Apply cup cakes – Yummy apple delicacy

(It is really mouth water and easy to prepare, must try it)

Ingredients:

-1 cup whole wheat flour

-1 cup flour

-1 tsp baking power

-1 tsp baking soda

-1/4 tsp salt

Also taste: Coffee-chocolate cookies

-1 tsp cinnamon

-1/2 cup unsalted butter

-1/2 cup granulated sugar

-1/2 cup dark brown sugar

-1 egg highly beaten

-1cup yogurt

-2 large apples, peeled, cored and coarsely chopped.

Also taste: Phirni dessert

Recipe:

-Preheat oven to 450 F.  Grease and dust muffin cups and set aside

-Mix together flours, baking powder, baking soda, salt and cinnamon and set aside.

-In a separate bowl add the cream, butter, the granulated sugar and ¼ cup of the brown sugar.

Beat until fluffy.  Add the egg and mix well.

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-Mix the buttermilk gently.  Stir in the dry ingredients and fold in the apple chunks.

-Divide the batter evenly among the prepared muffin cups, sprinkling the remaining ¼ cup brown sugar on top.  Bake for 10 minutes, turn the heat down to 400F and bake for an additional 5 to 8 minutes or until a toothpick inserted into the center of a muffin comes out clean.

-Cool the muffins for then turn them out onto a wire rack to cool completely.

 pic courtesy:http://www.chezshuchi.com/images/apple%20muffin1.JPG

Ice Cream sandwich cake

(It’s light delicious and easy to make)

For: 20 ice cream sandwiches

Ingredients:

1.5 Cup- Hot fudge sauce

2 Cups-frozen whipped topping

Nuts or Sprinkles (optional)

Preparation:

-Cover the bottom of the pan with ice cream sandwiches

-Heat the hot fudge sauce for about 30 seconds. Spread half of the sauce over the ice cream sandwiches.

-Top with half of the whipped topping

-Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping

-Once done scatter sprinkles or nuts over the top

-Freeze, uncovered for two hours then cover with foil and freeze for another hour.

 pic courtesy:http://myhoneysplace.com/wp-content/uploads/2013/06/Oreo-Ice-Cream-Sandwich-Cake.jpg

Recipe: Vanilla Profiteroles

 

Preparation time: 30 min

Cooking time: 30 min

Serves: 4-5

Ingredients:

For the Batter (Choux paste):

1 liter water

400 gm butter

Pinch of Salt

600 gm refined flour

1 dozen Eggs (lightly beaten)

1 egg for egg wash

For Vanilla custard filling:

1 liter Milk

1 tsp Vanilla flavour

10 Egg Yolks

200 gm sugar

100 gm Corn flour

200 gm Unsalted Butter

Recipe:

For filling:

Bring the Milk to a boil in a pan.  Add in a teaspoon of Vanilla flavour.  In a bowl whisk the egg yolks with sugar and corn flour.  When Milk comes to a boil, mix in the egg yolk mixture gradually, whisking continuously till mixture thickens.  Mix in the butter while custard is still warm (but not hot) Keep aside to cool.

For the Choux Pastry:

Prepare trays a head by greasing and dusting them with flour.  Boil water with butter and salt in a large stock pot.  Sift in the flour and whisk thoroughly till it forms soft dough.  Remove dough into steel bowl and beat using electric whisk.  While the dough is still warm, add lightly beaten eggs gradually at regular intervals.  Continue beating till mixture is smooth.  Preheat oven at 220 C.  Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted backing trays.  Foe éclair pipe the batter into 3” long lines.  Keep plenty of distance between the profiteroles for they will rise well.  Brush profiteroles with egg wash and bake at 220C for 20 minutes.  Reduce temperature to 160C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.  Remove the profiteroles and allow them to cool.  Pierce a hold from the back of the profiterole and fill them with the prepared custard.  The profiteroles may be topped with chocolate icing or jam sauce.

 pic courtesy:http://katsinthekitchen.files.wordpress.com/2013/02/gooey-butter-cake-profiterole-february-2013-020.jpg

Recipe: Tiramisu

(It is a mouth watering Italian dessert)

Ingredients:

-Nine teaspoons instant espresso powder dissolved in one and a half cups of cooled water.

