An Italian Classic Gets an Indian Twist, Mango Panna Cotta With Salted Pistachio Brittle.
The Colors Of Indian Cooking
The Colors Of Indian Cooking
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  • Mango Cardamom Panna Cotta with Salted Pistachio Brittle
  • Here's What You Need
  • 1 and 1/2 cups of whipping cream
  • 2 and 1/4 tsp of gelatine or the equivalent in agar agar
  • 1 and 1/2 cups of mango puree plus 1/2 cup extra mango puree for Mango coulis
  • 15 green cardamom pods
  • 1/3 cup chopped pistachios
  • Sea Salt to taste
  • 1 cup of sugar



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