Hi Chefs!!
Panna Cotta is an Italian dessert wherein sweetened cream is thickened with gelatin. It is a simple and quick recipe with very few ingredients. It has a creamy jelly-like soft melt-in-the-mouth texture. In Italian Panna means cream and Cotta means cooked, hence the name panna cotta signifies a dessert with cooked cream. The cream may be flavored with strawberry, vanilla, coffee, chocolate, etc. The Gelatin is unflavoured, bloomed in cold water, and then cooked with cream. It is then set in molds and refrigerated and is usually served and enjoyed with fresh fruits.
Here…..I bring to you a Panna Cotta recipe with an Indian touch and taste.
‘Rose Thandai Paan (Beetal Leaf) Panna Cotta’, in this recipe I have used three Indian summer flavors. So, this becomes a perfect dessert to beat the summer and a perfect one for any special occasions too.
Gelatin is a non-vegetarian product, so for vegetarian people, Agar Agar is the solution. Agar Agar is a vegan product. You may use the same amount of Agar Agar as a substitute for Gelatin. However, Agar Agar is bloomed in hot water/milk.
Let us learn ……….
Follow the recipe till the last to get some pro tips…..
Ingredients:
For Paan (Beetal Leaf) Panna Cotta:
· Sweet Paan (Beetal Leaf) – 2 (ready)
· Paan (Beetal) Leaf – 1 piece
· Milk – 100 ml
· Full Fat Cream – 150 ml
· Sugar – 2 tbsp
· Gelatin Powder – 4 gm (Substitute: Same measurement of Agar Agar Powder)
· Chilled Water – 3 tbsp
· Green Liquid Color – 1-2 drops (optional)
How To make Paan (Beetal Leaf) Panna Cotta:
1. In a small bowl sprinkle the gelatin over cold water and let it sit for 5-7 minutes until it blooms completely.
2. Heat the milk and cream together.
3. Add sugar to it.
4. Stir continuously to dissolve the sugar and the Panna Cotta is warm enough.
5. Keep 4-5 tbsp of this mixture separately for later use.
6. Add the bloomed gelatin to the warm mixture.
7. Stir continuously until gelatin is completely dissolved and you attain a smooth silky texture.
8. In a grinder make a paste of readymade paan, paan leaf, and milk (use the milk which was kept aside).
9. Sieve this paan paste to remove any big particles.
10. Mix it with Panna Cotta.
11. Add the green food color and mix again.
12. Divide this mixture into small glasses.
13. Chill the paan Panna Cotta in the refrigerator for 3-4 hours.
Ingredients:
For Thandai Panna Cotta:
· Milk – 100 ml
· Full Fat Cream – 150 ml
· Sugar – 2 tbsp
· Thandai – 4 tbsp
· Gelatin Powder – 4 gm (Substitute: Same measurement of Agar Agar Powder)
· Chilled Water – 3 tbsp
How To Make Thandai Panna Cotta:
1. In a small bowl sprinkle the gelatin over cold water and let it sit for 5-7 minutes until it blooms completely.
2. Heat the milk and cream together.
3. Add sugar to it.
4. Stir continuously to dissolve the sugar and the Panna Cotta is warm enough.
5. Add the bloomed gelatin to the warm mixture.
6. Stir continuously until gelatin is completely dissolved and you attain a smooth silky texture.
7. Let this mixture come to room temperature.
8. Mix Thandai with Panna Cotta.
9. Divide this mixture and pour on already set paan Panna Cotta
10. Chill the Panna Cotta again in the refrigerator for 3-4 hours.
Ingredients:
For Rose Panna Cotta:
· Milk – 100 ml
· Full Fat Cream – 150 ml
· Sugar – 2 tbsp
· Roohafza (Rose sharbat) – 4 tbsp
· Gelatin Powder – 4 gm (Substitute: Same measurement of Agar Agar Powder)
· Chilled Water – 3 tbsp
How To make Rose Panna Cotta:
1. In a small bowl sprinkle the gelatin over cold water and let it sit for 5-7 minutes until it blooms completely.
2. Heat the milk and cream together.
3. Add sugar to it.
4. Stir continuously to dissolve the sugar and the Panna Cotta is warm enough.
5. Add the bloomed gelatin to the warm mixture.
6. Stir continuously until gelatin is completely dissolved and you attain a smooth silky texture.
7. Let this mixture come to room temperature.
8. Mix Roohafza (Rose sharbat) with Panna Cotta.
9. Divide this mixture and pour on already set 2 flavored Panna Cotta
10. Chill the Panna Cotta again in the refrigerator for 3-4 hours.
11. It is ready to be served.
Enjoy!!
Some Pro Tips:
1. You do not have to boil milk and cream mixture, however, it should be steaming hot.
2. Gelatin is always first bloomed in cold water and then added to warm Panna Cotta.
3. Gelatin is non-vegetarian so if you are a vegetarian use Agar Agar (plant Based Product).
4. Agar Agar is always bloomed in hot water/milk and then added to warm Panna Cotta.
5. Use transparent bowls/glass to showcase the beautiful colorful layers of Panna Cotta.
6. To get the slanting Panna Cotta place the glasses in the muffin tray in a tilted position.
7. If the glasses slip then place tissue paper in the base.
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