A fusion dessert combining aromatic rose custard vermicelli with silky coconut pannacotta, garnished with mixed dry fruits and floral notes.
Ingredients
For the Rose Vermicelli Custard:
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Milk – 500 ml
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TATA Sampann Vermicelli – ½ cup
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Custard powder – 2 tbsp
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Sugar – 5–6 tbsp
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Rose syrup or essence – 2–3 tsp syrup or ½ tsp essence
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TATA Sampann Dry fruits & Nut Mix – ¼ cup
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Water or cold milk – 3–4 tbsp
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Ghee (optional) – 1 tsp
For the Coconut Pannacotta:
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Coconut milk – 200 ml
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Gelatin powder – 3 g
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Sugar – 1–2 tbsp
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Cream (optional) – splash
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Salt – pinch
For Garnish (optional):
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Rose petals, extra nuts, or fruit coulis as desired
Method
1. Make the Rose Vermicelli Custard
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Dissolve custard powder in water or cold milk; mix well to avoid lumps.
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In a saucepan, bring milk to a gentle boil.
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If using, heat ghee in a separate pan and lightly roast vermicelli until golden and aromatic.
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Add roasted vermicelli to the boiling milk and cook until soft.
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Slowly stir in the dissolved custard mixture while whisking continuously to prevent lumps.
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Add sugar and rose syrup or essence; simmer until the mixture thickens slightly.
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Stir in chopped dry fruits.
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Remove from heat and allow to cool to room temperature. Refrigerate for at least 1–2 hours until chilled.
2. Prepare the Coconut Pannacotta
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Sprinkle gelatin powder over cold water in a small bowl; let bloom for 5 minutes.
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In another saucepan, gently warm coconut milk with sugar, cream if using, and salt. Do not let it boil.
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Remove from heat; add bloomed gelatin and stir until fully dissolved.
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Pour the mixture into individual ramekins or serving glasses.
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Cool to room temperature, then refrigerate for 4–6 hours or until set.
3. Assemble & Serve
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Once both elements are chilled and set, layer rose vermicelli custard over coconut pannacotta in serving glasses or serve side-by-side as desired.
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Garnish with rose petals, extra dry fruits, or fruit coulis.
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Serve chilled.
