MANGO PANACOTTA

Ingredients - Double cream 1 litre, mango pulp 100 ml, fresh mango 200 grms, gelatin 12 grms.
Sugar according to your taste 1/2 cup approx.

Method

Boil half the cream with sugar. Add gelatin, and allow to cool. Whip rest of cream, and add to the boiled cream add the mango pulp. Freeze in mould for 4 hours. Remove from freezer and place fresh mango pieces around the frozen dessert.

CARAMEL CUSTARD PUDDING

Ingredients - 3/4 cup sugar, 1-3/4 cup water, 2 cups milk, 3 eggs, 2 drops of vanilla essence.

Tto make caramel: In a small saucepan combine 1/4 cup sugar and 6 tablespoons water. Place on low flame till sugar dissolves then turn up heat and allow syrup to brown slightly. The syrup should be evenly spread on the bottom of sauce pan. Remove from heat and allow to cool.

Boil milk and allow to cool slightly. In a bowl beat eggs lightly to mix yolks and whites. Add vanilla and remaining sugar. Stir gradually add milk stirring constantly. Now pour the mixture into a mould cover tightly with aluminium foil. Bake in an oven for 25- 30 mins. Or pressure cook. Bring to full pressure on high heat. Then reduce heat and cook for 10 mins on low heat.
Remove from pressure cooker or oven and allow to cool at room temperatue. Then refrigerate
Serve chilled after meals.