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I-Day Recipe: Tricolour Panna Cotta

By Chef MERAJUDDIN ANSARI
August 05, 2021 12:39 IST
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With Independence Day a few days away, Chef Merajuddin Ansari, executive chef, Four Points by Sheraton Navi Mumbai, has curated a special tricolour recipe for you.

Giving a twist to the light, creamy Italian pudding, he has created a tangy Tricolour Panna Cotta in layers of green, white and saffron to resemble the Indian flag.

A dairy-free treat, this dessert will make your I-Day menu special with little effort.

Photograph: Kind courtesy Four Points by Sheraton Navi Mumbai

Tricolour Panna Cotta

Serves: 2-3

Ingredients

  • 3 green kiwi fruit, peeled and chopped
  • 1 tbsp chopped pudina or mint
  • 6 tbsp sugar
  • 1 tender coconut, grated
  • 1½ cup freshly squeezed orange juice
  • 1 tsp orange zest
  • 3 tsp gelatine or a gelatine substitute for vegetarians like agar agar (please see the note below)
  • 2½ cups water + 3 tbsp chilled water
  • Dollop of whipped cream for serving
  • Mint leaves, a cherry and a cookie like a wine biscuit for serving

Method 

For the first layer

  • Blend the chopped kiwis and mint along with 1 cup water in a blender. 
    Transfer to a heavy-bottomed saucepan and place over medium-high heat.
    Add 2 tbsp sugar and bring it to a boil.
  • In a bowl mix 1 tsp of gelatine with 1 tbsp of chilled water and mix well.
  • Add the gelatine-water mixture to the boiling kiwi mixture and cook for 2-3 minutes.
    Take off heat.
  • Pour it into 2-3 tall glasses (please check pic above).
    Let the hot mixture cool a bit before placing it in the refrigerator to set.

For the second layer

  • Blend the tender coconut along with 1½ cups of water in a blender.
    Strain the mix through a muslin cloth.
  • Heat the coconut milk with 2 tbsp sugar in a heavy-bottomed saucepan over low heat.
    In a bowl mix 1 tsp of gelatine with 1 tbsp of chilled water and mix.
  • Add the gelatine-water mixture to the boiling coconut milk and cook for 2-3 minutes.
    Let the mix cool a bit. 
  • Take out the glasses from the refrigerator and add the coconut milk as the second layer. 
    Refrigerate so the coconut milk layer sets.

For the third layer

  • In a heavy-bottomed saucepan add 2 tbsp sugar, orange zest, 1 cup of orange juice and bring the mixture to a boil.
  • Take off heat and let it cool.
    Using a colander or channi strain the orange juice to remove the orange zest.
    Transfer the strained juice back into the saucepan.
  • In a bowl mix 1 tsp of gelatine with 1 tbsp of chilled water and mix.
  • Add the gelatine mix to the orange juice and place it over medium heat.
    Let the mixture boil for 2-3 minutes.
    Take off heat and cool a bit before adding it as the third layer in the glasses.
  • Put the glasses back in the refrigerator to set.
    Once set, the panna cotta is ready to serve.
    Serve chilled garnished with mint leaves, a cherry, a cookie or biscuit and a dollop of whipped cream on top, if you prefer.

Note: Each gm or tsp of gelatine can be substituted for an equivalent amount of agar agar -- substitution is in a 1:1 ratio.

We ask you, dear readers, do you have any tricolour recipes?

Share your best tricolour recipe with us and we'll publish it here. 

Please mail your recipes to getahead@rediff.co.in (Subject: I-Day Recipes) along with your NAME and the place where you LIVE.

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Chef MERAJUDDIN ANSARI