Rose Vermicelli Custard Coconut Pannacotta

Ingredients

For the Rose Vermicelli Custard:

• Milk – 500 ml
• TATA Sampann Vermicelli – ½ cup
• Custard powder – 2 tbsp
• Sugar – 5–6 tbsp
• Rose syrup or essence – 2–3 tsp syrup or ½ tsp essence
• TATA Sampann Dry fruits & Nut Mix – ¼ cup
• Water or cold milk – 3–4 tbsp
• Ghee (optional) – 1 tsp

For the Coconut Pannacotta:

• Coconut milk – 200 ml
• Gelatin powder – 3 g
• Sugar – 1–2 tbsp
• Cream (optional) – splash
• Salt – pinch

For Garnish (optional):

• Rose petals, extra nuts, or fruit coulis as desired

Method

1. Make the Rose Vermicelli Custard

1. Dissolve custard powder in water or cold milk; mix well to avoid lumps.
2. In a saucepan, bring milk to a gentle boil.
3. If using, heat ghee in a separate pan and lightly roast vermicelli until golden and aromatic.
4. Add roasted vermicelli to the boiling milk and cook until soft.
5. Slowly stir in the dissolved custard mixture while whisking continuously to prevent lumps.
6. Add sugar and rose syrup or essence; simmer until the mixture thickens slightly.
7. Stir in chopped dry fruits.
8. Remove from heat and allow to cool to room temperature. Refrigerate for at least 1–2 hours until chilled.

2. Prepare the Coconut Pannacotta

1. Sprinkle gelatin powder over cold water in a small bowl; let bloom for 5 minutes.
2. In another saucepan, gently warm coconut milk with sugar, cream if using, and salt. Do not let it boil.
3. Remove from heat; add bloomed gelatin and stir until fully dissolved.
4. Pour the mixture into individual ramekins or serving glasses.
5. Cool to room temperature, then refrigerate for 4–6 hours or until set.

3. Assemble & Serve

1. Once both elements are chilled and set, layer rose vermicelli custard over coconut pannacotta in serving glasses or serve side-by-side as desired.
2. Garnish with rose petals, extra dry fruits, or fruit coulis.
3. Serve chilled.

• Prepared By- Chef Deepak.