Mahua Panna Cotta

DIRECTION :

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.