MANGO SHRIKHAND PANNA COTTA TART

Steps:

• In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
• Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
• Preheat the oven to 350ºF (175°C).
• Empty the contents onto a 9-​inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
• Keep it in the fridge for 15 minutes.
• Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
• In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
• Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
• In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
• Add the gelatin-​milk mixture into the warm milk mixture and stir to combine.
• Add this mixture to the mango-​yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
• The panna cotta will take 4 hours and up to overnight to set and cool.
• Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.