Sunday, August 14, 2011

Panna Cotta

A Dessert To Savour

There are some recipes you fall in love with the minute you taste it. This is one such recipe and since it is both easy and delicious, any excuse to make it is welcome and we have it pretty frequently at home. Panna Cotta is an Italian dessert that literally means cooked cream and is very rich, so I have come up with my own version using yoghurt in place of cream. A favourite with the young and adults Panna Cotta will add grace to your dinner table for any occasion.
The Recipe

3 tsps. gelatine, ¼ cup water, ½ cup caster sugar, 2/3 cups curds, 425 gms stewed apricots (Mummy’s recipe), Mint leaves to decorate(optional).

Sprinkle gelatine over water in small bowl. Stand in hot water and stir till dissolved.
Beat yoghurt and sugar with electric beater until sugar dissolves. Then add the gelatine and mix well. Spoon into 6 tall glasses or bowls. When half set add apricots. Cover and refrigerate overnight. Serve cold.

This was very, very unusual and delicious.

Asian Panna Cotta: Use a combination of cream & coconut milk, curds and tropical fruits like pineapple or mango or a combination of both.

Stewed Apricots

¼ kg dried apricots; sugar to taste; 1 cup hot water.

Soak apricots in hot water overnight. Next day deseed and cook to boiling point with sugar to taste. Lower heat and thicken. Remove and cool. In the meanwhile extract the nuts and add to apricot s. Serve cold.