Nolen Gur Panna Cotta
Nolen Gur Panna Cotta. The intoxicating perfume of nolen gur. The sweetness of coconut milk. That touch of gondhoraaj lemon zest. Divine !!
Ingredients
- 180 ml coconut milk
- 180 ml full cream
- 120 ml milk
- 6 tbsp nolen gur or liquid date palm jaggery
- 1/2 tbsp zest of gondhoraj lebu
- 2 tbsp gelatin
Instructions
- Dissolve the gelatin in 3tbsp of water, keep aside to soften.
- Pour the milk, coconut milk, fresh cream and nolen gur into a saucepan. Whisk till mixed and the nolen gur is well incorporated into the milk - coconut milk - cream mixture.
- Heat the mixture over a medium flame, remove the saucepan from the flame just before it comes to a boil.
- Add the gelatin and gondhoraj lemon zest to the warm mixture, give it a hearty stir.
- Allow to rest for 10-15 minutes. Strain the mixture and pour into ramekins.
- Refrigerate for 3-4 hours or until the panna cotta is set.