Tag: Panna Cotta

Cranberry Christmas Coconut Flan … delicate and delicious!

Cranberry Christmas Coconut Flan … Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It’s a quick simple, stove top recipe that doesn’t take more than 15 minutes to make. Cranberries lend it a delicate pink hue, also added flavour and texture.

I love the way the flan sets, almost assuming and such a surprise to see the clean release from the mini bundt tin. Desserts that set as prettily as this always make me happy, much like this Vegan Rose Coconut Jelly Pudding…

…. also this Vegan Coffee Pudding. Earthy and deeply satisfying, where every wobbly spoonful was delicious, if you love coffee in desserts, you are going to love this 5 ingredient pudding!

… and the Eggless Mango Custard Pudding and the Pistachio Panna Cotta with Raspberry Sauce {no gelatine}. I am fascinated by all sorts of set puddings, and it never ceases to amaze me if they leave the mold clean!

You can obviously see that shapes in desserts fascinate me, bringing alive the child in me. This vegan Cranberry Christmas Coconut Flan was no different. I whooped with joy when I demolded it, every little detail in the pattern visible beautifully!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Puddings
Christmas Recipes
Vegan Desserts
Coconut Desserts
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Cranberry Christmas Coconut Milk Flan

Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It's a quick simple, stove top recipe that doesn't take more than 15 minutes to make. Cranberries lend it a delicate pink hue and added texture.
Course Dessert
Cuisine American
Keyword agar agar, christmas, coconut milk, cranberries, dessert, eggfree, fruit, gluten free, one bowl, simple, stovetop, sweet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Setting time 6 hours
Total Time 6 hours 15 minutes
Servings 4

Ingredients

  • 500 g coconut milk
  • 60 g sugar
  • 1 tsp agar agar powder
  • 45 g dried cranberries chopped

Instructions

  • Whisk all the ingredients in a pan.
  • Simmer for 3-4 minutes until the sugar dissolves and the mixture is steaming.
  • Pour into 6 cup mold and leave to set overnight.

Addictive Pistachio Panna Cotta with Raspberry Sauce… colourful dessert you will love

Pistachio Panna Cotta with Raspberry Sauce … a gently set, smooth, soft no gelatine panna cotta, with pistachios really adding Spring feels. The bright, vibrant raspberries add just the right tang to every spoon of this dessert. You could use a strawberry sauce too or perhaps a deep saffron jelly to top it.

Hello Spring. There’s an energy in the air and everything feels lighter already. It’s a welcome break from a long, cold winter, though it’s turning out to be a very short Spring. We barely had two weeks of below 20C temperatures and now we’re well into the 30’s, a sign that summer is well on it’s way.

I had some pistachios left over from an earlier collaboration with the USDA and had been waiting to make a pistachio panna cotta for a bit. The set is never easy to get when you go the no gelatine way. It’s also not the same as a jiggly, smooth, jelly like classic gelatine panna cotta set because of differing properties of the plant based setting agent, agar agar. This is the brand I use. The good thing about using agar agar is that you can adjust the quantities, reheat the mixture and begin again if the set is not to your liking.

I reached this panna cotta set after several attempts. Even if the classic panna cotta jiggle was missing, the taste of this Pistachio Panna Cotta with raspberry sauce was sublime. Smooth, soft, gentle, rich, delicious, indulgent … pistachios can offer so much to a simple dessert, it’s amazing!

One look at the collage above, and you can easily tell that pistachio is one of my favourite ingredients in desserts. It’s also so absolutely versatile as a topping, a garnish for a pop of colour. Pistachios pair beautifully with some of my favourite flavours – saffron, strawberries, chocolate, rose, orange, mangoes, apricots, cherries, plums, vanilla too. And of course with raspberries like in the Pistachio Panna Cotta!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Buy the Panna Cotta Molds

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Pistachio Panna Cotta with Raspberry Sauce