-250 mil bailey

-400 gm Savoiardi biscuits

-2 Eggs

-75 gm of caster sugar

-500 gm mascarpone cheese

-2.5 tsp cocoa powder

Recipe: Mix the Coffee with the Baileys (three-fourth of a cup) in a shallow bowl.  Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of the glass dish with a layer of biscuits.

Separate the eggs, but keep only one of the whites.  Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining one-fourth of the cup of Baileys, and the mascarpone to make a mousy mixture.

Whisk the single egg white until thick and frothy; you can do this by hand.  Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.

Repeat with another layer of soaked Savoiardi and then top with the remaining mascarpone mixture.  Cover the dish with cling film and leave in the fridge overnight.  When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top.

pic courtesy:http://www.evernewrecipes.com/wp-content/uploads/2011/04/Light-Tiramisu-Recipe.jpeg

Recipe: Keema Samosas

(The spicy, exotic Keema Samosas is monsoon delicacy which can be enjoyed nevertheless)

Ingredients:

Mutton minces -500 gm

Ginger – 1“piece

Garlic – a few flakes

Garam Masala 1.5 tsp.

Coriander leaves chopped 2 tbsp

Mint leaves chopped 2 tbsp

Onion finely chopped -1 no

Green chilies cut fine -4 no

Thick curd 1 tbsp

Maida -300 gm

 Oil to try

Salt to taste

Preparation:

Make stiff dough with the Maida, 4 tbsp oil and salt.  Make 20 medium sized balls of this dough.

Roll thin round chapattis of the balls. Heat a tava and roast the chapatti on one side only.

Make all the chapattis in the same way.

Now cut each chapatti into two pieces and keep them covered.

Using a little water make a thick paste of 2 tbsp Maida and keep aside.  Make a paste of ginger and garlic.

Heat oil in a frying pan and fry the onions, chilies and ginger and garlic paste

Now add the mince meat, salt and cook on a low flame till done.

Add the garam masala, curd, coriander and mint leaves and cook for some more time.

Remove from the flame and let it cool.

Make a cone of each half Chapatti and fill with the mince.

The seal the edges with the flour paste.

Make Samosas with the rest of the Chapattis in above manner.

Heat oil well and deep fry the Samosas till golden brown.

Serve hot with Pudina chutney.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC_nl1wD6YNwxGb569o9jcBy_-sTfuApNPggn5iZGsymkpiTSUcZcCNRZsDXQiopUC-hSHYWfBBeThfqxfjRUPaUkEEMnHAmfj3hWhtmGI9ixNGWLYWzSYkWuDP4u1EQcu7WKrt9Wbto/s1600/DSC_0749+copy.jpg

Recipe: Fudgy Lollies

(These tasty lilies are fun to make and a delight to eat)

Ingredients:

2 tbsp chocolate chips

1/3 cup sugar

1 tbsp cocoa powder

1.25 cups whole milk

Pinch of sat

½ tsp vanilla essence

½ tbsp unsalted butter

Recipe:

-Melt the chocolate chips in a medium saucepan over very low heat stirring constantly until smooth.

-Stir in the sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium.

-Cook mixture, stirring frequently until it thickens.  Remove from heat and add the vanilla essence and butter.  Stir until mixed properly.

-Set aside to cool slightly then pour into molds and freeze.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhrqNr-TNj-F7tUeQ5u_neunZRGWISpNqhq91frKy0sTmOHl1Va2aoiBWiqATOgMR5whIHu3xCk30wJD5RrMc3MMCMMVM9slq77qakxccXDyLXcwZnYWJiHwWD6Nkw90rirGgBf8TtOzU/s1600/IMG_0745.jpg

Recipe: Millet Patties with garlic mayonnaise

Hands on time: 45 minutes

Total time: 1 hour 15 minutes

Makes: 12 patties

 Ingredients:

1 head garlic, ½ inch trimmed from top, plus 2 cloves, minced

3.5 tsp olive oil, divided

1 cup whole millet

½ yellow onion, finely diced

1/3 cup unsalted sunflower seeds

¼ cup finely chopped fresh dill

¼ cup finely grated low-fat parmesan cheese

4 tbsp fresh lemon juice, divided

1 large egg, beaten

1 tsp salt, divided

1 tsp fresh ground black pepper, divided

Olive oil cooking spray

2 tbsp chopped fresh chives, plus additional for garnish

1 tbsp Dijon mustard

¼ cup mayonnaise

¼ cup Yogurt.

