Hindustan Times (Patna) - Live - - Life­style - Chef Parvin­der Singh


400gm co­conut milk 400gm fresh mango, roughly chopped 5gm agar-agar pow­der 5ml co­conut oil or olive oil 60ml maple syrup


Add the co­conut milk, mango, maple syrup and co­conut oil into a blender and blast on high for 30 to 60 sec­onds un­til it be­comes smooth and creamy

Pour the mix­ture into a saucepan and whisk in the agara­gar pow­der. Over medium heat, bring the mix­ture to a gen­tle sim­mer, stir­ring con­stantly. Heat it for about five min­utes un­til the agar is com­pletely dis­solved and the mix­ture has thick­ened

Lightly grease a six-hole stan­dard muf­fin pan and dis­trib­ute the mix­ture evenly in the holes. Chill in the fridge for two hours

To serve, gen­tly slide a but­ter knife around the edge of each panna cotta. Place a cut­ting board over the top of the muf­fin pan and hold­ing the two to­gether, turn it up­side down.

Tap the bot­tom of each muf­fin hole to dis­lodge each panna cotta.

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