Magical tear drop Rasmalai panacotta

I am big fan of How to cook series on YouTube. Long back I have seen Chef Pastry Mike from New Zealand. Showcasing his signature dish Called Magical teardrop panacotta.

Since that day i always wanted to try this technique but there were so many hurdles.. like I don’t own a blowtorch or i don’t have huge freezer to hang the water filled ballon and many other excuses. So it got delayed and finally was out of my mind.

But God knows best, I got an opportunity to participate in this competition on fb, where the marks were on presentation of dessert. So I thought it is the right opportunity to try it.

With multiple failures, i did not give up and finally at my third attempt i managed it.

It is not as pretty as the original but was super happy with the results. I had my twist to the dessert by using Indian dessert Ras malai to make panacotta.

Quick Ras malai recipe:

Milk powder 1 cup

Baking Powder 1/2 tsp

Oil 1 tsp

Egg 1

Ingredients For rabdi milk:

Milk 1 ltr/ 4 cups

Sugar 8 โ€“ 10 tbsp ( adjust to ur taste)

Saffron Few strands

1/2 tsp sauf ( fennel) powder

Almonds & Pistachios 2 tbsp, chopped

Elachi Powder 1/2 tsp


Pour the milk with saffron, sauf powder, sugar and illaichi powder and keep in heat.

Mix together the ingredients for dumpling into a soft dough using only your fingers and form into small and slightly flattened balls ( make them small coz they become double the size when cooked).

By this time the milk will be boiling, add the malai balls.

When they start to swell up lower the heat and cook for few minutes.

Remove from heat and Garnish with pista.

Ras malai Panacotta


375 ml rasmalai rabdi

3 ras malai

1/4 tsp rose water

15 gms powdered gelatin

20 ml cold water

2-3 dry roses petals


Sprinkle the gelatine over the cold water in a bowl and let stand 5 to 10 minutes.

Where bloomed microwave it for a minute until gelatin is all dissolved.

Pour gelatin mixture in ras malai rabdi and mix well. Break ras malai in small pieces and add to the rabdi and gelatin mix and stir.

Pour in serving glass, sprinkle rose petals and keep in fridge to set for at 4-6 hours.

Nut praline disc


1/2 cup sugar

2 tbsp water

2 tbsp flaked Almond and Pistachio


Heat heavy bottom pan put sugar and water and stir until sugar is dissolved.

Let sugar caramelize over medium heat, occasionally swirl it and brush the side of pan with cold water to avoid crystallization.

When the caramel reach amber color add the nuts and pour the it over parchment paper.

After few minutes carefully break the praline into shards.


Chop some more ras malai and place a spoonful over the panacotta to add colour you add micro mint leaves or edible flowers.

Top the glass with shards praline.

Gently place the glass in the ice teardrop. Put crushed ice around it and decorate it with flowers.

I will add the link of chef Mike instagram page where he explains how to make the teardrop as who better can explain the the master himself ๐Ÿ˜€

Magical teardrop

It was so much fun doing it, twice my freezer was full of water as ballon explode inside while i was trying to check but it was totally worth it.


47 thoughts on “Magical tear drop Rasmalai panacotta

  1. Rasmalai pannacota itself sounds so creative and amazing – and then the gorgeous presentation – it’s totally fascinating!


  2. Afroz, what an ultimate treat this is from the delectable panacotta to the gorgeous presentation! Simply fabulous!


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