Recipe #1 Vanilla Panna Cotta with Strawberry Soup

Sounds very fancy right?- Vanilla Panna Cotta and Strawberry soup- but you will be amazed how simple this dish is, easy recipe to follow and very less prep time (mis en place)!! Thats the reason why this is the first recipe that I am sharing with you guys...

Panna Cotta is an Italian dessert and it actually means "Cooked Cream". It is usually served with caramel sauce, since strawberries are in season, so I used this amazing fruit to give the dish some rouge colour and vibrancy! 

Strawberry Soup is basically the Clear juice that strawberries sweat out when covered with sugar, when strawberries come in contact with sugar, the warmth of sugar helps the strawberries to sweat out a clear juice that you can use for jellies or other presentations..

Serves- 3

Ingredients

For Panna Cotta

·      200 ml Amul Cream

·      170 ml milk

·      30 ml boiled water

·      1/4^th cup sugar (any sugar will do-caster, white sugar)

·      3 grams gelatin

·      3 tsp of vanilla extract or essence

For Strawberry Soup

·      15 Strawberries quartered

·      1 cup Caster Sugar

Method

-For the panna cotta, in 30 ml of boiling water dissolve the gelatin by simply whisking it with a spoon. If it doesn’t melt completely then for just 1 minute put it back on heat and melt it properly.

-Take a heavy bottomed pan (this is to avoid the cream to catch on the bottom of the pan). Now heat the Amul cream, sugar and milk, let it simmer for a minute and then bring it up to boil, then take it off the heat and using a whisk, whisking it continuously add the melted gelatin slowly. Make sure its incorporates well in the pan. Add vanilla extract and mix it well.

-Take 3 Ramekin moulds grease these moulds with unsalted butter or vegetable oil so that when its set its easy for you to de-mould it, you can also use glasses or plastic moulds of any shape. Pour the mixture in the moulds and let it set overnight (I used freeze the panna cotta for 3 hours and then shift it to the fridge section for another 3 to 4 hours- you can keep it overnight as well so that the panna cotta holds shape and is nice and firm)

-When the panna cotta is set, it’ll be of a jelly like consistency and a bouncy texture when you touch it. To de-mould it, loosen it from the edges with your fingers very delicately, inorder to remove the air pockets, don’t use a knife, and if you have greased it well then it’ll slip out very easily.

-For the Strawberry Soup, take a bowl, place all the strawberries and cover it with the caster sugar

-Keep it for 20 to 25 minutes, you will see that the soup is sweated out and it’s clear and sweet juice.

-For presentation, de-mould the panna cotta in a cup, pour the strawberry soup around it and serve it with a fresh strawberry and some fresh mint to add that colour!.. Hope your family and friends like it.

Happy Baking!