Name: Savoury Tricolor Panna Cotta recipe by sweta biswal at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
For the Palak Paneer Panna Cotta - Blanch the baby spinach leaves.
Heat a little butter in a wok. Add the onions and garlic. Fry till onion turns translucent.
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.
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.
Add the pureed mixture to the cream and beat lightly to mix evenly.
Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
For the Pumpkin Erissery Panna Cotta - Heat the oil in a wok.
Add the curry leaves and let them turn brown. Remove and keep aside.
Add the garlic and shallots . Fry lightly. Next add the pumpkin cubes along with the cumin and red chili powder.
Add a little water, salt to taste and cover with a lid. Once the pumpkin is cooked through, remove from the flame.
Blend the pumpkin along with the liquid gelatin.
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.
Add the pumpkin mixture to the cream and beat lightly to mix evenly.
Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
Pour into moulds/ramekins/glasses. Put inside the fridge for 30-40 mins to chill. Remove just before serving.
For the Dahi Baigana Panna Cotta - Heat a little oil in a pan
Add the curry leaves and remove after 30 seconds.
Add the eggplant slices along with a little salt. Cook till lightly browned on both sides.
Once the eggplant has cooled down, blend it along with the hung curd, roasted cumin-chili powder, liquid gelatin and salt.
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.
Add the eggplant and curd mixture to the cream and beat lightly to mix evenly.
Garnish as per the images or use your own imagination. Tastes best when served on same day !

Similar Recipes