Panna Cota

About Panna Cota

Ingredients

• Caster sugar 4 tbsps
• Fresh cream 4 cups
• Gelatin 1¼ tsps
• Vanilla essence 1 tsp
• Jam, mixed with a little warm water 1 tsp
• To decorate
• Kiwi (or any other fruit), sliced 1 cup

How to Make Panna Cota (Stepwise Photos)

Method

1. Boil fresh cream with sugar in a non-stick pan for 3 minutes.
2. Add gelatin and mix well. Since the cream is hot, the gelatin will dissolve easily.
3. Add vanilla essence and mix. Pour the mixture into a glass mould and keep it in the refrigerator to set.
4. Once it has set, spread jam as topping on the panna cota and serve chilled.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps