Chocolate Thandai Panna Cotta Recipe

Name: Chocolate Thandai Panna Cotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 1 tsp Black Peppercorn; 2 tbsp Dry rose petal; ½ cup Almonds; 2 tbsp Fennel seeds; 3 tbsp Cashew nuts; ¼ tsp Saffron; 2 tbsp Castor sugar; 2 tbsp Poppy seeds; 9 nos Green cardamom; 1 cup Soaked agar agar; ¼ cup Cadbury cocoa powder; 1 nos cadbury dairy milk silk; ¼ cup Whipped cream; 1½ cups Milk; ½ cup Fresh Cream

Rishita Thalluri

1673308800000

Author :Rishita Thalluri

Published : 1673308800000

Difficulty:medium

Serves:5

Time:30 mins

Contains egg: No

Ingredients

5
Servings

For the Recipe

1 tsp Black Peppercorn
2 tbsp Dry rose petal
½ cup Almonds
2 tbsp Fennel seeds
3 tbsp Cashew nuts
¼ tsp Saffron
2 tbsp Castor sugar
2 tbsp Poppy seeds
9 nos Green cardamom
1 cup Soaked agar agar
¼ cup Cadbury Cocoa PowderBuy
1 nos Cadbury Dairy Milk SilkBuy
¼ cup Whipped cream
1½ cups Milk
½ cup Fresh Cream

Directions

Dry roast almonds, cashew nuts, black peppercorns, fennel seeds and cardamom for few minutes.

Add poppy seeds, dry rose petals, saffron dry roast them until they are fragrant.

Cool down and grind them into a powder.

Mix fresh cream and cadbury cocoa powder in a bowl.

Heat milk, add castor sugar and mix well.

Add cadbury cocoa powder mixture and mix well.

Add soaked agar agar and mix well.

Strain the mixture and add thandai powder, mix well.

Melt cadbury Silk in bowl.

Pour the mixture into the serving dish, spread evenly and refrigerate for 7-8 hours. Pour melted cadbury silk and refrigerate for 40 - 50 mins. Pipe Whipping cream , add thandai powder in the center, and garnish with dry rose petals.

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