 Recipe:

- Preheat oven to 350F.  Place garlic head on an 8x8 inch piece of foil and drizzle with ½ tsp oil.  Form foil into a pouch, sealing garlic inside.  Roast directly on middle oven rack until cloves are soft and fragrant, about 45 minutes.  Remove from oven and set aside until completely cooled.  Meanwhile, heat a large non-stick skillet on medium.  Add millet and toast, stirring and shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes.  If necessary, cover with a lid; do not leave unattended.

 -Transfer to a small bowl and set aside.  In a medium saucepan, heat remaining 1tsp oil on medium – high.  Add onion and minced garlic and cook, stirring frequently, until onion is translucent.   Sir in millet and 2.5 cups water and bring to a boil.

 -Reduce heat to low, cover and simmer for 15 to 20 minutes, until water is absorbed and millet is tender.  Remove from heat and let sit, covered for 5 minutes.  Fluff with a fork and spread onto a large baking sheet until cooled to room temperature, about 8 minutes.  In a large bowl, combine carrot, bell pepper, sunflower seeds, dill, parmesan and 2 tbsp lemon juice.  Add millet mixture and stir to combine.  Stir in the egg and ½ tsp black pepper.  Grease a 1/3 cup measure with oil.  Scoop 1/3 cup millet mixture and drop onto a large parchment lined baking sheet.  Repeat.  Cover with plastic wrap and refrigerate for 20 minutes.

 -Meanwhile prepare aioli:  Squeeze roasted garlic cloves from their skins into a small bowl.  With the back of spoon, mash cloves; add chives, yogurt, remaining 2 tbsp lemon juice, Dijon, mayonnaise, yogurt, remaining ½ sp salt and ½ tsp black pepper and stir to combine.  Cover and refrigerate until needed.  Preheat oven to 400F.  Heat a large non-stick skillet on medium and brush it with oil.  Place 4 patties in skillet and flatten each with a metal spatula to ½ inch thickness.  Cook until bottoms are golden brown and crisp, 6 to8 minutes, reducing heat if necessary to prevent patties from over browning.  Brush tops with cooking oil and use spatula to carefully turn over each.

 -Cook until golden.  To serve, top each patty with 1 tsp aioli.  If desired, garnish with chives.

pic courtesy:http://www.pankajbhadouria.com/images/recipes-images/full/1327294417.jpg

Fruit yoghurt specially for Festive season - Recipe

(It is a useful healthy dish for who avoid high calorie dishes in festive season and look for tangible health benefits everything they consume)

 Ingredients:

- 400 gm Hung curd/yogurt

-100 gm condensed milk

-Canned chopped fruits like, Peach halves, apricots, prunes, cranberries.

 Recipe:

-Whisk the curd/yogurt with condensed milk

-Mix chopped fruits

-Portion into stemmed glasses for glass bowls.

-Keep the yogurt in the refrigerator to chill and relish the tasty fruit yogurt.

 pic courtesy:http://thegourmandmom.files.wordpress.com/2013/02/img_59391.jpg

Recipe: Pataka Puri:

(A fresh fruits burst on your plates with chaat flavours)

Ingredients:

20 Pani Puri shells

200 gm curd

50 gm pomegranate Kamel

50 gm grapes (slit into quarters)

One Banana (chopped into small cubes)

2 tbsp Tamarind or date chutney

2 tbsp mint coriander chutney

2 tsp chaat masala

1.5 tbsp Lemon Juice

2 spoons cumin powder

½” stick ginger (finely chopped)

20gm aloo bhujia/Sev

10/12 leaves Fresh Mint

½ tsp chili powder

Salt to taste

Recipe:

