By anusha 7 Comments
I ve always fancied dishes with fancy names. And i ve eaten more than one dish that s not as fancy as it sounds. Ever happened to you? Panna cotta however is different. The truth is i dint eat it until i made it. And when i made it, i knew i had found my ultimate soul dessert. I ve fancied making panna cotta. In fact i ve fantasised so much about panna cotta that i have dreamt about it in a zillion flavors. Reminds me of Bertie s every flavor in Harry Potter series. No hold on! i dint dream of ash flavors or bogey flavors. Dreamt of all the nice ones- pears, jasmine, lemons and oranges. I remember only so many.
Coming back to the panna cotta, mine dint set so well the first time i made it. I guess it was gloomy gelatin day or something like that. The thing wouldn’t budge. Oh i m sorry, wouldn’t set. No matter what. And from then on, as much as i ve fancied making my perfectly luscious panna cotta, i ve also dreaded. Dreaded the impending disaster if the gelatin doesnt cheer up that day, that fateful day.
And then the panna cotta happened in ourGourmet Group. We all voted for panna cotta and thats just the kind of inspiration that i needed. I should probably use a stronger word than inspiration. Anyways!! i m proud of myself. I made my panna cotta and got it right too!!! Yipee!! Want to see? Come along.
Recipe For Cardamom Panna Cotta With Peach And Mango Gelee
( An italian no bake dessert with cream and milk.)
Prep Time: 30 mins
Cook Time: 10 mins
Setting Time: 4 hours
Source: Loosely adapted fromhere
Makes 2 small jars
Ingredients
For The Cardamom Panna Cotta:
Cream 200 ml ( You can use pretty much any cream. I used Amul.)
Full fat milk 200 ml
Sugar 1/3 cup
Vanilla 1/2 tsp
Green cardamom pods 2
Gelatin 2 tsp or Agar Agar powder 2.5 tsp
Cold water 2 tbsp
For The Peach Gelee:
Canned peach halves 2 drained
Gelatin 1/4 tsp
Sugar 1 tbsp
For The Mango Gelee:
Mango puree 1/2 c
Sugar 2 tbsp
Cardamom powder a pinch
Gelatin 1/4 tsp
Directions
Lets make the panna cotta first, shall we? Well, you see you first got to set your panna cotta and then make your gelee and pour for assembly. So, panna cotta, here we come.
In a small bowl, place the gelatin and pour the water over it. Let rest for about 20 mins. The gelatin will turn into jelly like mixture.
Scrape the cardamom pod and powder the caviar ( that s the seeds). Add this to the milk and mix.
In a pan, combine cream and milk and bring to a rolling boil, stirring in between. Do this on a medium flame.
Once it starts boiling over, add the vanilla and sugar and milk again.
Once done, take about 2 tbsp of this mixture and add to the gelatin and mix well. When i say, i mean really well.
Add this immediately to the hot milk mixture and combine well using a balloon whisk.
Let it cool down a bit. In the meanwhile, grease the dishes in which you want to serve the panna cotta with a little oil. I used small glass jars, one for mango gelee and one for the peach, to serve mine and as i dint plan to unmould, i just used them as it is.
Once it cools down bit, pour the mixture into your dishes about 2/3 full.
Let it set in the fridge for about 2 hours.
Towards the end of 2 hours, get started on your gelee. But before you begin, make sure the panna cotta is firm to touch on the surface. Or set a little further.
For the peach gelee, blend the peach halves with sugar to a smooth puree in a blender.
Add the gelatin to this and mix well. Take out your panna cotta dishes from the fridge.
Pour this mixture into one jar until almost full. Make sure you leave some space on the top. Return the jar to the fridge and be happy.
Now, combine the cardamom powder, mango puree and sugar until well incorporated.
Add the gelatin to this and mix well.
Take the other jar out of the fridge and pour in until almost full just like how you did with peach gelee.
Return to the fridge to set for 2 hours more or until you serve.
Top with fresh fruits before you serve.
Serve cold.
UsGourmetsare making panna cotta for the month of May. Check out all our evilly luscious panna cottas below! Interested to join us? Shoot me an email at anusapraj@gmail.com.
