Pineapple Panna Cotta

About Pineapple Panna Cotta

Ingredients

• Pineapple, diced 3 tbsps
• Pineapple squash as required
• Fresh cream 2 cups
• Milk ¼ cup
• Gelatin 2 tsps
• Ice cubes as required
• Castor sugar 2 tbsps
• Pineapple 4 slices

How to Make Pineapple Panna Cotta (Stepwise Photos)

Method

1. Boil cream and milk in a non-stick pan. Take the pan off the heat and add gelatin and mix well.
2. Pour it into a bowl and keep the bowl in a bigger bowl of ice so that the mixture cools down.
3. Take castor sugar and diced pineapple in another non-stick pan and cook till soft. Set aside to cool down. Add to the cream mixture and mix well.
4. Place a pineapple slice in each of 4 shot glasses, pour the cream mixture over and top it up with a little pineapple squash.
5. Keep the glasses in the refrigerator to set. Serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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