Hung curd – 250 gms
Cream – 200 ml
Condensed milk – 150 ml
Cardamom Powder – 1/4th tsp
Saffron – few strands
Fresh Mango puree – 100 gms
Assorted berries - ½ cup
Almon praline or tuille – 8 pcs.
Assorted chopped nuts - Garnish
Preheat the oven to 180 C.
Combine all the ingredients in a big bowl and whisk well.
Pour the mixture into small ramekins or oven proof dishes.
Pour some water on the baking tray to ensure even cooking. Place these dishes on the tray and bake it for 12-14 minutes at 180 C.
After that remove from the oven and let it cool. Then refrigerate it for a minimum of 2 hours.
Garnish it with berries, tuille and nuts and serve chilled!
(The recipe has been shared by Chef Saransh Goila)