I love using natural colours of ingredients in desserts and this pistachio panna cotta is one of my new favourites. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
Makes 4 X 150g servings
Course Dessert
Cuisine Indian, Italian
Keyword agar agar, chocolate, cream, eggfree, eggless, gluten free, no bake, vegetarian
Prep Time 1 hour
Cook Time 5 minutes
Setting 8 hours
Total Time 9 hours 5 minutes
Servings 4 people

Ingredients

Pistachio panna cotta

  • 300 g cream 25% fat
  • 2 1/4 tsp agar agar
  • 100 g milk
  • 75 g castor sugar
  • 200 g pistachios blanched/peeled

Raspberry sauce

  • 85 g frozen raspberries
  • 25 g sugar
  • 1/8 tsp agar agar

Instructions

Pistachio panna cotta

  • Whisk together the cream, milk, sugar and agar agar in a heavy bottom saucepan. Simmer stirring constantly for 2-3 minutes to activate the agar agar.
  • Add the pistachios and blend until smooth.
  • Pour into molds and refrigerate to set overnight. If you are using silicon molds, you can place them in the freezer until frozen, then demold and leave in the fridge for 2-3 hours to defrost.

Raspberry sauce

  • Simmer together until soft and slightly thick.
  • Strain and use.

Video

Recipes with Pistachio
Spring Recipes
Desserts with Berries
Indian Inspired Desserts
Eggless Desserts
Panna Cotta Recipes

‘Passionate About Baking – Chocolate’, my first cookbook #penguinindia

https://passionateaboutbaking.com/foodpicturesPAB/2021/10/Book-Release-Video.mp4

I wrote a cookbook, my first dessert cookbook with @penguinindia, and of course it’s CHOCOLATE! Thank you so much for all your support, for all the preorders, and for sharing posts and stories of my precious book as you receive the preorders. Publication Day was finally here and it was a moment of joy, relief, nervousness – pretty much all mixed up emotions! Here it is, my chocolate dessert cookbook!

Thank you Penguin India for reaching out to me to write the cookbook, something that I have procrastinated doing for long. I am also eternally grateful to the very sweet and extremely talented Marryam Reshii for having largeheartedly agreeing to do a foreword for my first baby book. I feel so fortunate…

Nothing ever prepares you for how difficult writing a cookbook can be, especially if you are doing everything from the recipes, to styling and shooting images, then edit, edit, edit. It’s a wholly consuming process, and yay, it’s finally here.

For those who know me, know that I absolutely love working with chocolate. With infinite possibilities and my love for baking sweet stuff, there was little doubt that my first cookbook would be a dessert cookbook! I also knew that I would style and shoot all the recipes. It’s just something I enjoy so much…

However the credit of the idea of a chocolate based cookbook goes to my dear friend Bina who blogs at A Bit Wholesomely. The idea was born on a car ride in Hyderabad a few of years ago when she was visiting India. We have a lot in common, other than food blogs of course. We both love collecting props, taking pictures, exploring old cities, Old Delhi in particular. The pictures above and below from Khari Baoli were from one such trip into Old Delhi with Bina.

Thank you for pushing me to do this Bina!

The cookbook, my little labour of love, has over 100 of my favourite recipes, 75% of which are eggless. Most of the recipes are simple, fun stuff that use pantry staples that have easy substitutes. As always, I like to work with seasons, use locally available ingredients and produce as much as possible, and I bake from scratch. The chapters are easy from tea breads, special occasion cakes, tarts, cookies & biscotti, panna cotta, puddings & trifles, basic to bottle amongst others. Call it a simple baking class!

Oh yes, every recipe has an image that I styled and shot, including the cover, something that I really enjoyed doing though it was back breaking at times, nerve wracking at others. The design and layout credit goes to my daughter who wanted the best for her mothers book. The images were each carefully picked by my son who has the finest eye for detail and knows instantly whether an image is ‘instagram worthy‘ or not.

I do hope you get a chance to order/buy my book and that you enjoy it. I’d love to hear from you.

The book is available in book stores and online

#dessertcookbook #pabcookbook #pabrecipes #chocolate #penguinindia

Lime Infused Panna Cotta with berries & fizz

Lime Infused Panna Cotta with berries & fizz to ring in 2021. Bring out your favourite stem glasses and make this simple stunning dessert that everyone will love! It’s just a simple, quick to make panna cotta that’s been infused with lime zest and set over fresh berries.

