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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.


    GAJRELA (CARROT HALWA)




      Hello my insta family... hope you are doing well. It’s been a while since I interacted with you all... as some of you know, I recently moved houses and I’ve been completely swamped! As much as we love to believe that we’ll set it all up quickly, these things take time but only with patience do we get the results we want!


      So in the meantime I thought I’d share this humble traditional recipe called Gajrela or Gajar ka Halwa, which is a very popular desert adorned by all, especially in North India.


      When you talk about Indian comfort desserts, this is it! The rich flavour of cardamom brings out the sweet warmth of the carrots, and along with the subtle crunch of Indian dry fruits and creaminess of the khoya... what more could you ask for? It’s the perfect wintertime dessert, and I’m sure any Indian would agree - it’s both humble and decadent, I’ve garnished it with gold leaf to bring that extra oomph to this all-time favourite dish.


      I made this dish because it was my mum’s favourite dessert... as a kid my mum would make it every winter... Muscat has been extra cold lately and eating this Gajrela was like a wonderful and nostalgic warm hug!


      The recipe for this beautiful dish is up on my website - the link is in the bio!

      What was your family’s winter favourite?


      PREP TIME: 15minutes

      MAKING TIME: 45 minutes

      SERVES: 15-20



      INGREDIENTS


      For Gajrela

      • 1 kg red carrot, grated from bigger holes

      • 1 ltr/ 4 cups full fat milk

      • 350g granulated white sugar

      • 50g ghee

      • 10-12 green cardamom

      • 40g green raisins

      • 40g raw cashews

      • 40g almonds

      • 40g pistachios, sliced

      For Khoya

      • 100g milk powder ( full cream)

      • 100g cooking cream

      For Garnishing

      • Gold or silver leaf


      METHOD


      1. In a heavy bottom large pan, add grated carrot and milk, bring to boil stirring occasionally. Reduced heat to medium low, stirring on regular intervals, cook the carrots until all milk is evaporated, approximately 25-30 minutes.

      2. Add sugar and ghee, cook on low heat until sugar is dissolved and cook for further 5 minutes until it becomes semi-dry and is not watery anymore. Add cardamom powder, mix and cook for 5 more minutes on low until gajrela leaves the pan, remove from fire.

      3. In a small pan, warm a tsp of ghee. Keeping on low heat, add cashews and lightly toast them, just for a minute. Add other nuts and raisins and remove from fire immediately. Stir to lightly toast it from the residual heat. Reserve a little amount for garnish on top and add the rest to the prepared gajrella.

      4. To make khoya, in a microwave safe bowl, combine milk powder and cream, mix until well combined. Microwave on high for 1 minute, remove and stir to mix, return to microwave and cook on high for 1 more minute. Remove from microwave, stir and leave to cool down. Add the khoya to the room temperature gajrella.

      5. To serve, warm gajrella and garnish with reserved nuts and gold leaf.


      COOK'S NOTES

      • Gajrela is also known as gajar ka halwa/carrot halwa.

      • A pinch of saffron can also be added along with cardamom powder for extra flavour.

      • I use bigger hole grater for making gajrela as I prefer little texture in the dessert. But if you like mashed consistency of halwa, you can use thin hole grater or can use food processor for grating.

      • This dessert can easily be preserved in an airtight container for upto a week in refrigerator.

      • I like to add khoya for bringing that extra traditional richness to the dessert but you can always skip if you don’t want.

      • Adjust the sugar according to your taste buds.

      KALAKAND TART



        Now here’s something special, one of my favorite desserts from my “bachpan” - my childhood… Kalakand! Bringing this memory with me into the kitchen, I wanted to recreate that magic for Diwali, so I decided to renew the kalakand by giving a fun little spin and turning it into this beautiful free tart…


        Its a modern interpretation of the traditional Indian sweet which is so so easy and quick to make recipe, away from rustling for hours in the kitchen traditionally.

        Diwali and sweets are two things that go hand in hand - barfis, laddoos and many other desserts are what we first think of when we think of festive desserts. However, my story’s a bit different…when I was younger, everyone would enjoy the traditional desserts, but my dad would always make it a point to treat me to my favorite kalakand on Diwali! When I recount my memories of Diwali in my early childhood, amongst the precious memories of watching fireworks, lighting diyas and having a great time with my family and friends, the distinct delicious taste of kalakand remains with me. It was something super special just for me - the milky, creamy taste and delicate grainy texture of the khoya was such a divine experience, and in this tart, the crumbly crust alongside the rich Indian flavours of saffron, pistachio, cardamom and rose petals really rejuvenate my memories.


        I'm also providing a gluten-free alternative!

