Coffee Panna cotta


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Hi there!

Sorry for being away, but I promise this recipe will definitely cover up for my time away from the site. I have tried several Panna cotta recipes with subtle flavors. For those of you who do not know what Panna cotta is “an Italian dessert of sweetened cream thickened with gelatin and molded.” I decided to try something new with strong flavors this time. Who doesn’t love coffee and if you have never tried Panna cotta before, you must! It has a  smooth, creamy texture and you can play with any flavors you love most. I must say this dessert can be prepared in no time and is always a crowd pleaser.

Please try this new recipe and leave me your comments below.

Ingredients 

  • 2 tsp (about 7 gm) gelatin powder
  • 3 heaped tsp (about 6 gm) coffee powder
  • 250 ml milk, room temperature
  • 250 ml whipping cream
  • 1 tsp vanilla essence
  • 3/4 cup sugar
  • ⅛ tsp salt
  • milk chocolate bar, shaved, for garnish

For the espresso gelee layer:

  • 1/2 cup brewed strong espresso
  • 1 tablespoon sugar (more to taste)
  • 1/2 teaspoon unflavored powdered gelatin

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Method

  • Measure 2 tablespoons of milk from the recipe and mix with the gelatine powder. Let it sit until softened. Take out another 2-3 tablespoons of milk to combine with coffee powder. Set aside.
  • Use a sauce pan to heat the remaining milk, whipping cream, sugar and salt over medium heat until sugar is dissolved. Stir in the gelatin. Ensure it is dissolved completely.
  • Remove from heat. Pour in the coffee mixture and stir to combine well. Drain through a fine sieve. Pour into the cups and jars. Chill in fridge for at least 2 hours before adding the next layer.
  • In a small sauce pan mix together the espresso and sugar. the strength of espresso can vary based on the coffee taste you prefer. In a small bowl dissolve the gelatin in 2 tbsp water. Once it is completely dissolved add it to the hot espresso. Refrigerate the gelee until just cool, but still good to pour.
  • Pour a thin layer over the Panna cotta and allow it to set.
  • Add chocolate shavings and serve it chilled. This can be made up to two days in advance.

I hope you enjoy this coffee preparation for your next event/ get together.

 

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Pistachio Truffles


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Hello folks,

As I mentioned it my last blog post, I will share another recipe from the left over Pista paan mithai. Here it is Pistachio Truffles. It is a good fusion dessert, quick and easy dessert.

What Is A Truffle?

Understandable: balls of ganache, coated classic-style, or enrobed in chocolate. Also understandable: squares of ganache. Modern truffles can be coated in peppercorns, sweet curry and paprika and can be enrobed in couverture. But they still have a commonality: balls, squares or other shapes, filled with ganache.

What Is Not A Truffle?

Anything else, including fruit cremes and other creme centers, whipped cream-filled chocolates, and any filled chocolate that isn’t filled with ganache.

Although my truffles are not gooey and soft, they have some nuts filled in the center, but they are dusted with pistachio powder and are round in shape. I decided to call it Pistachio truffles.

The ingredients mentioned below can easily result in 18-20 truffles.

Ingredients

For Pista truffles

  • Pistachios 2 cup
  • Milk Powder 1/2 cup
  • Corn flour -2 tsp
  • Powdered sugar -2 tbsp.
  • Edible green color 8-10 drops
  • Condensed milk -4 tbsp.
  • Cardamom powder 1/2 tsp

For Filling

  • 4 tbsp. pistachios, blanched, peeled and chopped
  • 4 tbsp. almonds, blanched, peeled and chopped
  • 4 tbsp. walnut, chopped
  • 8-10 drops Kewra essence
  • 1/2 teaspoon cardamom (elaichi) powder
  • a few saffron strands(optional)

For the outer covering/ dusting: Raw pista (fine) powder.

Method:

