JAGGERY PANNA COTTA


This is a dessert with jaggery, milk,cream and gelatine.Taste in relation to an eggless wattalapan.

Adorned with praline it was amazing .You could try this with thick coconut milk for a variant .

This is another innovation from my kitchen, and as my passion is to share recipes I am greatly excited and would love

to hear your suggestions and comments.

To the recipe

INGREDIENTS

2 cups milk

1 cup fresh cream

3 tsp gelatine

100-150 jaggery or jaggery to your taste

1 tbsp brown sugar

a pinch of salt

1/4 tsp cardamon

a pinch of mace powder

1/2 tsp vanilla essence/rose essence

METHOD

First sprinkle gelatine in a little water and set aside.

Heat jaggery in 1/2 cup water till the jaggery melts.Add cardamon powder and the rest of the spices after removing

from fire.

In the same heat add the bloomed gelatine and the milk and mix well.

Next add in the lightly beaten cream and mix well.

Strain the mixture to avoid any little lumps.

Pour into moulds of your choice and allow to set in the refrigerator.

Serve with praline .

MANGO-YOGHURT PUDDING


This is a no cream,eggless dessert .Few minutes

to an awesome dessert !

I have used gelatine in this dessert,you can use

agar -agar.

This too is my innovation, in the method of

adding sugar ..so let’s get into the recipe

INGREDIENTS

1 cup fresh mango purée

2 cups milk

3 tsp gelatine soaked in water

200 ml yoghurt /curd

3 -4 tbsp sugar

A pinch of salt

1/2 tsp vanilla essence


METHOD

Caramelise the sugar with 1-2 tbsp water till

golden brown .

Add mango purée with salt and heat till crystals

of sugar are melted ( 5 minutes) and set aside.

Simultaneously heat milk . When it has reached

the boiling point ,add gelatine and reduce the

flame .

Once the gelatine has melted , remove from

fire.

Now add the curd to the mango puree, and mix

well.

Next add the gelatine milk to the mango mix.

Add to individual glasses and allow to set in the

refrigerator for minimum 2 hours.

Can be served with chocolate shavings or plain

without any adornment.

BLUEBERRY,BASIL,LEMON PANNACOTTA


Easiest dessert with different combination of basil and blueberries .

Made a trifle impression with blueberry sauce ,and few snips of basil leaves and lemon

rind gratings only for the lemon flavour.

The outcome was tooo good .Basil has become my obsession so trying out new recipes.

Simple dessert with simple ingredients!

INGREDIENTS

3 cups milk

3/4 cup fresh cream

3 tsp.gelatine

3/4 cup sugar

1/2 tsp.vanilla essence

1/2 cup blueberries (pitted )

Few fresh basil leaves chopped

1/2 tsp.lemon peel gratings

1/2 tsp.lemon juice

METHOD

Cook the berries in 1-2 tblsp of sugar till sugar dissolves.Blend it fine.

Add lemon juice,and press through a sieve,or strainer to get a thick sauce.Set aside.

Soak the gelatine in 1/4 cup water till it blooms (2-3 minutes)

Boil the milk and cream till it reaches hot point only not boiling.

Add the gelatine and cook on a very low flame for 2-3 minutes  or untill gelatine has

corporated well and dissolved.Add the rest of the ingredients.

Pour the blueberry sauce into the prepared ramekins.

Pour the  prepared cream over the blueberry sauce slowly .

Refridgerate to set.