1 cup gingersnap cookies, crumbled
6 tablespoons unsalted butter, melted
Mango Shrikhand Panna Cotta Filling:
1/2 cup mango puree
1 cup full fat plain yogurt
1 1/3 teaspoons gelatin
1 cup whole milk, room temperature
1/3 cup granulated sugar
1/4 teaspoon saffron
1/2 teaspoons ground cardamom
Pinch of nutmeg
Fresh mango pieces
20 pistachios, very finely chopped
Crushed edible dried or fresh rose petals
Edible gold leaf
To make the gingersnap crust:
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 350º.
Empty the contents onto a 9 inch 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.
To make the Mango Shrikhand Panna Cotta Filling
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 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.