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1
Rub the base and walls of the individual serving cups with unsalted butter.
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2
In a pan boil 2 cups of milk till its scalding hot & rises. Add the lime juice and immediately remove from stove. Stir well and set aside.
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3
After 5 minutes strain out the milk solids, squeezing out the whey completely.
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4
Transfer solids into a mixing bowl, add cardamom powder and rub between the fingers till the consistency resembles that of bread crumbs. Set aside.
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5
Combine 1/2 cup condensed milk and the remaining 1/4 cup of fresh milk well to make into a smooth creamy consistency. Add the milk solids and combine till mixed evenly. Set aside.
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6
In a pan heat the water and add the agar flakes. Bring to a boil, ensuring that the agar flakes have completely dissolved.
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7
Combine the agar and the condensed milk mixture stirring well to ensure even, complete mixing.
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8
Distribute evenly into the individual cups, cover, and place in refrigerator to set. (~ 1 hr)
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9
To serve, simply remove cover, garnish with the candied orange peel & pistachios and serve.
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10
Alternatively, insert a thin blade knife between the pannacotta and the cup to dislodge, Invert onto a plate (jiggling the cup to ensure a clean transfer). Garnish with slivered Pistachios & candied orange peel ( or freestyle caramelized sugar threads!)