Panna cotta is one of my favourite desserts to make especially if I’m in a hurry, OR, if I run out of ideas! You can pretty much infuse the cream with any flavour and serve this beautiful dessert in a million different ways! From Coffee White Chocolate Panna Cotta, to Dark Chocolate Panna Cotta, Mousse-a-Cotta with salted caramel, Saffron Caramel Panna Cotta, Bru Coffee Panna Cotta, Espresso Panna Cotta, Mango Vanilla Bean Panna Cotta, Dark Chocolate Cream with Coffee Panna Cotta or Buttermilk Vanilla Bean Panna Cotta with balsamic strawberries, I’ve made so many!

The Lime Infused Berry Panna Cotta with berries & fizz is a simple recipe just fizzed up to make it look exciting!! It’s also quite fuss free and quick to make yet is quite a show stopper. Use your favourite trusted panna cotta recipe or use mine. Desserts in glasses are always fun, and set individually are crowd pleasers.

What’s not to love about a pretty dessert in a stem glass with bubbly poured over. Top it with champagne else even Appy Fizz or Sprite. Just a few bubbles and fizz bring the presentation alive. Sip the bubbly and then enjoy a creamy, sublime panna cotta! Have a wonderful 2021!

Favourite glassware from @devnow.

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Lime Infused Berry Panna Cotta with berries & fizz

Lime Panna Cotta with berries and fizz to ring in New Years. Bring out your favourite stem glasses and make this simple stunning dessert that everyone will love!
Course Dessert
Cuisine Italian
Keyword dessert, eggless, glutenfree, homemade, no bake, sweet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings 3 people

Ingredients

Lime Infused Panna Cotta

  • 450 g cream {Amul, 20% fat}
  • 40 g sugar
  • Zest of 1/2 lime
  • 2 tsp gelatin
  • 1 cup berries {strawberries blueberries, cape gooseberries}

To top

  • 500 ml champagne appy fizz etc
  • 200 g mixed fresh berries
  • Few sprigs fresh mint edible flowers

Instructions

  • Warm 400g cream with the sugar until the sugar has melted. Add in the lime zest and steep for about an hour.
  • Bloom the gelatin in the remaining 50ml cream for 5 minutes, until soft.
  • Reheat the cream to a bare simmer, take off the heat.
  • Stir in the bloomed gelatin. Once well mixed, strain and divide among serving glasses. Leave to set in fridge for 4-5 hours.
  • Once set, top the panna cotta with fresh berries & a sprig of mint each.
  • Pour over the fizz and serve immediately.
  • Note: If using agar agar, add it directly to cream and simmer for 5 minutes, stirring often after the cream has been infused.

Mousse-a-cotta with salted caramel … dessert ideas that keep getting reinvented

Mousse-a-cotta with salted caramel is another twist on a previously failed chocolate panna cotta recipe. That Cocoa Mousse-a-cotta turned out to be one of my most popular recipes and images, especially on Instagram. It was a while back that I set out to make a dark chocolate panna cotta. Turned out the panna cotta didn’t set well at all yet it tasted absolutely delicious.When I turned it out of the mold to plate it, it formed this beautiful half circle and I just had to take a picture of it. I gently dusted it with some chocolate shavings, went with a dark moody palate, and it’s been one of my best minimalistic simplest images ever. I often play around with that recipe, and as you might already know, I play around a LOT with chocolate.I got several requests for this mousse-a-cotta recipe when I shared the image on Instagram, so here you are. If you want to skip the salted caramel sauce, you can always add a spoon or two of Kahlua or Baileys to the mousse. Alternatively, a topping of cream, sweetened or otherwise, whipped or not, never hurts. To get a set panna cotta, you might need to experiment with increasing either the gelatin or the dark chocolate.However, for us, for now, this works perfectly well in single serving Weck jars. Don’t you love these pretty jars? My sweet friend Bina from A Bit Wholesomely sent them across to me as a gift a while ago, and I can’t stop using them! There’s so much you can do with them, but for now it’s the  Mousse-a-cotta with salted caramel!

