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

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say
6 comments
Read more

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

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi
6 comments
Read more