add milk and let it boil on medium-low heat until the milk is reduced to half.
3. Scrape the seeds from vanilla bean and add it to the reduced milk. Add condensed milk. Cook for another 2-3 minutes then turn the heat off.
4. Taste test and add sugar as per taste.
5. Let the Vanilla cream Sevai cool to room temperature.
6. Pour Vanilla creme Seavi on top of the set mango Panna Cotta. Decorate with some sliced pistachios.
7. Serve cold.
Notes :
1. Instead of gelatin you can also use agar-agar. Mix 1 3/4 tsp of agar-agar in warm water and add it to the boiling mango-cream mixture.
2. If you do not have vanilla beans, use vanilla extract instead.
3. This is a good dessert to make-ahead for parties. Stores well in the refrigerator for up to 3-5 days. Don't forget to cover it with clear wrap aka cellophane though !
