Vanilla Pannacotta with Peach Sauce

By -
Pannacotta, the very famous Italian dessert was on my mind for quite some while now; I wanted to make it for past couple of months but was not getting the right opportunity....and now since its the holiday season with a get-together planned at my place over the weekend, I thought it would be the right time to finally give it a try. So, I made this batch of vanilla pannacotta as a trial and paired it up with homemade peach sauce sauce infused with some rustic flavors and aroma of star anise. At first I was a little skeptical of whether peach sauce would be a good option to go with pannacotta but trust me, it came out simply awesome and yes!! now I am all set to please my guests with this luscious and creamy dessert. Sharing the recipe below; hopefully you will like it !!....Last but not the least, my apologies for posting not so great pictures as I was running late for a meeting and clicked them in a rush.......

Vanilla Pannacotta with Peach Sauce

Ingredients (serves 6)

For Pannacotta

Heavy cream - 2 cups
Full fat milk - 1 cup
Sugar - 3/4 cup
Vanilla extract - 2 tsp
Unflavored gelatin - 7 gms (1 sachet)

P.S. - I have used gelatin in my recipe, but, vegetarians can always go ahead and use 7gms of agar-agar to make the pannacotta.

For Peach Sauce

Peaches/Nectarines - 5
Sugar - 1/4 cup (can be adjusted as per one's sweet preference)
Lemon juice - 2 tbsp
Star Anise (powdered) - 1/2 tsp
Salt - a pinch
Mint leaves - for garnishing

Vanilla Pannacotta with Peach Sauce

Method

1. First take about 2 tbsp of water in a bowl and add gelatin. Let it sit on the counter to soften.
2. In the meanwhile, bring milk, cream and sugar to a simmer in a saucepan. Remember, you do not need to boil the mixture.
3. Once the milk and cream mixture is heated, add the softened gelatin and whisk it continuously until the gelatin is completely dissolved. Mix in the vanilla essence too.
4. Let the cream cool down a bit after which pour it in ramekins or serving glasses and place in the refrigerator to set. It would take somewhere between 4 to 6 hours. Preferably leave it overnight to set firmly.
5. To make the peach sauce, chop the peaches roughly and blend to a smooth puree.
6. Transfer the puree to a saucepan. Start cooking this puree on a low heat along with 1/4 cup of water.
7. Add in star anise powder, sugar, salt and lemon juice. Cook till the puree comes to a boil. Let it simmer further for 5 to 7 minutes after which switch off the flame. Let it come to room temperature and then place in fridge to chill.
8. Just before serving the pannacotta, pour 2 to 3 tbsp of peach sauce on top and garnish with mint leaves. 

Vanilla Pannacotta with Peach Sauce

If you have liked my post, do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on twitter and Instagram.

- Anshu

Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po
Read more

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Chirote Recipe | Chiroti Recipe

By -
Image
With nation celebrating the beautiful festival of 'Ganesh Chaturthi' with all pomp and show, the much awaited season of festivities in India has formally come to a kick start. Lined up from now, are some of the most popular festivals of India - Dussehra, Diwali, Chhath Pooja, Bhai Dooj and Christmas. I have already begun with the preparations for all these celebrations; first on my list is this  beautiful, delicious, flaky and crusty, " Chirote " or " Chiroti ". A traditional Maharashtrian sweet delicacy, it is made using refined flour, deep fried and coated with powdered sugar. For those who love their snacks to be uprightly sweet, can also dip it in sugar syrup. Melt-in-mouth and highly addictive, I promise you will not be able to resist yourself from eating more than one in one go. Looking for the recipe? Here you go .... Chirote Recipe | Chiroti Recipe Ingredients Maida/all purpose flour - 1 and 1/2 cups Ghee - 2 tbsp + 3
Read more

Garlic and Herbed Baby Corn Samosa Cigars

By -
Image
Lately I have been getting a lot of requests from my readers to post some different and unique snacks recipes . Therefore, thought of coming up with some delish starters that you can make and serve during tea time or as party appetizers . For me, the most loved Indian tea time snack happens to be the ever popular Punjabi Aloo Samosa and talking about the continental recipes, I am a great fan of Italian cuisine; the aroma of dried herbs, garlic, basil and cheese is simply to die for. Well, what if we do a fusion of these two beautiful flavours/techniques? Thought over it for a couple of days and suddenly this idea of trying out these " Garlic & Herbed Baby Corn Samosa Cigars " popped in my mind. So, one may ask, why I call them Samosa Cigars? That is because the crust covering the baby corns inside is made using the same technique that we use to make the samosas. The only difference is, it is flavored with some fresh garlic, some chopped basil and a bit of dry Ita
Read more