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.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Place the 2.5 teaspoons of unflavored gelatin in a small bowl. Add 3 tablespoons of water and let it bloom for 5 minutes.

Step 2

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.

Step 3

Remove the saucepan from the heat and stir in the vanilla extract.

Step 4

Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is fully dissolved.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the compote from heat and let it cool completely. Once cooled, refrigerate until ready to use.

Step 9

When ready to serve, spoon the chilled tropical fruit compote over the set panna cotta.

Step 10

Garnish with fresh mint leaves if desired and serve immediately.

Nutrition Facts

Serving size	1540 grams (1540.0g)

Amount per serving	% Daily Value*
Calories	2668

Total Fat 170.20g	218%
Saturated Fat 100.90g	505%
Polyunsaturated Fat 0.30g
Cholesterol 509mg	170%
Sodium 285mg	12%
Total Carbohydrate 230.50g	84%
Dietary Fiber 10.00g	36%
Total Sugars 213.30g
Protein 18.90g	38%

Vitamin D 107IU	537%
Calcium 384mg	30%
Iron 2mg	8%
Potassium 1428mg	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.

Source of Calories

Fat: 60.6%

Protein: 3.0%

Carbs: 36.5%