Skip to main content

Vanilla Panna Cotta with Strawberry Coulis

Oooh!! PANNA COTTA...This name gives you the feeling that it is the most intricate, sophisticated and  "Oh boy, we can't cook those at home" type of a dessert. Well, atleast that's what I thought until I tried to make it at home. Panna Cotta or "The cooked cream" in Italian is one of the easiest desserts one can make anytime at home. Less time, Less ingredients, Less hassle, No oven (That's a relief), No Egg, Voila....a great looking rich restaurant dish is cooked up!!



 Panna Cotta, originally from Italy, is a jelly like, rich, wobbly custard made up of cooked cream, vanilla and sugar with a little gelatine to thicken it up. Along with it, I have made a Strawberry coulis to top it off. The silky smoothness of the cream with the tanginess of the berry sauce will make your palate go all wohoooo about it. Make this when your guests come home and earn some brownie points, I say!! ;P

 Ingredients:

  • 500 ml double cream
  • 5 tbsp sugar
  • 1 vanilla pod
  • 4 sheets of clear gelatine
  • 15-20 fresh strawberries
  • 3 tbsp icing sugar
Method:

  1.  Cut the vanilla pod length ways and scrape out the seeds. Pour the cream into a saucepan, add the vanilla pod and seeds and bring to a boil over a medium heat. 
  2. Stir in the sugar an simmer away for 15 minutes. 
  3. Meanwhile, soak the gelatine in cold water for about 10 minutes, then drain or press the liquid from the gelatine.  
  4. Pour the hot cream through a sieve into a bowl, then dissolve the gelatine in it. 
  5. Take out your souffle dishes or ramekins and fill with the cream. Chill for about 6-8 hours in the refrigerator. 
  6. For the coulis, The strawberries need to be washed first. Cook the straberries in a saucepan along with the icing sugar until pulpy thick.
  7. While hot, press the berries through a sieve into a bowl and allow it to cool.
  8. At the time you serve, turn out the souffle dishes onto the serving dish. Just release the panna cotta from the sides of the dish with a help of a knife before inverting it. It will wobble and slide off easily.
  9. Top with the strawberry coulis and relish. 
Labels:

Comments

  1. Torviewtoronto17 March 2013 at 23:30

    deliciously done dessert looks wonderful

    ReplyDelete
  2. Prathima Rao18 March 2013 at 05:11

    Luscious dessert...Perfect with strawberry accompaniment!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  3. Priya Suresh18 March 2013 at 06:09

    Elegant and very tempting pannacotta,beautiful presentation.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

Lemon Hummus and Baba ghanoush

Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food  is just brilliant.   Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot.  I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making  pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of ro
Post a Comment
Read more

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butter (room tempe
Post a Comment
Read more