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Tuesday, December 18, 2018

Cityblog Feature: Amita Nene's Yummy Expressions : Layered Panna Cotta

Amita Nene's Yummy Expressions

Layered Panna Cotta with Mango and Coconut Cream…..

It was my dad’s 71st birthday last week. A very active person, he continues with his career, fitness regime and social life as actively. Even on his birthday, he was going to be out in the first half doing client visits, and major part of the second half in a social event. So my sister’s family n mine were left with only the fag end of the day to plan a celebration.  So we decided to assemble late in the evening at my place as kids wanted to plan some surprise for Grand-dad with candles and stuff!
Since dad and mom were coming over after a gala dinner at the social event, I planned to dish out some dessert. I had to make one was light on the tummy and hopefully the girdle as well and still would melt in the mouth!
Looking for something that can be served in a double shot helping, I settled for making the very Italian Panna Cotta. 

Panna Cotta, literally means ‘Cooked Cream’ in Italian. It’s an easy to make dessert which uses Fresh Cream as its core ingredient.  Traditionally, Panna Cotta uses egg as its ingredient and is baked at low temperatures. However, the no-bake eggless version is now quite popular and a small amount of gelatin is blended in this version, to give it the soft setting just to hold it all together. This works perfect if the dessert is being served in glasses.  However, if it is being set in a mould to be unmoulded into a dish before serving, a dash of additional gelatin would be of help.
I squared in on making a Layered Panna Cotta with Mango and Coconut cream to be served as a double shot helping.
To get going I needed the following to serve about 8-10 persons,
2 cups of Fresh Cream
2 cups of Alphonso Mango puree (not in season, I used a tin)
2 cups of thick coconut milk (Many brands are available in 200ml cartons, however I prefer the creaminess of Dabur Hommade for this)
4 tbsp of Gelatin
5-6 tbsp Sugar (can vary depending on the sweetness of the puree and also the sweetness preferred for the final dessert)
2 drops vanilla essence
Take the mango puree and coconut milk in two separate mixing bowls.
Heat the cream in a non-stick pan, add vanilla essence and sugar and mix well till sugar has blended in well. Cool it a little, and then add half of the mixture to the mango puree and the balance half to the coconut milk. Stir well both the mixtures well till it is fully blended and smooth in texture.
Take 1/4 cup of hot water in a bowl, add half the gelation and keep stirring till completely dissolved. Slowly add half the gelation water to the coconut cream stirring briskly so that it blends perfectly. Add a quarter inch layer of the coconut Cream mix in the serving glasses and refrigerate it for about 40-60 min or till loosely set.
Take the remaining gelatin and mix with ¼ cup hot water till dissolved and blend in well into the mango puree. Remove the glasses from the fridge and lightly spoon in a quarter inch of the mango mix taking care not to break the coconut milk layer. Refrigerate again till loosely set. You can repeat the process depending on the number of layers you plan to make.
Once the final layer has set, your layered Panna Cotta is ready to serve. Drool…. Drool…. Drool!
It looks as delectable as it tastes yummy. And the smooth creaminess just melts in the mouth. Served a double shot portion and it was not heavy on the tummy too. Plus, the yummy expressions on faces of everyone who dig into my dessert was like the proverbial ‘cherry’ on the Panna Cotta!
You can make ‘n’ number of versions of Panna Cotta by adding crushes, sauces, fresh fruit and nuts as blended into the mix or as a topping, to give it your signature.
I plan to try out a mint flavoured version sometime soon…. Very excited…
A simple vanilla version topped with Chocolate fudge and chips or with Blueberry sauce just tastes out of this world and can make your guests keep wanting more… Try it…
And keep creating…. So long!

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