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.
