Mahua Panna Cotta

Mahua Panna Cotta

Wild Harvest Mahua flowers are packed with essential nutrients like vitamins, minerals, protein and fats.

Ingredients


Dried Mahua Flowers (45g)
Coconut Cream (50g)
Coconut milk (230g)
Gelatin / agar agar powder (3g)
Raw sugar (3 tablespoons)
Fresh or preserved mango/passion fruit (1 teaspoon)

Notes

  1. The mahua flowers can be used to make mahua butter if
    desired. If so, do not discard.

Directions

  1. In a heavy-bottom saucepan, combine the coconut cream, milk sugar, and mahua. On medium low heat, bring to a boil, and simmer until the mahua is bloated, stirring continuously. Cool to room temperature and press the mixture through a sieve. Return the liquid to the saucepan.
  2. Bloom the gelatin/ agar agar. In a small saucepan, hydrate with 3-4 tbsp cold water and stir. Place on low heat, stirring continuously until the powder dissolves. Set aside to cool a little.
  3. Reheat the coconut-mahua liquid until almost boiling. Quickly whisk in the gelatin/ agar agar until thoroughly dissolved. Immediately pour the mixture in equal measure into two dessert glasses. Set the glasses in the fridge. Panna cotta should be completely set after 6 hours, but overnight is ideal.
  4. Garnish with your fruit topping of choice + microgreens/ edible flowers for a delicate look.
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