Strawberry Panna Cotta
Now I promised here that my freshly-bought strawberries from New Market will merit a new blog post altogether. And trust me, I now find that it'll call for more than one strawberry special posts.
The first 1/3rd of those deep, dark red berries were gulped down with cream even before I realised that I should make the most of them in desserts while they last. My inspiration in this particular dessert was this. I had never made panna cotta before, neither had I ever cooked with gelatin. I made modifications in this recipe...made a fresh strawberry coulis instead of using strawberry jam, and altered the proportions of cream and milk. Your panna cotta will be bright pink in colour in case you use jam/crush. Mine was a bit paler pink because of the use of fresh strawberries. You can actually use both for a bit of colour as well as bite. It will take you barely 15 minutes to do the prep/cooking and the fridge will take care of the rest. I made this dish at 1.30 at night! So you know how hassle-free it actually was!
Serves: 3
Ingredients:
Cream: 1 1/2 cups
Milk: 1 cup
Sugar: 3/4 cup
Fresh strawberries, hulled and chopped: 20-25
Strawberry jam/ crush (optional): 3 tbsp
Gelatin: 1 tbsp (dissolved in 4 tbsp hot water)
Method:
1. Put the strawberries in a pan and saute them lightly to release the juice and make a thick crunchy puree. Add 2 tbsp sugar and a sprinkle of water and saute for some more time till its blood red.
2. Meanwhile in a thick-bottomed saucepan add the cream and milk and remaining sugar and bring to boil. Keep boiling for 2-3 minutes to thicken the consistency.
3. Once dissolved, add the gelatin into the cream mixture. Stir and take off from the heat.
4. Now fold in the strawberry puree and pour equally into 3 ramekins or bowls.
5. Put these bowls in the deep fridge for 2 hours. Then take them out and let them chill in the refrigerator for 6-8 hours, preferably overnight.
6. Once set, unmould the panna cotta from the bowls, garnish with fresh strawberries and crush and dig into some luscious pink goodness! :)
The first 1/3rd of those deep, dark red berries were gulped down with cream even before I realised that I should make the most of them in desserts while they last. My inspiration in this particular dessert was this. I had never made panna cotta before, neither had I ever cooked with gelatin. I made modifications in this recipe...made a fresh strawberry coulis instead of using strawberry jam, and altered the proportions of cream and milk. Your panna cotta will be bright pink in colour in case you use jam/crush. Mine was a bit paler pink because of the use of fresh strawberries. You can actually use both for a bit of colour as well as bite. It will take you barely 15 minutes to do the prep/cooking and the fridge will take care of the rest. I made this dish at 1.30 at night! So you know how hassle-free it actually was!
Serves: 3
Ingredients:
Cream: 1 1/2 cups
Milk: 1 cup
Sugar: 3/4 cup
Fresh strawberries, hulled and chopped: 20-25
Strawberry jam/ crush (optional): 3 tbsp
Gelatin: 1 tbsp (dissolved in 4 tbsp hot water)
Method:
1. Put the strawberries in a pan and saute them lightly to release the juice and make a thick crunchy puree. Add 2 tbsp sugar and a sprinkle of water and saute for some more time till its blood red.
2. Meanwhile in a thick-bottomed saucepan add the cream and milk and remaining sugar and bring to boil. Keep boiling for 2-3 minutes to thicken the consistency.
3. Once dissolved, add the gelatin into the cream mixture. Stir and take off from the heat.
4. Now fold in the strawberry puree and pour equally into 3 ramekins or bowls.
5. Put these bowls in the deep fridge for 2 hours. Then take them out and let them chill in the refrigerator for 6-8 hours, preferably overnight.
6. Once set, unmould the panna cotta from the bowls, garnish with fresh strawberries and crush and dig into some luscious pink goodness! :)
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