SAGO CHAI PANNACOTA

  • Dessert
  • Servings
  • 1Spicy
  • 2 hr 30 minCook Time
  • Cuisine : International
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AN ITALIAN DESSERT CALLED PANNACOTA IN MY STYLE.PEOPLE OF THESE ERA LOVE TO EAT FUSION FOOD.SO HERE I HAVE A SPECIAL DESSERT WHERE YOU FEEL OF ITALIAN AND INDIAN TWIST IN YOUR MOUTH .THAT IS "SAGO TEA PANNACOTA".BY VISUAL YOU CANT EXPECT THE DISH ,BUT WHEN YOU TASTE IT THEN YOU WILL KNOW THE SURPRISE IN THE DISH.


Ingredients

INGREDIENTS SOAKED SAGO(SABUDANA) - 100 GRAMS TEA LEAVES - 20GRAMS CINNAMON STICK - ONE PIECE CARDAMOM,GINGER -10 GRAMS EACH SAUNF - 10 GRAMS MILK -1 LITRE CREAM - 250 GRAMS GELATIN POWDER/AGAR AGAR SHEETS - 20 GRAMS SUGAR - 150 GRAMS CHOCOLATE - 10 GRAMS DRY FRUITS (MIXED) - 25 GRAMS MAIDA -20 GRAMS BUTTER - 25 GRAMS SALT - A PINCH MINT LEAVES - FEW SPRIGS WATER - AS REQUIRED

Cookwares

3 VESSELS,1 SPATULA.2 LADLES,1 STRAINER,ROUND SILICON MOULD ,

Step By Step Method

  • METHOD: 1)PREPARING TEA:Bring water to boil in a container,add the tea leaves ,sugar according to the quantity mentioned. 2)As the tea leaves infuses add the milk ,cardamom,cinnamon stick,ginger,saunf,bring it boil and my special tea is ready. 3)Strain the tea and keep it aside.Now in a another vessel add the cream and heat it. 4)Now take the soaked sago in a vessel and add water and cook until sago becomes transparent. 5) Once the cream is heated add the tea,chocolate chunks and mix well or till chocolate melts .add the sugar to correct the sweetness. 6)Now its time to add sago to the tea mixture.add it and stir slowly.mean while take the agar agar or gelatin sheets bloom it in cold water for 5 min and then remove from water drain completely. 7)As the sago gets mixed with tea mixture add the gelatin/agar agar and cook until it id dissolved. 8)once done pour it in the round silicon mould and keep it in freezer until it is set (1hour) 9)Now time to prepare the crumbs.mix maida and butter with your fingers to crumb texture and add the dry fruits and coat nicely with the maida mixture .put it in baking pan and bake it for 20 min or untill crisp.once done cool it well and blend it to coarse powder. 10)Chocolate decoration-Melt the choclate using double boiler,after melting cool the chcolate and dip the one side of mint leave and place on baking sheet,and freeze it until it set. SERVING THE DISH MAKE A BASE OF MELTED CHOCOLATE ,UNMOULD THE PANNACOTA,SPRINKLE THE DRY FRUITS ON ONE SIDE ,GARNISH WITH CHOCOLATE MINT LEAVES.