The season of festivities has started, after Diwali and Dusherra as winter is slowly but steadily pushing its way in it’s time for Christmas and New Year. I love this time of the year, especially as it brings back many memories of having spent festive days with friends and family in Canada. Moments spent decorating Christmas trees and wrapping gifts, most importantly getting the festive deserts ready.
Sharing this all-time favorite Italian vegan desert with you all. Though Tiramisu tops the list of Italian deserts, there is hardly an Italian restaurant which does not have Panna Cotta in it’s menu, not to speak of how this classic has seen numerous variations, from heavily creamed to lighter, less calorie, even the sauce has moved away from the traditional caramel to the fruitier and spicier versions. Sprinkle of cinnamon, aniseed, drizzled with strawberry chocolate anything that blends with your taste and catches the chef’s imagination
Green tea Panna Cotta
Step 1- Mixmilk, sugar n cream in a saucepan, heat over low heat and continue stirring until sugar is completely dissolved. It will take around 2-3 mins. We need to make sure we are not boiling our milk n cream.Remove the saucepan from the heat.
Step 2 – Now in a separate saucepan add agar agar n few tbsps. of water n gently heat it. Then pour it in milk and cream mixture n whisk well.
Step 3- Put the matcha powder in a small bowl, add 1 tablespoon of warm milk, mix with a small whisk or the back of a spoon until you get a smooth paste.
Step 4- Pour this tea paste back into the milk n cream mixture and whisk really well.
Step 5- Strain the liquid through a fine sieve. Drop few chia seeds into 4 small silicon molds and then pour milk and cream mixture.
Cover with plastic wrap and refrigerate for at least 2 hours.
To serve, all you need to do is break the seal by inserting a smallblunt knife between the Panna cotta and the mold. Garnish with any store bought cookie crumb and fresh mint.
Coffee Panna Cotta ;recipe is exactly the same. All you need to do is replace matcha green tea with 1 Tspn instant coffee.
I garnish coffee Panna cotta with white and dark chocolate curls.
Remember the test of a Panna Cotta is its stability & the right consistency and creaminess.
Food Stylist, Neelima Sriram, expert in vegetarian & vegan international cuisine. Over the years her passion led her to research the chemistry of spices and ingredients to create traditional, contemporary, yet nutritious recipes. Involved in the food industry since 2000. She has successfully run a catering business in Central Asia, taught cooking in Canada and now continuing in Chennai. Recently she launched “Mindful Chef",www.facebook.com/MindfulChef1 which counsels on healthy food choices, sustainability in eating practices. In Canada, Neelima was a regular at cooking shows in specialized studios and TV. Recognizing her talent, local TV interviewed her for “Woman in Focus”.She is a certified food stylist from Denise Vivaldo of Los Angeles, US