Happy Women's day to all you lovely and beautiful ladies.I know I am yet again late with my post, with Women's day being celebrated 2 days back on March 8. Like I said before, better late than never!!
International Women's day, originally called International Working Women's day, is celebrated on March 8 every year.The UN theme for International Women's Day 2013 is "A promise is a promise: Time for action to end violence against women. I so hope that this promise is kept and that the inhuman and brutal cases of violence against women come to an end and all those who have suffered and been victims get justice as soon as possible.
Coming to the post, this is my first attempt at trying my Baker's fingers to make this desert which does not require the oven. Panna cotta (means cooked cream) is an extremely popular Italian desert made by simmering cream and sugar, mixing with gelatin and allowed to set. Yup, you read me right, that's it. The only thing you actually do with this desert is Wait to set!!
Authentic Panna cotta is vanilla flavoured and served with fresh fruits. I obviously chose the sinful route!! Dark Chocolate and Strawberry. The best part being, having the privilege of using Homegrown Strawberries from my Amma's(mother-in-law's) amazing and beautiful garden.
|Ripe and ready, fresh and luscious|
Ingredients:For 3-4 servings(depends according to the size of serving glass/bowl selected)
- 1 1/2 cup heavy cream
- 4 tbsp sugar
- 1/3 cup dark chocolate, melted
- 2 tbsp strawberry puree
- few drops of red food colouring
- 1/4 tsp vanilla extract
- 3 tsp powdered gelatin/agar agar(for vegetarians)
- Fresh Strawberry for garnishing
- Tempered chocolate twigs
First (bottom)Dark Chocolate layer
In a bowl, add 1/4 cup cold water and add 1 tsp of gelatin. Allow to bloom for 5-10 mins till gelatin becomes spongy.
(If using Agar agar, dissolve 1 tsp of agar agar in 1/4 cup of hot water. Bring it to the boil and simmer for 5mins. Mix well with warmed ingredient.)
Meanwhile take 1/2 cup cream in a pan on low heat and add 1 tbsp sugar. Stir till sugar dissolves. Remove from heat.
Melt 1/2 of the dark chocolate on a double boiler or microwave for a minute/till melted.
Mix chocolate in the cream, stirring well.
Mix the gelatin/agar agar and stir well to dissolve while the mixture is warm. If it doesn't dissolve, gently heat the mixture to just warm and add gelatin.
Pour the Dark chocolate in selected glasses and refrigerate for an 1/2 hour or till set. To get the angled effect, keep the glasses tilted with the help of a roll of towel.
Bloom 1 tsp gelatin in 1/4 cup cold water or agar agar in hot water as instructed above.
Dissolve 2 tbsp sugar in 1/2 cup cream over low heat. Remove from heat. Add food colouring, vanilla extract and strawberry puree. Mix well.
Add gelatin/agar agar and stir to dissolve.
Pour in the glasses over the chocolate layer. Refrigerate for another 1/2 hour or till set, angled against a roll of towel.
Second Dark Chocolate layer
Repeat the same steps for the first layer.
Pour on the strawberry layer and allow to set in the fridge for 1/2 hour or till set, glasses to be kept straight this time.
Make 5-6 longitudinal cuts (not all the way through) and then gently spread using little pressure.
Tempered chocolate twigs
Take about 1 tbsp chocolate and melt on a double boiler or microwave for a minute. Give it a good whisk.
Pour the chocolate in a plastic cone, snip off the end and draw twigs on a butter/parchment paper, very carefully. Keep in the refrigerator for 5 mins to set. Peel and keep aside.
|Garnished Panna cotta with a strawberry fan and tempered chocolate twigs|