Student selected for the Chef of the day is Ms. Heeranikhath ( FPP ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to learn the art of cooking.
INGREDIENTS:
- 05 ml Cooking spray
- 350 ml Whole milk
- 45 gms Powdered gelatine
- 75 gms Sugar
- 350 gms Heavy cream
- 5 drops Vanilla extract
- Pinch Salt
- For garnish
- 150 gms Raspberries
- 50 gms Blue berries
METHOD:
- Lightly grease the ramekins:Spray the ramekins with cooking spray and then use a paper towel to wipe out most of the oil, leaving only a light residue.
- Bloom the gelatine:Pour the milk into the saucepan and sprinkle the powdered gelatine evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatine grains look wet and slightly dissolved.
- Dissolve the gelatine & sugar over low heat:Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer. The gelatine will dissolve quickly as the milk warms. Now add sugar and dissolve it for 5 minutes.
- Whisk in the cream and flavourings:Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
- Pour into the ramekins and chill:Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
- Prepare to unmold:Fill a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn’t fall in the right spot).
- Release the panna cotta edge from the cup:Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
- Unmold on a plate:Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. Reposition on the plate if desired. Serve with berries cooked in sugar syrup.