LASSI PANNA COTTA: BRINGING TOGETHER CULTURES


A sip of this sweet beverage topped with a generous touch of clotted cream is difficult to resist as you enjoy every precious drop. Scorching summer and a tall glass of lassi undoubtedly go together. From the traditional lassi to its numerous variations whipped up across the country, nobody can at any point have the heart to deny this Pan Indian summer top pick. This unrivalled delight of Punjabi cooking is presumably perhaps the most cherished refreshment during the searing Indian summer. Smooth and rich, the yogurt-based drink is customarily served in earthen pots called matkas. One might say that it has supernatural powers that can cool you in a flash, and that is definitely why even in Ayurveda, it is viewed as an incredible summer beverage.

Now, for the people who love to experiment, there are unlimited ingredients such as fruits, spices, and herbs that you can add to the traditional lassi to give it a tasty makeover. And that is why we thought we'd bring together the world's two greatest cuisines: Italy's Panna Cotta and India's Lassi. Like a Panna Cotta, this smooth pudding looks flawlessly rich yet is, in reality, simple to make. This recipe is seasoned with honey and delicate flavours, including cinnamon and cardamom, prior to being decorated with crunchy almonds and your favourite fruits. That said. we introduce to you Lassi Panna Cotta:



INGREDIENTS

  • 5 gelatine leaves

  • 400ml whole milk

  • 100g caster sugar

  • 1 cinnamon stick

  • 8 cardamom pods, 5 lightly crushed, 3 seeded, and seeds finely ground

  • 500g natural yogurt

  • 3 tbsp clear honey, plus extra to serve

  • 2 tbsp roasted almonds, roughly chopped

  • ½ ripe fruits, peeled, stoned, and diced

METHOD

  1. Soak the gelatine leaves in a bowl of cold water for 5 mins, until softened.

  2. Meanwhile, heat the milk, sugar, cinnamon, and the lightly crushed cardamom in a small saucepan until the sugar has dissolved. Bring almost to the boil, then remove from the heat.

  3. Squeeze any excess water from the gelatine, then add to the pan, stirring until dissolved. Leave it to cool for 15 mins, then strain the mixture into a clean bowl, discarding the leftover spices.

  4. Whisk the yogurt, honey, and ground cardamom seeds in a bowl. Slowly whisk into the milk mixture, then transfer to a jug.

  5. Rinse 6 x 200ml pudding moulds or ramekins with cold water, then divide the mixture between them while the moulds are still wet. Chill in the fridge for 3-4 hrs, until set.

  6. When ready to serve, loosen the edges of each lassi with a knife, then dip the bases into hot water for 5 secs. Turn out onto serving plates, shaking them gently to release if necessary. Garnish with the roasted almonds and diced fruits, and drizzle over a little extra honey, to serve.



Food has always brought people closer. It's the one thing that helps us explore an entire world via taste buds. So this summer, try out something new, excite your taste buds and energise yourself with the milky goodness of Milky Mist Lassi.

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