Savoury Tricolor Panna Cotta | How to make Savoury Tricolor Panna Cotta

By sweta biswal  |  12th Aug 2016  |  
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  • Savoury Tricolor Panna Cotta, How to make Savoury Tricolor Panna Cotta
Savoury Tricolor Panna Cottaby sweta biswal
  • Prep Time

    20

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

80

0





About Savoury Tricolor Panna Cotta Recipe

The Panna cotta takes on a savoury twist in the shades of the Indian Tricolor. Inspired by the very rich and diverse Indian cuisine, I have infused it with flavours like Palak Paneer, Dahi Baingan and Pumpkin Erissery.

Savoury Tricolor Panna Cotta is a delicious dish which is enjoyed by the people of every age group. The recipe by sweta biswal teaches how to make Savoury Tricolor Panna Cotta step by step in detail. This makes it easy to cook Savoury Tricolor Panna Cotta in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Savoury Tricolor Panna Cotta at home. This amazing and mouthwatering Savoury Tricolor Panna Cotta takes 20 minutes for the preparation and 25 minutes for cooking. The aroma of this Savoury Tricolor Panna Cotta is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Savoury Tricolor Panna Cotta is a good option for you. The flavour of Savoury Tricolor Panna Cotta is palatable and you will enjoy each and every bite of this. Try this Savoury Tricolor Panna Cotta and impress your family and friends.

Savoury Tricolor Panna Cotta

Ingredients to make Savoury Tricolor Panna Cotta

  • For the Palak paneer Panna Cotta -
  • a fistful of baby spinach leaves
  • 1 inch sized cube of paneer
  • 2 tsp chopped onions
  • 2 garlic cloves
  • 1 pinch garam masala
  • 1 tsp gelatin
  • 1/4 cup fresh cream
  • salt to taste
  • 1/2 tsp butter for frying the onions
  • For the pumpkin Erissery Panna Cotta -
  • 1/2 cup red pumpkin cubes
  • 3-4 curry leaves
  • 2 garlic cloves
  • a pinch of cumin powder
  • a pinch of red chilli powder
  • 2 tsp chopped shallots
  • 1/2 tsp oil
  • salt to taste
  • 1 tsp gelatin
  • 1/2 cup coconut Milk
  • 1/4 cup fresh cream
  • For the Dahi baingan Panna Cotta -
  • 1/2 cup eggplant slices
  • 4-5 curry leaves
  • a pinch of roasted cumin-chili powder
  • 1/2 tsp sugar
  • 1 tsp oil
  • salt to taste
  • 1 tsp gelatin
  • 1/4 cup fresh cream
  • 1/2 cup hung curd

How to make Savoury Tricolor Panna Cotta

  1. Soak each teaspoon of gelatin with about 3 tbsp of water in three separate bowls. Once it blooms up, place the bowls in a saucepan of hot water and stir them to dissolve the gelatin completely.
  2. For the Palak Paneer Panna Cotta - Blanch the baby spinach leaves.
  3. Heat a little butter in a wok. Add the onions and garlic. Fry till onion turns translucent.
  4. Take the blanched spinach, garam masala, fried onion and garlic, and the paneer cube in a liquidizer jar. Blend well. Then add the liquid gelatin and blend again.
  5. Around the same time, simmer the fresh cream for about 5-7 mins in a thick bottomed saucepan. Season with salt and remove from the flame.
  6. Add the pureed mixture to the cream and beat lightly to mix evenly.
  7. Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
  8. For the Pumpkin Erissery Panna Cotta - Heat the oil in a wok.
  9. Add the curry leaves and let them turn brown. Remove and keep aside.
  10. Add the garlic and shallots . Fry lightly. Next add the pumpkin cubes along with the cumin and red chili powder.
  11. Add a little water, salt to taste and cover with a lid. Once the pumpkin is cooked through, remove from the flame.
  12. Blend the pumpkin along with the liquid gelatin.
  13. Around the same time, simmer the fresh cream and the thick coconut milk for about 5-7 mins in a thick bottomed saucepan. Season with salt and remove from the flame.
  14. Add the pumpkin mixture to the cream and beat lightly to mix evenly.
  15. Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
  16. Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
  17. For the Dahi Baigana Panna Cotta - Heat a little oil in a pan
  18. Add the curry leaves and remove after 30 seconds.
  19. Add the eggplant slices along with a little salt. Cook till lightly browned on both sides.
  20. Once the eggplant has cooled down, blend it along with the hung curd, roasted cumin-chili powder, liquid gelatin and salt.
  21. Around the same time, simmer the fresh cream for about 5-7 mins in a thick bottomed saucepan. Season with salt and sugar. Remove from the flame.
  22. Add the eggplant and curd mixture to the cream and beat lightly to mix evenly.
  23. Garnish as per the images or use your own imagination. Tastes best when served on same day !

My Tip:

Tastes best when served on same day.

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