I made a variation on my original idea for an event today – a Mishti Doi Panna Cotta Tart to be specific.
The stars must have been aligned, because it was FANTASTIC!
I had made two tart shells, but while filling them I decided to add more filling to a single shell and set the remainder as simple panna cotta because I didn’t think I could figure out a way to transport two tarts (good call, bec I mangled the top of of even one).
2.25 tsp of gelatin for 4c dairy – 3c of very thick (drained overnight) whole greek yogurt + 1c of whole milk. Set perfectly both in the bowl and on the tart. (If it was hotter out, I might bump the gelatin slightly). It was soft but held up, no detectable jelly texture, just a nice mouthfeel.
Big hit at the event, and the hostess kept the last few slices as well as the crustless panna cotta I set separately but we didn’t actually need – turns out her almost 90-yo mother loves Mishti Doi, which made me happier than anything else (and her mom specially came out to ask who made this and thank me, which made me teary).
Crust was made of Biscoff cookies and ghee, filling had both jaggery and caramel for the toasty flavor and color.
I’ll likely repeat this for another Diwali event, and while I was thinking I could skip the base next time, I do think it added something extra so I may bumble along again with my cookie crust disaster streak.
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