Finally I made a dessert after a long time and treated the strawberries well. Yup, I made my favourite, The Panna Cotta and I was so happy looking at the final product. The pictures surely do not do justice to the end product but rest assured that this is one exotic dessert to try out which is actually quite simple to make. To read in detail about this Italian dessert, check out my previous post on Mango Panna Cotta.
I had two packs of strawberry in the refrigerator staring at me for about a week. S, also cautiously reminded me that the strawberries are a delicate fruit and might get spoilt. I took the hint and decided to make a nice dessert for him and also to show him that I did not let the strawberries spoil.
As I type this post the three of us in the family have already relished the dessert and DH still has not tasted it. The younger one got his well deserved treat after he came back from school, as he has been doing excellent in his assessments independently without my help. My confidence in him that he can manage well in his middle school after he graduates in a few days has surely increased and my decision that I can start working again seems correct right now.
about 200gms strawberries pureed to make about a cup
1-1/2 cup butter milk
about 1-1/2 tbsp. gelatine/ 10gms. gelatine
11-12 tsp. sugar
1 tsp. strawberry essence
Mix the strawberry puree in butter milk and sieve it.
Pour warm water on the gelatine and melt it on a double boiler and sieve, mix it in the buttermilk- strawberry mix.
Mix the buttermilk-strawberry mix into the cream and stir thoroughly.
Pour these into the rinsed ramekins and refrigerate for 5-6 hrs. and then serve chilled.
One can also top it with strawberry coulis or strawberry crush, I served it with freshly sliced strawberries.
to Priya Mahadevan’s ‘Best Western Desserts’