Ingredients

1 ½ cup milk

1 ½ cup fresh cream

1/3 cup sugar

1 tsp vanilla essence

3 tsp gelatine powder

¼ tsp green food colour

150 gms sweet boondi

Nuts for garnish

Method:

• In a saucepan, add milk and heat it on low flame.
• In a small bowl add warm water to the gelatine and let it soak until the gelatine blooms and looks grainy.
• Once it starts to simmer add the soaked gelatine to it and whisk well. These should not be any lumps in this mixture.
• Add sugar and mix well. Once the sugar completely gets dissolved turn off the flame.
• Now add fresh cream and vanilla essence to this and whisk well.
• Equally distribute this mixture in two separate bowls.
• Add green food colour to one bowl and mix well. Keep the other mixture plain white.
• Take a martini glass, pour in the green coloured mixture first, and let in set in the fridge for 15- 20 mins.
• Then pour in the white mixture, again set it for 15-20 mins in the refrigerator.
• Once the white layer is set, top it up with boondis for the last orange layer.
• The boondis, will give a nice crunchy texture to the smooth pannacotta.
• Keep the glass in refrigerator for an hour or until the mixture sets completely.
• All the three layers should be evidently seen.
• Garnish it with chopped nuts or chocolate cigars.
• Serve chilled.