Name: Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce recipe by Madhuli Ajay at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For the creamy Ricotta and Goat cheese Panna Cotta; ½ cup fresh cream; ½ cup milk; ¾ cup freshly made creamy Ricotta cheese; ¼ cup crumbled Goat cheese; ½ teaspoon Garam Masala; 2 tablespoons chopped coriander leaves and mint leaves; 2 teaspoon unflavoured gelatin; Neutral vegetable oil for greasing the molds; For the Makhni sauce; 2 tablespoon butter; ½ teaspoon Cumin seeds; ½ teaspoon grated ginger; ¾ cup chopped tomatoes; ½ teaspoon Garam Masala; ½ teaspoon Kasuri methi,crushed; 2-3 cashew nuts soaked in hot water; Salt to taste; Pinch of sugar (optional); For the Garnish; 8-10 Ginger Julienne; 5-6 cherry Tomatoes, halved; 5-6 curry leaves (or Kasuri Methi); 1 tablespoon butter; Chopped coriander leaves

ABOUT Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce RECIPE

Panna cotta is a traditional Italian dessert made using thickened sweet cream, often served with a sauce. My savoury version is a fusion of this Italian classic with the all time Indian favourite dish-Paneer Makhani. I have substituted the paneer with rich, delicately flavoured Panna cotta. Of course the flavours for the sauce are subtle compared to the orginal dish. To make this unusual Panna Cotta,creamy Ricotta cheese+ Goat cheese+ heavy cream is flavoured with Garam Masala and some herbs and is then left to set in the refrigerator in mini moulds . This is then served with the tangy Tomato sauce. You can substitute the Goat cheese with curd cheese. Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce is a perfect cold appetizer especially if you have an adventurous palate or like me if you do not have a sweet tooth but want to enjoy a silky smooth Panna Cotta :). Serve it with a green salad or crisp Tandoori roti (or Pita) chips brushed with herbed butter

Ingredients Serving: 4

For the creamy Ricotta and Goat cheese Panna Cotta
½ cup fresh cream
½ cup milk
¾ cup freshly made creamy Ricotta cheese
¼ cup crumbled Goat cheese
½ teaspoon Garam Masala
2 tablespoons chopped coriander leaves and mint leaves
2 teaspoon unflavoured gelatin
Neutral vegetable oil for greasing the molds
For the Makhni sauce
2 tablespoon butter
½ teaspoon Cumin seeds
½ teaspoon grated ginger
¾ cup chopped tomatoes
½ teaspoon Garam Masala
½ teaspoon Kasuri methi,crushed
2-3 cashew nuts soaked in hot water
Salt to taste
Pinch of sugar (optional)
For the Garnish
8-10 Ginger Julienne
5-6 cherry Tomatoes, halved
5-6 curry leaves (or Kasuri Methi)
1 tablespoon butter
Chopped coriander leaves

Instructions

To make the Panna Cotta
Sprinkle the gelatin over the milk and allow it to stand for 10 minutes or till it blooms.
In a small saucepan,heat the cream.(do not allow it to boil)
Add the milk,gelatin mixture and stir. Cook on low heat, the cream till the gelatin dissolves.
Take off the heat and cool to room temperature.
Using a hand blender mix the cream, ricotta cheese and Goat chesse.
Stir in the Gram Masala and herbs.
Grease small molds (preferably silicone) with a neutral vegetable oil.
Pour the cheese-cream mixture into the molds and refrigerate for 6-7 hours or till well set.
For the Makhani sauce Heat the butter in a pan.Add the cumin seeds.
Once they sizzle add the tomatoes and kasuri Methi.Mix and cook till they are soft.
Take off the heat and add the garam masala,salt and sugar (if using).
Cool and blend together with the cashew nuts to make a thick sauce.(Use little water if required)
For the garnish: Heat the butter in a small pan. Saute the cherry tomatoes for a few seconds and take them out. Add the ginger julienne and curry leaves (if using). Fry till they become crisp and take then take them out. Cool
To assemble the Panna Cotta Unmold the Panna cotta onto a small serving plate.Spoon some sauce around it. Top with one cherry tomato half, ginger julienne and coriander leaves, curry leaves or kasuri methi.

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