        Do give it a try this Diwali and give your festivities a modern touch!

        PREP TIME: 15-20 minutes

        BAKING TIME: 15-18 minutes

        COOKING TIME: 12- 15 minutes

        TOTAL TIME: 1 hour 50 minutes

        MAKES: 6



        INGREDIENTS


        For normal tart pastry:

        • 3 cups all purpose flour

        • 250g unsalted butter, cold and diced

        • 1 tsp kosher salt

        • 3 tbsp granulated sugar

        • 6 to 7 tbsp chilled water

        For gluten-free tart pastry (check Cook's Notes)*

        • 1 cup gluten-free all-purpose flour

        • 3/4 cup almond flour

        • 3 tbsp maple syrup

        • 1/4 cup ghee, slightly condensed

        • 1/4 tsp almond essence

        • 3 to 4 tbsp chilled water

        For kalakand:

        • 425g ricotta cheese (full fat)

        • 395g condensed milk

        • 1/3 cup milk powder (full fat)

        • 1/4 tsp green cardamom powder

        • 1/2 tbsp sliced pistachios

        For garnishing:

        • 125ml whipping cream

        • 1 1/2 tbsp confectioners sugar

        • Pinch of saffron

        • 1 tbsp sliced pistachios

        • 1/2 tbsp sliced almonds

        • Dried rose petals

        Equipment needed:

        • 6x4.5” flan tart tins

        • Ceramic Baking Beans/ dried Chickpeas/ dried kidney beans, for baking the pastry


        METHOD


        For Tart:

        1. To make the pastry add flour, salt, sugar and butter in a stand mixer bowl fitted with the paddle attachment, blend everything together until the mixture resembles like bread crumbs, just for two 2 minutes. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball.

        2. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough.

        3. Divide the dough in 6 pieces, shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

        4. Remove cling wrap from the dough and place between two large parchment sheets. Roll it out to 3mm thickness, cut into six 6-inch wide circles, lift carefully and transfer on to flan tins.

        5. Using the fingers, press the pastry gently against the edges of tin and trim off any excess. Score the pastry with fork. Cover them with a sheet of baking paper, drop the ceramic baking beans on the paper to put weight and stopping the pastry to puff. Place the prepared pastry tins carefully on preheated baking sheet and bake it for 18 minutes. Remove the baking beans along with baking paper and further bake it for 5-7 minutes until it turns golden brown.

        6. When using gluten-free Reduce temperature to 180°C and bake it for 15-18 mins until it turns golden brown. Cool on wire rack.

        For Kalakand:

        1. In a non-stick heavy based shallow pan, pour condensed milk, ricotta cheese and milk powder. Stir on low heat for 12-15 minutes until milk mixture starts to thicken and leaves sides of pan.

        2. Add cardamom powder and pistachio slices. Mix well and cook for another 2-3 minutes until slightly more thick in consistency but not dry. Remove from fire and let cool for 5 mins.

        3. Now, equally distribute the kalakand into tart shells and spread it evenly with offset spatula. Let it cool to room temperature. Stick it in the refrigerator for 30 minutes to an hour to chill.

        For Garnishing:

        1. Grind the saffron in a small mortar and pestle.

        2. Using the handheld mixer or an electric mixer, fitted with the balloon whisk attachment, whip the cream along with saffron and confectioner’s sugar.

        3. Fill the whipped cream in a piping bag fitted with a flower nozzle, (I used #2D tip of Wilton). Pipe it on the chilled kalakand tarts and garnish with sliced pistachios, almonds and rose petals.


        COOK'S NOTES

        • If you are gluten intolerant the pastry shells can also be made with gluten-free flour. Check the ingredients used to make the gluten-free pastry tart.*

        • For making gluten-free pastry, add all the pastry ingredients except water in the stand mixer bowl fitted with paddle attachment. Blend everything together until the mixture resembles like bread crumbs, just for a minute. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough. Divide the dough in 6 pieces and shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

        • To bake gluten-free tarts, reduce oven temperature to 180˚C after preheating and bake them for 15-18 minutes or until golden brown. ( Follow rest of the recipe above to make kalakand tarts)

        • Chilling the pastry in the fridge makes it more crispy, hence its an important step.

        • Preheating the baking sheet before baking the tart shells helps to crisp up the bottoms without burning. Baking the tarts directly on the oven rack might burn the pastry shells.

        • If you cannot find ricotta cheese, replace it with creamy paneer, grated coarsely.

        • Keep kalakand filling bit soft and into spreadable consistency as it will condense as it cools down. Reducing it too much will leave your kalakand filling bit stiff and not soft, creamy and melt in mouth consistency.

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