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Gulkand Panna Cotta with Mukhwas Jelly

Gulkand Panna Cotta with Mukhwas Jelly

Prajakta
Gulkand Panna Cotta with Mukhwas Jelly is a refreshing, unique, rich, creamy, and very easy fusion dessert. Delicately sweet and the influence of rose petals make it a delicious dessert with different textures.
4.88 from 8 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine fusion, Italian
Servings 8

Equipment

  • Saucepan
  • Measuring spoons and cups
  • Small bowls
  • Big bowl
  • Whisk / Spatula
  • sieve

Ingredients
  

Gulkand Panna Cotta

  • 300 ml Heavy Cream
  • 100 ml Whole Milk
  • 65 gm Granulated Sugar
  • 3 tablespoon Gulkand
  • 2 teaspoon Gelatin Powder
  • 4 tablespoon Water
  • 3 drops Pink gel food color

Mukhwas Jelly

  • 1 cup Water
  • 1.5 teaspoon Gelatin
  • 2 tsp/cubes Paan bites
  • 3 tablespoon Mukhwas
  • 2.5 tablespoon Granulated sugar

Instructions
 

Making Gulkand Panna Cotta

  • Take a small bowl with 4 tablespoon room temperature water and sprinkle 2 teaspoon gelatin on it. Stir it well and set it aside to bloom for about 10 minutes.
  • Take a saucepan and add 300 ml heavy cream, 100 ml whole milk, 3 tablespoons of glukand, and 65 gm granulated sugar.
  • Set it on a medium heat and keep stirring so that the sugar and gulkand melts and mixes properly with the liquid ingredients. Heat it and keep stirring so that it doesn't burn at the bottom.
  • Switch off the heat as soon as you see small bubbles around the rim of the pan. Do not boil it over.
  • Add 2 to 3 drops of pink color to the panna cotta mixture.
  • To the hot gulkand panna cotta liquid add the bloomed gelatin and stir it. Mix it till all the gelatin melts.
  • Pour the mixture into the glass shooters and keep it in the refrigerator to set for 4 to 5 hours or overnight.

Making Mukhwas Jelly

  • Take a small bowl with 3 tablespoon room temperature water and sprinkle 1.5 teaspoon gelatin on it. Stir it well and set it aside to bloom for about 10 minutes.
  • In a Saucepan add 1 cup of water, 2.5 tablespoons of sugar, 3 tablespoons mukhwas, and 2 cubes or 2 teaspoon of paan bites. Set it on a medium heat to boil.
  • Keep stirring so that all the ingredients come together and the mixture comes to a light boil.
  • Switch off the heat and strain the mixture before moving on to the next step.
  • To the hot liquid add 3 to 4 drops of pink gel food color and the bloomed gelatin and mix it together till the gelatin melts completely.
  • Let the Mukhwas Jelly mixture cool down for 15 to 20 minutes.
  • Pour about 3 to 4 tablespoons of cooled mukhwas jelly liquid on top of the already set gulkand panna cotta.
  • Keep it back in the fridge to set for another 3 to 4 hours.
  • Serve the Gulkand Panna Cotta chilled and enjoy the magic the flavors play in your mouth.

Notes

gulkand panna cotta
  • Do not boil the Heavy cream and milk, just heat it enough to dissolve the sugar.
  • If you don't find gulkand in the store then check for it on amazon.
  • Do not pour a hot Mukhwas Jelly on to of the set passion fruit panna cotta. This will melt the top layer and mess up with the clean elegant look.
  • If your gulkand has too much fennel the skim the fennel floating on top before pouring it into the glass to set.
Keyword cooked cream, dairy dessert, easy dessert, elegant italian dessert, fusion, gelatin dessert, heavy cream, heavy cream sweets, milk dessert, summer, whipping cream
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