Tata Sampann Summer Dessert Recipe Ideas
A fusion dessert combining aromatic rose custard vermicelli with silky coconut pannacotta, garnished with mixed dry fruits and floral notes.
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
-
Dissolve custard powder in water or cold milk; mix well to avoid lumps.
-
In a saucepan, bring milk to a gentle boil.
-
If using, heat ghee in a separate pan and lightly roast vermicelli until golden and aromatic.
-
Add roasted vermicelli to the boiling milk and cook until soft.
-
Slowly stir in the dissolved custard mixture while whisking continuously to prevent lumps.
-
Add sugar and rose syrup or essence; simmer until the mixture thickens slightly.
-
Stir in chopped dry fruits.
-
Remove from heat and allow to cool to room temperature. Refrigerate for at least 1–2 hours until chilled.
2. Prepare the Coconut Pannacotta
-
Sprinkle gelatin powder over cold water in a small bowl; let bloom for 5 minutes.
-
In another saucepan, gently warm coconut milk with sugar, cream if using, and salt. Do not let it boil.
-
Remove from heat; add bloomed gelatin and stir until fully dissolved.
-
Pour the mixture into individual ramekins or serving glasses.
-
Cool to room temperature, then refrigerate for 4–6 hours or until set.
3. Assemble & Serve
-
Once both elements are chilled and set, layer rose vermicelli custard over coconut pannacotta in serving glasses or serve side-by-side as desired.
-
Garnish with rose petals, extra dry fruits, or fruit coulis.
-
Serve chilled.