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VANILLA BEAN AND YOGURT PANNA COTTA WITH CHERRY JELLY



    The other day I saw these beautiful cherries and I just couldn’t resist buying them, and when I brought them home, I pondered on what to make with these luscious beauties.


    I decided to go with a classic Panna Cotta that my family absolutely adores! This time I switched the flavours up a bit. I used the Greek yoghurt I had in the fridge, and used the cherries to make a cherry jelly to top up the Panna Cotta, bit away from the usual pairing of raspberries. The rich creaminess of Panna Cotta is well balanced with the fruitiness of the cherry jelly, giving the dish a well-rounded and delicious flavour.


    Panna Cotta literally translates to “cooked cream”, and it’s made by thickening sweetened cream with gelatin, then moulded. In this case, the yoghurt I used added some fresh tanginess to the dessert, while still keeping it indulgent and creamy.


    I could gush about Panna Cotta all day, and for good reason - it’s so simple to make and it is one of those desserts that I can prepare in advance for dinner parties, leaving me with less things to make on the day. If you don’t have small moulds on hand, you can easily set it in glasses too, which cuts the hassle of unmoulding.


    This is a recipe you certainly need to try as it proves to be a delight for all the family members. I loveeed the delicate cherry jelly on top but honestly, you can swap it for any small fruit or berry you want! Let me know what you come up with. Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/



    PREP TIME: 20 minutes COOKING TIME: 15 minutes

    PASSIVE TIME: 8-12 hours or overnight SERVES: 8




    INGREDIENTS


    For Cherry Jelly:

    • 150g fresh cherries

    • 2 gelatin sheets

    • 120ml water

    • 2 tbsp caster sugar


    For Panna Cotta:

    • 500 ml cooking cream

    • 5 tbsp caster sugar

    • 200g full fat yogurt/ Greek yogurt

    • 4 gelatin sheets

    • 1 vanilla bean

    Equipment Needed:

    • 8 Panna Cotta moulds, 125 ml capacity each



    METHOD


    Making Cherry Jelly:

    1. Soak the gelatin sheets in cold water for 5 minutes.

    2. Wash and cut the cherries in half, remove the seeds and stalks.

    3. Pour water in a small saucepan, add sugar and halved cherries, simmer for 1-2 minutes until sugar is dissolved.

    4. Strain water from the cherries in a heat proof bowl. Reserve the cherries for later use. Place the bowl of cherry water over double boiler.

    5. Squeeze out the water from gelatin sheets, drop them in the bowl of cherry water, stir for few seconds until its completely dissolved. Remove bowl from double boiler and transfer in a small jug.

    6. Take moulds and drop 3-4 cherries at the bottom of each mould. Pour the prepared cherry infused jelly water in each mould just to cover the cherries. Refrigerate for an hour to set.


    Making Panna Cotta:

    1. To make Panna Cotta, soak gelatin sheets in cold water for 5 minutes.

    2. In a saucepan, pour the cream. Cut the vanilla bean in half lengthwise, scrape the beans with a knife and add it to the cream. Add sugar to the cream as well. Heat the cream, vanilla beans and sugar, and stir to dissolve, (do not boil the cream).

    3. Squeeze excess water from gelatin sheets and add to the cream. Mix for a minute, until dissolved. Remove from heat and strain.

    4. Whisk yogurt and mix it with cream. Leave to cool completely. Transfer to a pouring jug and pour over the set jelly. Place them in the refrigerator to set overnight.

    5. Dip the set Panna Cotta moulds in hot water for 3 seconds, run a knife around the side to release Panna Cotta from the moulds. Carefully tip it on the serving plates. Serve as is or with a fruit coulis.

    COOK'S NOTES:


    • I used cherries for making the cherry jelly but you can use any other fruit of your choice.

    • If you do not have gelatin sheets you can use gelatin powder as well. Or if you are a pure vegetarian, use agar-agar powder instead to set the jelly and Panna Cotta.

    • Do not boil the cream as the fats from the cream will separate from milk and your Panna Cotta will not have a smooth creamy texture.