Add salt, chili powder, chopped ginger, cumin powder, chaat masala (half of it) and mint leaves to the hung curd with one tablespoon of water. Mix well and store in the fridge for half an hour.  Now, add chopped banana, grapes and pomegranate to this curd along with date-tamarind, mint chutney and lemon juice (half of it).  Mix well.  Crack the Pani Puri shells, from the centre and totally stuff it with this hung curd mixture.  Sprinkle some chat masala and lemon juice on top of the Puri.  Garnish it with aloo bhujia, pomegranate and mint leaves.  Serve chilled.

pic courtesy:http://s3.amazonaws.com/foodspotting-ec2/reviews/1608842/thumb_600.jpg?1334704707

Recipe: Egg drop soup

(A complete meal in itself, the soup tastes nice when boiled noodles/macaroni is added to it.)

Ingredients:

3 Eggs No need to beat it as they can be poured directly into the pan

5 cups of chicken broth or stock

2 green onions

Little bit of Black pepper

Salt to taste

1 table spoon of olive oil

A small quantity of corn flour (for thickening)

1 cup of boiled noodles or macaroni

How to prepare:

-Take a saucepan and boil the chicken stock or broth.  Keep boiling for some time

-Now add olive oil, as it will enhance the taste of soup along with salt and pepper

-When you see it boiling, break eggs into slowly.  Poaching of eggs is a great way to retain the nutritional value.

-Now pit noodles or macaroni along with green onions.

-The soup is ready.  Serve it hot.

pic courtesy:http://goodfoodfreshingredients.files.wordpress.com/2013/02/img_8694.jpg

Recipe: Boondi Ladoo Cheese cake (The traditional Ladoo served on Ganesh Chaturthi with modern twist)

(Here is interesting recipe through which you can invoke Lord Ganesha)

Ingredients:

300 gm curd

200 gm cream cheese

Five Boondi ladoo

100 gm condensed milk

1 tbsp clear gelatin or agar-agar

½ cup+3tbsp of water

½ cup of sliced almonds and pistachios

Two digestive biscuits/marie crackers

2 tbsp melted butter

2 tbsp brown sugar (powdered)

Recipe:

Crush the cookies very finely.  Now mix melted butter, brown sugar and crushed cookies in a mixing bowl and put it in the bottom of the pan and flatten it with light pressure.  Heat about ½ cup of water.  Meanwhile, dissolve the agar-agar/gelatin in three tablespoon of water.  Pour this gelatin mixture in the ½ cup of water when it comes to boil.  Turn off heat and mix well.  Let it cool.  In a large mixture bowl bend hung curd, cream cheese and condensed milk.  Add the agar-agar after it is not cool and blend well with a hand mixer.  The mixture will be thick.  Now, pour this mixture over the crushed cookies in the baking pan. Cover and refrigerate for at least six hours or till serving time.  Just before serving, top this cheesecake with freshly crumbled Boondi ladoo’s and sliced almonds and pistas.

pic courtesy:http://nitudididotcom.files.wordpress.com/2011/09/boondi-ladoo-pinky.jpg

Recipe: Pan fried Mushroom

(Mushroom lovers will surely lap it up)

Ingredients:

Fresh Button Mushrooms – half cup each of porcini/oyster mushrooms (It is optional)

One small piece each of red and yellow capsicum

One table spoon olive oil

Two medium onions cut into small pieces

Three cloves of crushed garlic

One tablespoon soy sauce

One tablespoon red chili sauce

Half table spoon vinegar

Half teaspoon dry thyme

Salt to taste

About eight black peppercorns

Few fresh basil leaves.

Preparation:  If using porcini and oyster mushrooms, soak in lukewarm water for 20 minutes. Drain and wash well and set aside.  Heat the oil in a large pan.  Add the onions and sauté over medium heat till translucent.  Add the garlic and stir-fry for a minute.  Add the mushrooms and red and yellow capsicum and sauté on high heat for three minutes.  Add the soy sauce, red chili sauce and vinegar and sauté for another two minutes.  Add the thyme, salt and crushed pepper corns.  Remove from heat, stir in basil and serve hot.

pic courtesy:http://andreawren.typepad.com/.a/6a00d8341c0e7053ef017ee99e6208970d-800wi

Recipe: Apple cup cakes

(It is easy to make and scrumptious to eat)

Ingredients:

1 cup whole wheat flour

1 cup flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

 1tsp cinnamon

½ cup unsalted butter, at room temperature

½ cup granulated sugar

½ cup dark brown sugar

1 large egg, lightly beaten

1 cup yogurt

2 large applies, peeled, cored, land coarsely chopped.

