Mango and saffron-cardamom parfait

Summer is here and so are mangoes! Alphonsos are one of my favorites. Although typically eaten fresh, there are some sweet treats that can be made with these. Here is one of them.

             This really is a panna cotta parfait. Panna cotta is a italian dessert made with cream,sugar and set with gelatin. This one is made with agar-agar powder(a vegetarian gelatin) , mango and saffron-cardamom.It is very easy to make but requires little bit of patience to layer the 2 mixtures.

Ingredients:
Mango layer :
1/2 cup milk (2% is fine, use cream if you like)
1/2 cup mango pulp
1 tb spoon sugar
1 tea spoon agar agar powder soaked in a tablespoon of hot water

Saffron-cardamom layer:
1 cup milk
1 tb spoon sugar
1 tea spoon agar agar powder soaked in a tablespoon of hot water
pinch of saffron strands
1 tea spoon cardamom powder
4-5 chopped almonds.

Method:
To make the mango panna cotta, add the milk and the sugar in a pan and bring the mixture to simmer on a medium high heat. Mixture should not boil. Once it comes to simmer, turn the heat to low and add mango pulp stirring continuously. Warm the agar agar mixture if it is at room temperature and add warm agar agar mixture to the milk and mango mixture and cook for a minute stirring occasionally. Switch off the heat and let the mixture cool down slightly. Pour half the mixture into a ramekin and refrigerate for 15 minutes. The mixture will set.
     In the meantime, prepare the saffron-cardamom mixture by simmering the milk and sugar. Add the cardamom powder and saffron,chopped almonds and agar agar and cook for a minute stirring occasionally. Let the mixture cool slightly. Remove the ramekin from the fridge and pour half of the saffron-cardamom mixture over the set mango layer.and let this set for another 15 minutes in the fridge.Repeat the process for 1 more time. Chill the parfait for 3-4 hours.
     To remove the parfait from the ramekin, run the knife along the sides of the ramekin and flip the ramekin onto a plate. Serve immediately.
 
Notes:
While layering, once you pour half the mixture into a ramekin, remaining half can be stored at room temperature until you are ready to form the second layer. If the yet-to-be-layered mixture sets , warm it on a low heat to melt and then pour to layer.