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SOYA BLACK CURRENT PANACOTTA WITH COCONUT CREAM AND MANGO PUREE

SOYA BLACK CURRENT PANACOTTA WITH COCONUT CREAM AND MANGO PUREE

Ingredients  Ingredients

Soya milk -1 cup
Black currents -soaked in water and then pureed 1/2 cup
Agar Agar-half a sheet
Mango puree-half a cup
Coconut cream-2 Tblspn

Method  Method

*Soak agar in water and blend black currents to a paste in a mixer grinder
*Heat soya milk and dissolve agar sheets in warm milk till it melts completely and strain.
*Let the milk cool down a bit and now add the black currant paste and mix well.
*Pour the mixture in silicone molds and refrigerate.
*Serve with mango puree, and coconut cream garnish with mint leaves.
*All flavors blend beautifully with each other.

Buy Primary Ingredients