Monday, November 23, 2009

Pink Panacotta



Gulkhand Pana Cotta

My husband craves for sweets after supper. Most Bengalis have a sweet tooth. His is a pronounced one. If we don’t have two types at least, he insists on going and buying some from the sweet shop just opposite our gate. Yes. Fortunately or unfortunately its right in front. In order to stave off some impulsive buys (not that I am complaining against impulsive purchases!), I try to have something ready at home. Not surprisingly, I stick to desserts which can be made in a jiffy.

So, panacotta is made quite frequently. A pack of gelatine, heavy cream, sugar and any seasonal fruit is all one needs! The variation is endless. The featured one was an inspiration that I had on purchasing a bottle of Gulkhand. Gulkhand is a not-too sweet rose petal preserve. I had bought it as an Ayurvedic tonic but THAT in fact increased its appeal. Now, I could tell myself that along with all that cream I am having something healthy!

I like my panacotta creamy though solid, so I have gone easy on the gelatine. I use Ru-af-Za, the rose-scented concentrate we use in cooling evening drinks to give both colour as well body. Ru-af-za contains a lot of sugar, so you can reduce the amount sugar to sweeten the panacotta.

Ingredients

Makes 6

3 tablespoon Gulkhand
3 teaspoon gelatine
570 ml heavy cream
100 ml milk
60 g sugar
3 teaspoon Ru-af-za

1 tablespoon rose-water


Method

Soak gelantine in cold water for about 10 minutes. Dissolve the gelatine completely, then add the Ru-af-za.. Spread a thin layer of Gulkhand on the bottom of 6 buttered muffin tins. Combine the double cream and milk with the sugar and simmer for 10 minutes or until it dissolves. Mix the rest of the Gulkhand (about a tablespoon) with the milk-cream. Mix in the gelatine-Ru-af-za into the cream-milk mixture. Stir in the rosewater. Leave to cool.
Pour the panna cotta into the muffin tins when it has cooled down carefully so as not to distrub the layer on the bottom, then transfer to the refrigerator and leave to set for at least 3 hours.

To unmould, dip the muffin pan into a tray of hot water quickly and turn it upside down on a large plate.

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