 Method:

Preheat the oven to 450 degree F.  Grease and dust muffin cups and set aside

Mix together the flours, baking powder, baking soda, salt and cinnamon, and set aside.

In a separate bowl add the cream, butter, the granulated sugar and ¼ cup of the brown sugar.   Beat until fluffy.  Add the egg and mix well.

Mix in the butter milk gently. Stir in the dry ingredients and fold in the apple chunks.

Divide he batter evenly among the prepared muffin cups, sprinkling the remaining ¼ cup brown sugar on top.  Bake for 10 minutes, turn the heat down to 400 degree F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffin for then turn them out onto a wire rack to cool completely.

 pic courtesy:http://www.thecupcakeblog.com/wp-content/uploads/2011/07/Red-Apple-Cupcakes-1024x683.jpg

Recipe: Fudgy Choco Bricks

(Here is an easy and quick recipe that doesn’t need backing and is tempting all the way)

Ingredients:

½ cup powdered sugar

100 g butter, melted

2 tbsp flour

¾ cup coco powder

400 g condensed milk

Walnuts, roughly chopped

Method:

1. Mix all the ingredients together in a pan and cook on a slow flame till the mixture starts to thicken and moves together

2. Stir in the walnuts and pour into a greased dish and smoothen the surface

3. Let it cool and it is ready to serve.

pic courtesy:http://www.lavenderandlovage.com/wp-content/uploads/2012/11/PA286613.jpg

Chilli Cheese Toast –Recipe

(It’s a delicious snack for afternoon tea)

Ingredients:

-One bread load

-One Cup grated cheese

-Two green chillies thinly sliced.

-One Large onion, finely chopped

-Finely chopped coriander leaves

-Salt to taste

-Black pepper powder

Preparation:-

- In a bowl, mix cheese, chilies, onion, coriander leaves, salt and black pepper together.

-Take a slice of bread and spread a little cheese mixture

-Bake in a preheated oven at 175 C till cheese melts and the bread it toasted, approx 5-6 minutes.

-You can use cheese of your choice.

-Serve with Tea or Coffee.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivln0i6V49OuUBf2vg4cqD6-8dG-LXRhOwUBa7pQrfiiMzpQB0BMM6JchzQ7A7mExI2k6krlM-pNPMYcgLhamta7p2qjEi7m7g642S7uQwPImMRrTkR4GneyMCrj851mWRELRm7nqwV_U/s1600/IMG_20110121_082954.jpg

Recipe: Pineapple sandwich.

A quick recipe to tantalize ones taste buds.
Ingredients (for two sandwiches)

6 bread slices

Butter

Pineapple jam

2 cubes processed

2 slices canned pineapple.

Method:

-Apply butter to all the bread slices followed by spreading pineapple jam to each of the slices.

-Now, Place two of the above prepared slices in two different plates, shred one processed cheese cube each on both the slices.  Now, place another slices on each of these cheese-layered bread slices.

-Place one pineapple slice to form next layer of this sandwich.  And cover it up with the third slice on each of the two sandwiches.

Finally, pierce a cherry topped toothpick in each of these sandwiches to bind it.

 pic courtesy:http://cdn.sheknows.com/articles/2013/03/hawaiin-grilled-cheese-main.jpg

Recipe: Chocolate citrus tart.

Try out an easy to make chocolate citrus tart recipe at home that makes for an ideal dessert after dinner.

Ingredients:

½ cup butter softened

½ cup sugar

2 cups all purpose flour

2 tbsp unsweetened cocoa

For the citrus filling:

2 cups granulated sugar

4 large eggs

½ cup orange juice

¼ cup lemon juice

Grated peel of 2 oranges

3 tbsp all purpose flour

1 tsp baking powder

For the Chocolate frosting:

½ cup heavy or whipped cream

200 gm semi-sweet chocolate

 Method:

-Line the bottom of a spring form pan of 9 inches diameter with grease proof or other non-stick paper and grease the sides of the pan.

