Retro Style Panna Cotta… Or Zebra Panna Cotta (Visually :p)

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I made this dessert last week and yet could not decide on the name 😥. Anyway, what matters is that it is yummy, looks great and is easy to make. This dessert is inspired by Masterchef India 4 where it was named as ‘Orange and Chocolate layered Barfi’. Well.. It is certainly not a barfi. The recipe wasn’t disclosed, so I just made it my way :). (you can do it your way 😜)
The recipe is not very difficult, you just need to set a few things VERY FIRM and arrange them.

Ingredients
2 cups milk
100 gms white chocolate
100 gms dark chocolate
1 tspΒ  cocoa powder
2 tbsp powdered gelatin
2 tbsp sugar (or 1 tbsp brown sugar and 1 tbsp regular sugar)
2 tbsp any citrus jam or jelly
Nuts and cherry for garnishing (optional)

Method
1. Soak the gelatin in bowl with a bit of water.
Mix jam with 1 tsp of water and transfer to a small piping cone.

2. Heat each cup of milk in separate pans. In one, add sugar, dark chocolate, cocoa powder and brown sugar and in the other one, add white chocolate and sugar (vanilla extract can be added). Mix well.

3. Add soaked gelatin half in each pan and let it dissolve.

4. Pour the mixtures in separate rectangular tin or tray. (1-1.5 cm thickness) and refrigerate till the mixtures are set.

5. Demould and cut into strips. Arrange the strips alternating dark and white chocolate. Do two such layers.

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6. Put it again in the fridge so that it is firm enough for cutting into roundels with the help of cookie cutter. After cutting, transfer into a plate and garnish with jam to cut the sweetness. Serve chilled.

7. You can also serve the strips in a glass with nuts, ice cream, cherries. πŸ™‚

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Throw it all in there.. 😋

Tip: Instead of white chocolate mixture you can use coconut milk and sugar. It will at a nice flavor.

Based on some suggestions and black and white strips I used the name ‘Zebra Panna Cotta’. Please don’t think I used zebra in this panna cotta. 😅

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Croquembouche, My first try

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Well I am a huge Masterchef fan, especially Masterchef Australia. πŸ™Œ

Croquembouche plays a key role in all the MC seasons. It is a French dessert made with choux pastry, filled and piled into a cone with the help of caramel.

So this was my very first choux pastry and of course “the croquembouche” πŸ™‚ (a mini one though). I don’t know if it was perfect or not but I am so proud of myself 😁. I couldn’t believe it came out this good in my first try. The crunchy crust.. chocolate ganache filling and caramel.. YUMMY !!:D ||Period ||

Stuffed Banana Peppers… Then rolled and baked and eaten :P

Homemade midway snacks are great, aren’t they? Especially when you are travelling in a train for 3 days and
And they have only 4 things to offer, veg/non-veg thali and veg/non-veg biryani. Indians will connect with me (very well 😁). As you might have guessed, I am posting this while dancing to the violent tunes of the train πŸ˜₯
From past 2 days me and my mother are preparing meals for both of us and for the fellow travellers. Though I have made many snacks including Nutella Bread, truffles, nachos etc. I will share the recipe of the most liked snack i. e. stuffed banana pepper.Β This looks like a big chilli and has a mild tangy taste. Bright yellow or green in colour and is not spicy at all. In India we make pickles and pakoras (fritters) with these.
Here is what you will need..

6 banana peppers
Juice of 1/2 lemon
1 tsp salt

For the stuffing
150g Minced chicken (depending on the size of the pepper)
1 tbsp olive oil
3-4 cloves of garlic
1 green chilli
3/4 cup grated cheese
1/2 cup chopped coriander
Salt and Pepper to taste

For Rolling
2 cups plain flour
1 tsp red chilli powder
1/2 cup butter
Salt to taste

Method
1. Slit the pepper in middle and take all the seeds out. Dip them in lemon juice, salt and water solution take out and keep aside.

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2. Heat oil in a pan, add garlic, chilli and sautΓ©. Add minced chicken and cook a bit. Let it cool.

3. Knead a dough with the ingredients mentioned and water and rest it in refrigerator for 30 minutes.

4. Mix cheese and chopped coriander with the chicken and stuff the peppers with this mixture.

5. Roll out the dough thin and cut into strips, about 1 inch thick.

6. Brush the strip with water. Put the tip of the pepper on one end of the strip and roll. Keep on sticking stripes till the pepper is covered.

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7. Brush it with milk or beaten egg and bake in a preheated oven at 200Β°C for 12-15 mins.

Serve hot with mint chutney or mayonnaise!

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Now there can be many variations to this recipe.
You can stuff the peppers with any thing you like.Β Then you can grill the peppers, pan fry or deep fry them… Hope you like these.. . πŸ™‚