Tuesday 17 March 2015

Triple layered Panna Cotta

Panna cotta is an Italian cream based dessert made by blending cream, milk, sugar and a setting agent flavoured with vanilla and served with fruit coulis, berries or caramel and so many other variations. 
The contrasting flavours of  mint, strawberries and grapes was always my obsession. Hence could not resist myself from making this triple layered silky smooth panna cotta!!
So......Spoil yourself, cut the diet crap ;).....dig into luscious, creamy and guilt-stricken ride of rich, decadent triple flavoured Panna cotta!!

  • 250ml heavy cream (divided into 3 equal parts)
  • 150 ml full cream milk ( divided into 3 equal parts)
  • 1/4 cup mint leaves puree
  • 3-4 tbsp strawberry puree
  • 3-4 tbsp black grapes puree
  • 3/4th cup water 
  • 1/4 cup chopped agar agar strands 
  •  Sugar to taste

Preparation time : 15-20 minutes
Cooking time : 15 minutes
Resting time : 5-8 hours

Yields : 2 servings

  • Soak agar agar in warm water for about 5-10 minutes. Heat it in a pan till completely dissolved. Divide into 3 portions. Keep this mixture in a pot filled with hot water till we use it.

For the mint layer :
  • In a heavy bottomed pan add one portion of cream, milk, sugar and mint leaves puree and bring it to a gentle boil and switch off the flame. 
  • Strain the mixture and stir in one portion of dissolved agar agar and pour this mixture into your glass or mould.
  • Refrigerate for 10-15 minutes before you pour the second layer.

For the strawberry layer:

  • Pour cream, milk and sugar in a saucepan and give it a gentle boil. Switch off the flame and stir in the strawberry puree ( I'm using fresh strawberries here you can choose to use frozen or even strawberry crush, adjust the sugar quantity accordingly). 
  • Strain the mixture and add dissolved agar agar and stir it using a whisker.
  • Now using a spoon gently pour the mixture over the top of mint layer and refrigerate.

For the grapes layer:

  • Follow the same procedure that we followed for the strawberry layer and add dissolved agar agar. 
  • Gently pour it over the strawberry layer using a spoon.
  • Cover the glasses with a cling wrap and let it set in refrigerator for at least 5 hours or till it solidifies.

If you are using ramekins or jelly moulds to set the panna cotta grease your dish and wipe the extra oil with a kitchen towel and refrigerate it for 6-8 hours. To unmould, run a knife carefully around the edges of the dish, next dip the dish in warm water for 10 seconds.
Invert over the serving plate, shake it gently and the panna cotta will come out easily.

Both the mixtures(agar agar and cream) should be hot while mixing else the panna cotta won't set.

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