Lassi Panna Cotta



5 gelatine leaves (10g in total)
500ml full-fat Greek yoghurt
300ml whole milk
125g caster sugar
¼ teaspoon salt
1 teaspoon green cardamom powder
3–4 ripe mangoes, peeled, stoned and flesh chopped into 2.5cm dice
sprinkle of chaat masala (optional)


Soak the gelatine leaves in 100ml of cold water to soften them.
In a mixing bowl whisk the yoghurt, milk, sugar, salt and cardamom powder until it turns frothy.
Melt the gelatine in 100ml warm water, then add to the yoghurt mixture. Mix well and pour into individual moulds or serving bowls. Chill in the fridge for a couple of hours, or even overnight if you have the time.
Mix the diced mango (or seasonal fruits) with chaat masala (if using), and set aside for 15 minutes to make a fruit chat. Serve the panna cottas with a mango chat garnish or with any seasonal fruit salad.


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