  • Place a small size pan over medium heat and add the shelled pista (pistachios) Roast the pista (pistachios) at medium low heat by continuously flipping so that they don’t get burn.
  • Let the pista cool down and then grind them in mixer to a fine powder. Sieve the powder to get rid of any bits of pista left.
  • Add the milk powder, sugar, cardamom powder and corn flour. Mix it well, add few drops of edible green food color. Add 1 tbsp. of condensed milk.
  • Mix it with hand, it will turn into crumbly texture, keep adding condensed milk 1 tbsp. at a time until you can form a dough. If not add little more condensed milk.
  • PS: Don’t knead the mixture too much else pista will release oil and it will be difficult to handle.
  • Chop the dry fruits and set aside.
  • Remove the shell of 8-10 pista and using a blender finely powder it. Keep it aside.
  • In a small pan take 2 tsp of butter or ghee (clarified butter) on low heat, add 3 tbsp. of condensed milk and stir it. Add chopped dry fruits, cardamom powder and kewra essence. Stir for 1 minute and turn off the heat.
  • PS: Do not cook the filling mixture for long time else it will get hard like rock. Now keep the filling mixture aside.
  • Divide the dough into small balls. You may decide on the size and modify. Since I was using the left overs from (Pista Paan Mithai), I divided into equal portion and scrapped just a little bit.
  • Before rolling the small dough into perfect rounds, add small amount of the filling mixture. This is to give it a Paan flavor and some texture as you bite into it. using your hands roll into perfect rounds. Pista should release enough oil so you won’t need ghee or oil to give it a smooth texture.
  • Make sure there is no coarse pieces int he finely powdered pista. Roll each truffle one by one with pista powder.
  •  Delicious Pistachio truffles are ready!!
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Pista Paan Mithai


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Hello everyone,

I am back after a long time. I was caught up amidst setting up the house, job and catching up with friends. As you all know setting up the house is not an easy job. It’s fun but same time tedious. I am done setting up my living room so far and next up is the kitchen and dining (area where I spend most time and enjoy every bit of it :P)

We recently celebrated Diwali on 29th Oct. Diwali or Deepavali is the Hindu festival of lights, it spiritually signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. The festival preparations and rituals typically extend over a five-day period. Before Diwali night, people clean, renovate, prepare sweets, snacks and decorate their homes and offices. On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) typically to Lakshmi – the goddess of fertility and prosperity. After puja, fireworks follow, then a family feast including mithai (sweets), and an exchange of gifts between family members and close friends.  Here’s a picture of us from Diwali night.

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So this Diwali I tried my hands on something more unique and out of my comfort zone. I am still amateur when it comes to making Indian sweets. This time I tried pista (pistachio) paan. As its name suggests, it comprises pista (pistachio) which is shaped in form of a paan. Pista barfi is rolled out evenly as a sheet and given a cone shape like paan then filled with dry fruits.

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Ingredients

Yields: 24 pieces.

For Pista Barfi

  • Pistachios 2 cup
  • Milk Powder 1/2 cup
  • Corn flour -2 tsp
  • Powdered sugar -2 tbsp.
  • Edible green color 8-10 drops
  • Condensed milk -4 tbsp.
  • Cardamom powder 1/2 tsp

For Filling

  • 4 tbsp. pistachios, blanched, peeled and chopped
  • 4 tbsp. almonds, blanched, peeled and chopped
  • 4 tbsp. walnut, chopped
  • 8-10 drops Kewra essence
  • 1/2 teaspoon cardamom (elaichi) powder
  • a few saffron strands(optional)

Decoration: Edible silver sheets

Method:

  • Place a small size pan over medium heat and add the shelled pista (pistachios) Roast the pista (pistachios) at medium low heat by continuously flipping so that they don’t get burn.
  • Let the pista cool down and then grind them in mixer to a fine powder. Sieve the powder to get rid of any bits of pista left.
  • Add the milk powder, sugar, cardamom powder and corn flour. Mix it well, add few drops of edible green food color. Add 1 tbsp. of condensed milk.
  • Mix it with hand, it will turn into crumbly texture, keep adding condensed milk 1 tbsp. at a time until you can form a dough. If not add little more condensed milk.
  • PS: Don’t knead the mixture too much else pista will release oil and it will be difficult to handle.
  • Chop the dry fruits and set aside.
  • In a small pan take 2 tsp of butter or ghee (clarified butter) on low heat, add 3 tbsp. of condensed milk and stir it. Add chopped dry fruits, cardamom powder and kewra essence. Stir for 1 minute and turn off the heat.
  • PS: Do not cook the filling mixture for long time else it will get hard like rock. Now keep the filling mixture aside.
  • Using the rolling-pin, roll out this dough in between 2 sheets of wax/ parchment paper until it is thin.
  • Cut squares pieces, you may roll again the scrap pieces or enjoy them as pista barfi. I created another pista dessert which I will share with you in my next post.
  • Join the opposite corner and then join the center to the other corner creating a cone. Fill the cones with the mixture and garnish with silver leaf. I did not have silver leaf at home and could not find it any of the Indian stores nearby.
  • Your home-made Pista paan mithai is ready to serve 🙂 Enjoy!!