Rose Saffron Panna Cotta with Mixed Berry Coulis
Wishing you all a very happy Basant Panchami.
"When winter comes, can spring be far behind?" asked Shakespeare.
🌻"Basant Panchami" marks the beginning of spring and falls on the fifth day of Maagh each year. The word 'Basant' means spring and 'Panchmi' denotes the fifth day on which the festival falls.
The scintillating yellow colour holds great importance on this day. The color of Basant (Spring) is "Yellow", also known as the 'Basanti' colour. It symbolizes prosperity, light, energy and optimism. This is the reason why people wear yellow clothes and make traditional delicacies in yellow hues.
Yellow color wakes up any room like the rising sun. The feng shui color of sunlight, cheerfulness and uplifting yellow vibes always lightens and brightens any home or office, as well as creates a joyous, happy,cozy and welcoming feng shui feeling.
On this Basant Panchami I thought of making something different rather than the usual Meethe Rice
and hence this scrumptious dish. The flavors of cream, milk, rose water and saffron are so amazing!! One bite and it's like party in your mouth. And the idea of serving it with berry coulis was like cherry on the top.
Panna cotta means 'cooked cream'. It is made by sweetened cream thickened with gelatin and molded.
This molded chilled dessert is popular throughout Italy. It is easy to make and can be prepared in advance.
Although the name means 'cooked cream', the ingredients are only warmed enough to dissolve the gelatin and sugar.
If you want to make a dessert for your party that looks classy and leaves you with loads and loads of compliments you can bet on this one.
I made this heavenly dessert for a get together at my place. And needless to say this became the star of the party.
It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Panna cotta is often served with a coulis of berries, or a sauce of caramel or chocolate.
Being a vegetarian i've not used gelatin and instead used Agar Agar strands which is a vegetarian version of gelatin.The key is to get the right texture which is not too firm but soft with a bit of wooble, like the texture of custard. HIGHLIGHTS OF THIS YUMM DESSERT
Great in taste
Kids will love it
Easy to make
Great in taste
Now, over to the recipe part of this scrumptious dessert. (I made a big batch as this was for a party- Approximately 30 servings. You please adjust the ingredients according to your need.)INGREDIENTS:
Heavy cream- 1.25 ml
Full fat milk- 1 liter
Agar agar strands- 25 grams(chopped)
2 cups water for soaking the agar agar strands
Sugar- 2.5 cups
Saffron- 1 tablespoon
Rose water- 3 tablespoonDIRECTIONS:
We have to start first by chopping the agar agar strands in small pieces and soak them in warm water for 10 mins. Chop the agar agar in real small or tiny pieces with the help of kitchen scissors.
Mix cream, milk and sugar in a pan or sauce pan and keep it on low flame. Keep on stirring at intervals while the cream mixture comes to a gentle boil and sugar gets completely dissolved.
At the same time, keep the agar agar and water solution on low flame in another pan. Keep on stirring the agar agar solution and let it cook till the agar agar strands are completely dissolved.
(Multitasking at its best😉)
Take two tablespoon of lukewarm water in a small bowl and dissolve saffron strands in it.
When the cream+milk+sugar mixture come to a gentle boil. Switch off the flame.
Mix hot agar agar solution into the hot cream+milk+sugar mixture and stir very well with a wired whisk.
Cook this mixture on low flame for about 5 minutes.
At any point of time mixture should not come to a rolling boil.
Add dissolved saffron to it.
After this switch off the flame.
Add rose water. Mix it well with the help of a wire whisk.
Let it come to room temperature.
Now, pour this prepared Panna Cotta either in individual glasses/bowls or in a big bowl.
Let them come to room temperature and then keep them in fridge.
Let's learn how to make Coulis.MIXED BERRY COULISINGREDIENTS:
Strawberries- 200 grams
Blueberries- 100 grams
Raspberries- 100 grams
Red currants- 100 grams
Sugar- 1+¼ cup or 15 tablespoon
Salt- 1/4th teaspoon
Lemon juice- 4 teaspoon
Water- 1/2 cup
In a saucepan, combine all the ingredients except the lemon juice.
Bring just to simmer and cook until berries are warm and sugar is dissolved.
Transfer to a blender and puree until smooth.
Strain through a fine sieve.
Press as much through as possible, leaving only the seeds behind.
Stir in the lemon juice and mix well.
Your Coulis is ready.
It can be served as topping for your Ice creams, custards, jellies, panna cotta or even Cheesecakes.
Can be refrigerated for up to 4 days in an airtight container.