Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce | How to make Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce

By Madhuli Ajay  |  26th Jul 2016  |  
4.5 from 2 reviews Rate It!
  • Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce, How to make Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce
Savoury Ricotta and Goat cheese Panna cotta with Makhani sauceby Madhuli Ajay
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

4

2





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

Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce is a popular aromatic and delicious dish. You can try making this amazing Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce in your kitchen. This recipe requires 15 minutes for preparation and 15 minutes to cook. The Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce by Madhuli Ajay has detailed steps with pictures so you can easily learn how to cook Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce at home without any difficulty. Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce is enjoyed by everyone and can be served on special occasions. The flavours of the Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce would satiate your taste buds. You must try making Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce this weekend. Share your Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Madhuli Ajay for inputs. In case you have any queries for Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce you can comment on the recipe page to connect with the Madhuli Ajay. You can also rate the Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce and give feedback.

Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce

Ingredients to make Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce

  • 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

How to make Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce

  1. To make the Panna Cotta
  2. Sprinkle the gelatin over the milk and allow it to stand for 10 minutes or till it blooms.
  3. In a small saucepan,heat the cream.(do not allow it to boil)
  4. Add the milk,gelatin mixture and stir. Cook on low heat, the cream till the gelatin dissolves.
  5. Take off the heat and cool to room temperature.
  6. Using a hand blender mix the cream, ricotta cheese and Goat chesse.
  7. Stir in the Gram Masala and herbs.
  8. Grease small molds (preferably silicone) with a neutral vegetable oil.
  9. Pour the cheese-cream mixture into the molds and refrigerate for 6-7 hours or till well set.
  10. For the Makhani sauce Heat the butter in a pan.Add the cumin seeds.
  11. Once they sizzle add the tomatoes and kasuri Methi.Mix and cook till they are soft.
  12. Take off the heat and add the garam masala,salt and sugar (if using).
  13. Cool and blend together with the cashew nuts to make a thick sauce.(Use little water if required)
  14. 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
  15. 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.

Reviews for Savoury Ricotta and Goat cheese Panna cotta with Makhani sauce (2)

Kanak Patela year ago

Looks so delicious! Yummy!
Reply

Akarshita prasada year ago

A cheese pannacotta sounds so good! looks beautiful too
Reply