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Mousse-a-cotta with salted caramel

Mousse-a-cotta with salted caramel. Some desserts are classic no matter how you serve them. This one is where a silky dark chocolate mousse meets the panna cotta, resulting in a sublime, deep, chocolaty dessert. A topping of salted caramel sauce is just the right thing for it.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 5 hours 25 minutes
Servings 6 people

Ingredients

  • 500 ml single cream
  • 1/4 cup cocoa powder
  • 1/4 cup + 1 tbsp brown sugar
  • 100 g couverture chocolate {72%}
  • 50 ml milk
  • 1 tsp gelatin powder

Instructions

  • Warm milk to tepid and sprinkle over the gelatin. Leave to stand until soft.
  • Place cream, sugar and cocoa powder in heavy bottom pan and whisk well to mix.
  • Simmer over low heat until bubbles begin to appear around the edges, stirring constantly else the cocoa will get lumpy.
  • Take off heat and stir in the gelatin mix and dark chocolate.
  • Whisk well to mix, cool for about 30 minutes, then pour into glasses or jars to set.
  • Chill 5-6 hours / overnight.
  • Top with salted butter caramel and chocolate shards before serving.

Dark Chocolate Cream with Coffee Panna Cotta

“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare

Dark Chocolate Cream with Coffee Panna Cotta. OK, it’s another ‘dessert in a glass’, yet another panna cotta, chocolate again, and coffee all over again! That’s the combination that rules my world, makes me happy, is a comfort fix, is uber indulgent too. To top it off, it’s a quick make ahead dessert that everyone enjoys a lot. Justifies it a bit, right?

If you’ve never made a panna cotta, maybe the time is now. Since I’ve shared panna cotta so often before, this is going to be a short post.  If you love it as much as I do, then you know what I mean. We’re on the same page. Play around with the recipe to suit your palette. If coffee is not your thing, then maybe do a dark chocolate vanilla version. Or one that we really enjoyed equally when I did one with the bitter orange marmalade. That was phenomenal too.

Just penning these words has given me a whole bunch of new ideas. What is you favourite way to a panna cotta?


[print_this]Recipe: Dark Chocolate Cream with Coffee Panna Cotta

Summary: Indulgent and ever so pleasing, this Dark Chocolate Cream with Coffee Panna Cotta offers a match made in heaven. Set in glass goblets to enjoy its visual appeal! The dark chocolate cream on it’s own is quite indulgent too.

Prep Time: 10 minutes
Total Time: 30 minutes {plus setting time}
Ingredients:

  • Dark Chocolate Cream
  • 300ml low fat cream
  • 125gm dark chocolate, chopped {I used 70% couverture}
  • 25ml honey
  • 25g good quality cocoa powder
  • 10ml Kahlúa {optional}
  • Coffee Panna Cotta
  • 300ml low fat cream
  • 125 ml whole milk
  • 2 tsp gelatin
  • 1 1/2 tbsp instant coffee powder
  • 1/2 cup brown sugar {use slightly less first, then adjust as required }

Method:

  1. Dark Chocolate Cream
  2. Place the cream, chocolate and honey in a large heat proof bowl. Microwave for 1 minute, stir until smooth.
  3. Whisk in the cocoa powder and Kahlúa if using.
  4. Place 6 wine glasses at a slant in a loaf pan, and pour the chocolate mixture into them. Leave these to set in the fridge for 2-3 hours till they hold shape.
  5. Coffee Panna Cotta
  6. Sprinkle the gelatin over a 1/4 cup of milk and place the bowl over hot water for gelatin to melt.
  7. Bring the cream, sugar, coffee powder & remaining milk to a simmering boil over low heat, simmer for 5 minutes.
  8. Take cream mixture off heat, whisk in the gelatin until mixed uniformly. Adjust sugar if required. Cool to room temperature and then pour over the set dark chocolate mousse.
  9. Chill until set for at least 4 hours, or overnight. Top with dark chocolate curls dusted with cocoa powder.

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