Rasamarula
Indulge in the tropical decadence of Rasamarula, a dessert that combines silky smooth panna cotta with a luscious tropical fruit compote. This delightful treat begins with a creamy base made from heavy cream, whole milk, and a hint of vanilla, perfectly set with gelatin for a flawless, custard-like texture. Topping it off is a vibrant mix of mango, pineapple, and kiwi gently simmered in orange juice and sweetened with just a touch of honey, thickened to create a luxurious compote. Beautifully presented in individual servings and garnished with fresh mint leaves, Rasamarula is the perfect fusion of rich creaminess and juicy, tropical brightness. Ideal for summer gatherings or elegant dinner parties, this easy-to-make recipe is a show-stopping dessert that will transport your taste buds straight to paradise.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Sugar
- 1 teaspoon Vanilla extract
- 2.5 teaspoons Unflavored gelatin
- 3 tablespoons Water (for blooming gelatin)
- 2 cups Mixed tropical fruits (mango, pineapple, kiwi, etc.) - diced
- 0.5 cup Orange juice
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
- 5 leaves Mint leaves (optional for garnish)
Instructions
Place the 2.5 teaspoons of unflavored gelatin in a small bowl. Add 3 tablespoons of water and let it bloom for 5 minutes.
In a saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat until the sugar dissolves completely, but do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is fully dissolved.
Pour the mixture into 4 individual serving glasses or molds. Allow to cool slightly before covering and transferring to the refrigerator to set for at least 4 hours or overnight.
While the panna cotta sets, prepare the tropical fruit compote. In a saucepan, combine the diced tropical fruits, orange juice, and honey. Cook over medium heat for 5 minutes, stirring occasionally.
In a small bowl, whisk the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the fruit mixture and cook for another 2-3 minutes, or until the compote thickens slightly.
Remove the compote from heat and let it cool completely. Once cooled, refrigerate until ready to use.
When ready to serve, spoon the chilled tropical fruit compote over the set panna cotta.
Garnish with fresh mint leaves if desired and serve immediately.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 213.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 384 mg | 30% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
