Recipe

1.First, bloom the gelatin in 2-3 tbsp of water and let it rest for 5-7 mins. 2.In a saucepan, heat heavy cream, half ’n half or milk and sugar. Keep stirring till it comes to a simmer. 3.Remove saucepan from the heat and immediately add the bloomed gelatin, and with the help of a wire whisk, dissolve the gelatin completely in the heavy cream mixture. 4.Add cardamom powder to the mixture. Mix well. 5.Strain the mixture. 6.Once the mixture comes to room temperature, add mango puree and saffron strands and mix everything well. 7.Lightly grease the glasses/molds/ramekins. 8.Fill the glasses/molds/ramekins with the mixture and chill them for at least 3-4 hours or overnight. 9.You can demold them while serving. If you have set the Panna Cotta in a serving glass, then you can serve it in the glass itself. 10.Garnish with some Kesar (Saffron) before serving, for added effect. 11.Serve chilled. Note: 1.Adjust the sugar quantity as per the sweetness of the Mango Purée. 2.Make sure the gelatin is dissolved completely in the heavy cream mixture. 3.The heavy cream, half ’n half, and sugar mixture should not be boiling hot. 4.Do not skip the straining step, as in the end, you do not want any undissolved gelatin in your Panna Cotta.