    ORANGE AND CRANBERRY CAKE (SUGAR-FREE AND GLUTEN-FREE)



      Do you love your festive treats which are super delicious and not overloaded with sugar??

      Well this sugar-free and gluten-free Orange Cranberry cake must be your answer.


      It's the holiday season and we all are pumped up high with sugar intake with all the festive goodies and indulgent treats...hence made this super scrumptious sugar-free and gluten-free Orange Cranberry cake as i didn't want to deprive myself from festive treats and yet keeping an eye on that calorie intake.


      This moist gluten-free cake is also Keto friendly recipe which is made with almond and oats flour with citrus notes from orange zest and dried cranberries. Sweetness is added with erythritol sugar which is a great substitute for the regular sugar for sugar-free treats without compromising on the taste of that normal sugar. This doesn't have any aftertaste like some other sweeteners.


      Do give it a try, as I'm sure you are gonna love it. Do share your comments and feedback below to know what's your verdict on this sugar-free and gluten-free version of this amazingly delicious cake !


      PREP TIME: 20 minutes

      BAKE TIME: 60 minutes

      PASSIVE TIME: 2 hours

      SERVES: 12-16 slices


      INGREDIENTS

      For cake

      • 150g unsalted butter, room temperature

      • 280g / 1 1/2 cup erythritol sugar

      • 3 eggs, room temperature

      • 2 1/4 cup Almond meal

      • 1 cup rolled oats, ground into flour

      • 1 tbsp + 1/4 tsp baking powder

      • 1/4 tsp baking soda

      • 1/2 tsp salt

      • 2 large navel oranges, zest and juiced

      • 1 tsp vanilla essence

      • 1/3 cup dried cranberries

      For frosting

      • 100g butter, room temperature

      • 1 tbsp orange zest

      • 200g agave sugar, powdered

      • 2 tbsp cornstarch

      • 1/4 cup almond milk, room temperature

      • 1/2 tsp vanilla essence

      For garnish

      • 1 navel orange, sliced and quartered

      • Fresh rosemary sprigs

      • Handful of fresh cranberries, some cut in half

      Equipment needed

      • 12" x 4" loaf pan

      METHOD

      1. Preheat the oven to 180°C. Grease and line a large baking loaf pan with parchment paper which should be overhanging an inch from both longer sides. Clip the overhanging paper with wooden pegs to stop them falling on top of the raw batter in the oven.

      2. Zest the two oranges and juice them.

      3. In a bowl, sift the almond flour, oats flour, baking powder, baking soda and salt. Keep aside .

      4. In a stand mixer bowl, fitted with paddle attachment, beat the butter and erythritol sugar on medium high speed until creamy and fluffy.

      5. Add eggs, one at a time and beat for 2 minutes until combined. Add 1/3 cup orange juice, 1 tablespoon of orange zest and vanilla essence. Beat for another minute.

      6. Add half the sifted dry ingredients to the wet mixture. Keeping the mixer on low speed, mix for few seconds until just combined. Add the rest of the dry ingredients and mix on low speed again until just combined. Do not over beat.

      7. Fold the dried cranberries in the batter and pour into the prepared pan. Bake in pre-heated oven for 55-60 minutes or until fully baked. Turn the loaf pan once halfway through baking. Check the cake after 45-50 minutes, if you feel the surface of the cake is golden brown already and your cake is still raw from the center, using the oven mitts cover it carefully with aluminum foil to stop it from burning and let it bake further until completely baked. Keep checking every 5 mins inserting the skewer as each oven is different.

      8. Let the cake sit in pan for 40 minutes to an hour before removing on the wire rack to cool completely.

      9. For frosting, sift agave sugar and cornstarch through a fine sieve and ensure there are no lumps.

      10. Using a handheld mixer or stand mixer, beat the butter until soft and creamy. Add sifted sugar mix and beat on medium speed until fluffy and pale. Add vanilla and almond milk, mix again on medium speed until soft and well combined. Don’t overwork as the butter may separate.

