Spice At Home
Anyone who has travelled to India in the summer will be familiar with the lassi stalls that pop up all over small towns and cities serving these cooling smoothie-style drinks. I love using the inspiration of lassi as the basis for a simple dessert which is great both for summer afternoons and for entertaining big numbers.
Soak the gelatine leaves in 100ml of cold water to soft en them.
In a mixing bowl whisk the yoghurt, milk, sugar, salt and cardamom powder until it turns frothy.
Melt the gelatine in 100ml warm water, then add to the yoghurt mixture. Mix well and pour into individual moulds or serving bowls. Chill in the fridge for a couple of hours, or even overnight if you have the time.
Mix the diced mango (or seasonal fruits) with chaat masala (if using), and set aside for 15 minutes to make a fruit chat. Serve the panna cottas with a mango chat garnish or with any seasonal fruit salad.