-Using an electric mixer, cream the softened butter and sugar.  Add flour and cocoa powder, and finally the egg.  Put in the fridge for a few hours or more.

-Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

-Using your fingers, pat down half of the tart dough into the bottom of the spring form pan (not the sides); keep the rest frozen until next time.

-Bake at 350 degrees for about 7 minutes.

-For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.

-Add lemon juice, orange juice, grated orange peel, flour and baking powder and mix well.  Transfer to the spring form and bake at 250 deg F for about 30 to 40 minutes.  A wooden pick inserted in the center should come out clean.

-Using a knife, loosen carefully the cake from the sides of the spring form pan.  Let the tart cool to room temperature in the pan.

-For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth.  Let it cool until it thickens.

-Spread the chocolate frosting evenly on top and sides of the tart.

 pic courtesy:http://www.magickart.in/recipe-blog-india/wp-content/uploads/Chocolate-Citrus-Tarts.jpg

Lauki (bottle gourd) Ka Halwa

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 6

Ingredients:

6 cups grated bottle gourd (Lauki or Ghia)

1.5 cups milk

3 cups sugar

3/4 cup Desi ghee (clarified butter)

2 tbsp Raisins

2 tbs Magaz (Melon seeds)

Preparation:

-In a heavy bottom deep pan put the grated bottle gourd and milk to a boil.  Reduce the flame and cook till almost done. 

- Add the sugar and the ghee and cook further till he Ghee leaves the side of the pan

-During cooking continuous stirring is necessary to avoid burning.

-Add Cummins and Chirojee and mix well.

-Garnish with chopped cardamoms and serve hot or cold.

 pic courtesy;http://i.ytimg.com/vi/vTwrHTxxohQ/hqdefault.jpg

Recipe: Delicious Apple Pancakes

(It’s easy to prepare and delicious to eat)

Ingredients:

-½ cup plain flour

-1/2 cup corn flour

-3/4 cup milk

2 tbsp melted butter

Salt to taste

For the apple filing:

4 big apples, peeled and chopped into small cubes

2 tbsp butter

4 tbsp brown sugar

½ tbsp cinnamon powder

2 tbsp honey (optional)

Walnuts for garnish

Method:

For the pancakes – Mix flour, corn flour, milk, salt and ½ cup water making a batter.

 Drizzle a little butter in a non-stick pan and pour a small amount of batter (approximately 2 tbsp) in the pan.  Flip the pancake to the other side once golden-brown cooking both side. Prepare the rest the same way.

For the filling: Melt the butter in a pan and add apples, sugar and cinnamon powder. Cook till the apples are soft and well coated.

To serve: Spoon the apples filling on each pancake and drizzle some honey and walnuts on top. You can also serve with Vanilla ice-cream for some extra brownie points.

 pic courtesy:http://littlebittybakes.files.wordpress.com/2012/10/apple-cinnamon-pumpkin-pancakes-stack.jpg

Recipe: Mango Panna Cotta

Ingredients:

Cooking cream-400 ml

Milk -250 ml

Vanilla essence -5ml

Sugar – 6tbsp

Gelatin-1 strip

Cold water – 45 ml

For Mango Puree:

Ripe Mango, Sugar

Method of Preparation:

In a saucepan, gentle heat the cream, milk, vanilla and sugar until well dissolved.  Do not boil.  In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5minutes.  Add a bit of the hot cream mixture to the gelatin and stir to melt completely.  Stir in the remaining of the cream mixture and blend well.  Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours.  Meanwhile, prepare the Mango puree. Peel, pit and cut the mango into pieces.  In a food processor, puree the Mango with the sugar until it is smooth.  Set aside.  Once the Panna cottais set remove from the refrigerator and gently spoon a small hole in the centre.

 pic courtesy:https://c2.staticflickr.com/6/5099/5488323022_85fc9b9620_z.jpg