      11. Gently fold in the orange zest and spread the frosting on top of the cooled cake. Decorate with orange quarters, fresh cranberries and rosemary sprigs.


      COOK'S NOTES

      • Erythritol sugar is an alternative sugar derived from sugar alcohols and is a good substitute for the regular sugar to keep your GI index in check.

      • This recipe is suitable for people who are diabetic, allergic to gluten or following a Keto diet.

      • Erythritol is used slightly more than the regular sugar because of its sweetness levels. So the ratio is, 1 cup regular sugar = 1 1/3 cup erythritol. It’s sugar level is generally 70% of the regular sugar. Hence, if you are using the above recipe and replacing it with regular sugar, please check the ratio and use accordingly.

      • Monk fruit sugar or xylitol sugar can also be used instead of erythritol as a replacement for regular sugar. You may also combine the two sugars to sweeten the cake.

      • You can enjoy this cake without frosting as well but the frosting makes it extra moist and gives it a depth of flavour and looks pretty with garnish at the same time.

      • To make frosting, you may also use erythritol sugar instead. Blend the erythritol sugar into powder before using it for frosting.

      • The cup measures used in the recipe above contains 250ml in a cup. Hence 1 cup = 250ml. Please use correct measurements for best results.

      • Please ensure all your ingredients are at room temperature as it makes a huge difference in the texture of your cake and frosting.

      • Cake can be kept for up to a week in an airtight container in the refrigerator.




      TIL BHUGA



        Til Bhuga, a heart-warming, wonderful winter sweet made from khoya (mawa or reduced milk) and sesame seeds. It's a makar sankranti and Lohri special sweet…truly adorned and relished during this festive week to celebrate the harvesting festival. This easy to make winter sweet just melts in your mouth and the sesame seed coating provides a subtle crunch, and gives you warmth. It’s a must to have during this time of the year.


        PREP TIME: 3 hours (if making khoya from scratch)

        PREP TIME: 5 minutes (if using readymade khoya)

        COOKING TIME: 5 minutes

        ASSEMBLY TIME: 15 minutes

        MAKES: 20-25 pieces


        INGREDIENTS

        • 350g khoya

        • 200g confectioners sugar

        • 350g white sesame seeds

        • 1/4 tsp cardamom powder

        • 1 tsp ghee

        • 25g green raisins


        For Khoya

        • 2 ltrs double fat milk/ full fat


        METHOD

        1. To make khoya, pour the milk in a heavy bottom wok. Keeping at medium high heat and stirring frequently bring the milk to boil. After it reaches boiling point, reduce the heat to low and keep stirring constantly in very frequent intervals, after every one or 2 minutes. Once it’s reduced to 1/3 quantity and starts becoming thick, keep stirring constantly without leaving the sight of it. Reduce the milk completely until it starts leaving the pan and become like a solid lump consistency.

        2. In a large pan toast all sesame seeds on a medium low heat until lightly toasted but not browned. It should still stay white in colour. Remove from the pan and cool.

        3. In a bowl separate 70g of sesame seeds for later use. In a grinder, grind rest of the sesame seeds to a slightly coarse powder.

        4. In a microwave safe bowl, add khoya and warm for a minute until slightly warm and soft in consistency. (You can also warm the khoya in the pan on a low heat). Add ground sesame seeds, sugar, cardamom powder and half tsp ghee. Mix well until combined.

        5. Now greasing the palms with remaining ghee, shape them in flat laddu, place a green raisin on top and roll it in the remaining sesame seeds.

        6. Repeat with the rest of the mix and serve.

        COOK'S NOTES

        • This dessert can be easily prepared in a short time if you are making with readymade khoya.

        • I made the khoya from scratch in a traditional way and the results are incredible. But if you do not have time, you can always make this Indian sweet (traditional mithai) from the readymade khoya which is generally available with mithai shops (Indian sweet shops).

        • Please ensure that the readymade bought khoya is prepared traditionally and not from the milk powder as you won’t get the same results and taste you are looking for.


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