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Panna Cotta

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Panna Cotta

Features:
  • Sweet
Cuisine:
  • Medium

Directions

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Ingredients

  • 400 gm full fat milk
  • 500 gm full fat cream
  • 3/4 cup sugar or as per your taste
  • 1 tsp Vanilla Extract/essence or 1 vanilla pod split lengthwise
  • 15 gms chinagrass or 3 tbsp plain, unflavoured gelatin powder

Method

  1. Lightly oil 6 ramekins or molds.
  2. Dissolve gelatin in  4 tbsp water and then keep aside.
  3. Add the Milk, cream and Sugar into a saucepan, and heat while stirring, until the mixture comes to boil.
  4. Turn off the heat and mix dissolved gelatin, Vanilla extract/essence in the milk mixture.
  5. Keep the saucepan in a wide vessel filled with cold water (making sure the top of the saucepan remains above the surface of the water), and whisk until the mixture is lukewarm.
  6. Check the milk mixture, there should be no undissolved sugar or gelatin.
  7. Divide the mixture between panna cotta molds/ramekins and leave it to chill for at least 5-6 hours or preferably overnight in the refrigerator.
  8. About 10 minutes before serving, run a knife around the inside of  the ramekin/molds.
  9. Tap the ramekin/molds lightly on the top to unmold the panna cotta.
  10. If Panna cotta does not unmold then Dip the ramekin in a bowl of hot water for 5 seconds, and then carefully invert onto a serving plate.
  11. Serve with berry coulis if desired.

Method with Chinagrass

  1. Powder the china grass sheets into a blender and soak it in 1 and 1/2 cup (375ml) cold water for half an hour.
  2. Boil the china grass mixture on low flame.
  3. Stirring it continuously until the china grass melts into the water.
  4. In a heavy bottomed pot add milk and cream together and bring the mixture to a boil.
  5. Add sugar, Vanilla extract to the mixture and mix well until the sugar dissolves and the mixture comes to a boil.
  6. Add the melted china grass mixture over a strainer(Chalni) into the vanilla-milk mixture simmer for 5 minutes.
  7. Remove the milk mixture from heat.
  8. Keep the milk saucepan in a wide vessel filled with cold water (making sure the top of the saucepan remains above the surface of the water), and whisk until the mixture is lukewarm.
  9. Divide the mixture between panna cotta molds/ramekins and leave it to chill for at least 5-6 hours or preferably overnight in the refrigerator.
  10. About 10 minutes before serving, run a knife around the inside of the ramekin/molds.
  11. Tap the ramekin/molds lightly on the top to unmold the panna cotta.
  12. If Panna cotta does not unmold then Dip the ramekin in a bowl of hot water for 5 seconds, and then carefully invert onto a serving plate.
  13. Serve with berry coulis if desired.

Method for Berry coulis

  1. 1 cup Berries (any strawberry/raspberry/blueberry/blackberry)
    1/2 cup sugar
    1 tsp lemon juice
  2. In a saucepan, combine the berries, sugar, and lemon juice.
  3. Bring to a boil over medium heat. Transfer to a blender.
  4. Blend until smooth, strain, and set aside.
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