Recipes

Panna Cotta

I first had Panna Cotta when I was studying in Chennai. There was this cute little then-new restaurant called Tuscana which served the best Italian food in the city. After classes, we would go there just to eat their desserts- Panna Cotta and Tiramisu. The Panna Cotta there was really really creamy and had just enough gelatine for it to hold shape and wobble. Not once did I eat a bad Panna Cotta from there. Or any other dish for that matter.

Ever since I saw Panna Cotta on Masterchef, I’ve been making them. I love making Panna Cotta for the simple reason that it is extremely easy to make and is hands down one of the tastiest desserts. It’s my happy dessert. That said, Panna Cotta is very rich and creamy. So my version of this dessert always has 3 main components- the Panna Cotta itself, some sort of syrup, most often, something citrusy and a crunchy element of some kind. The main reason I chose syrup with a sour tone is that the Panna Cotta is rich and sweet and it desperately needs some citrusy punch. Of Course, syrups like chocolate and caramel go wonderfully, but my ideal Panna Cotta will have citrus and crunch.

For the Panna Cotta, Bloom the gelatine by mixing the gelatine with the cold water. Set aside for 10 minutes.

In a saucepan, heat milk, vanilla, sugar, and cream.

Once it comes to a boil, mix it with the gelatine mixture. Pour into moulds and refrigerate for 6-8 hours or till set.

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The second element is the macerated strawberries which are just fresh strawberries and sugar with a bit of lemon juice. Leave it in the refrigerator for a couple of hours till the water from the strawberries come out and mix with the sugar to form a thin syrup.

For the almond praline, Click here.

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Recipe:
Makes- 6

Panna Cotta-
Gelatine- 2 Teaspoons
Ice Cold Water- 1/4 Cup
Heavy Cream (Fresh Cream)- 1 Cup
Milk- 3/4 Cup
Sugar- 5 Tablespoon
Vanilla Extract- 1 1/2 teaspoons

Strawberry topping-
Fresh Strawberries- 1 Cup
Sugar- 3 Teaspoons (Or more depending on sweetness of strawberries)
Lemon Juice- 1 Teaspoon

Almond Praline crumbs– 1 batch

For the Panna Cotta, Bloom the gelatine by mixing the gelatine with the cold water. Set aside for 10 minutes. In a saucepan, heat milk, vanilla, sugar, and cream. Once it comes to a boil, mix it with the gelatine mixture. Pour into moulds and refrigerate for 6-8 hours or till set.

For the strawberry topping, mix together the strawberries, lemon and sugar in a bowl. Leave it in the refrigerator for a couple of hours till the water from the strawberries come out and mix with the sugar to form a thin syrup.

To serve, Unmould the Panna Cotta, run a knife through the edge of the Panna Cotta mould and dip the bottom of the cold mould in hot water for a few seconds and then unmould it. Top it off with the syrup and the crumbs.

  • Some alternatives for milk include coconut milk, chocolate milk and almond milk.
  • Some alternatives for the strawberry toppings are lemon curd, other fresh berries, mango, chocolate syrup, Nutella, salted caramel sauce.
  • Some alternatives for the crumble include biscuit crumbs, plain toasted nuts, cookie crumbs.

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