Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup sugar
- 2 tsp gelatin powder
- 1/4 cup water
- 1/2 cup phalsa juice
- 1 tsp lemon zest
- 1/4 tsp salt
Special Equipment Needed:
- Panna cotta molds or ramekins
- Whisk
- Saucepan
- Mixing bowls
- Strainer
Step-by-Step Instructions:
1. In a saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves.
2. In a separate bowl, sprinkle the gelatin powder over the water and let it sit for 5 minutes until it blooms.
3. Add the bloomed gelatin to the saucepan and whisk until it dissolves.
4. Remove from heat and add the phalsa juice, lemon zest, and salt. Whisk until well combined.
5. Strain the mixture through a fine-mesh strainer to remove any lumps or zest.
6. Pour the mixture into panna cotta molds or ramekins and refrigerate for at least 4 hours or overnight until set.
7. To serve, run a knife around the edges of the molds and invert onto a plate.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 30g
Protein: 5g
Sodium: 160mg
Sugar: 28g
Substitutions for ingredients:
- You can use agar-agar instead of gelatin powder for a vegetarian option.
- If phalsa juice is not available, you can use any other fruit juice of your choice.
Variations:
- You can add chopped phalsa fruit to the mixture before pouring into molds for added texture.
- You can also add a layer of fruit compote or sauce on top of the panna cotta before serving.
Tips and Tricks:
- Make sure to strain the mixture before pouring into molds to ensure a smooth texture.
- To easily remove the panna cotta from the molds, dip them in hot water for a few seconds before inverting onto a plate.
- You can also serve the panna cotta in the molds for a more rustic look.
Storage Instructions:
Store the panna cotta in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This recipe is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the panna cotta on a bed of fresh phalsa fruit or other berries.
- Drizzle with honey or fruit syrup for added sweetness.
- Garnish with mint leaves or edible flowers.
Garnishes:
- Fresh phalsa fruit
- Mint leaves
- Edible flowers
- Honey or fruit syrup
Pairings:
- Serve with a glass of cold iced tea or lemonade.
Suggested Side Dishes:
- Fresh fruit salad
- Grilled vegetables
- Roasted chicken or fish
Troubleshooting Advice:
- If the panna cotta does not set, try adding more gelatin powder next time.
- If the panna cotta is too firm, reduce the amount of gelatin powder used.
Food Safety Advice:
- Make sure to refrigerate the panna cotta at 40°F or below to prevent bacterial growth.
- Use pasteurized milk and cream to avoid any potential foodborne illnesses.
Food History:
- Panna cotta is a traditional Italian dessert that originated in the Piedmont region in the early 1900s.
Flavor Profiles:
- This phalsa panna cotta has a creamy and tangy flavor with a hint of lemon zest.
Serving Suggestions:
- Serve as a light and refreshing dessert after a heavy meal.
- Perfect for summer parties or outdoor gatherings.
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Region: Indian