CHILI VANILLA YOGURT PANNACOTTA | How to make CHILI VANILLA YOGURT PANNACOTTA

By Taruna Deepak  |  18th Apr 2017  |  
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  • CHILI VANILLA YOGURT PANNACOTTA, How to make CHILI VANILLA YOGURT PANNACOTTA
CHILI VANILLA YOGURT PANNACOTTAby Taruna Deepak
  • Prep Time

    8

    Hours
  • Cook Time

    5

    mins
  • Serves

    5

    People

1

0





About CHILI VANILLA YOGURT PANNACOTTA Recipe

With an added oomph of chilli and chocolate this panna cotta will never let you down and always please your guest and family.

CHILI VANILLA YOGURT PANNACOTTA is an authentic dish which is perfect to serve on all occasions. The CHILI VANILLA YOGURT PANNACOTTA is delicious and has an amazing aroma. CHILI VANILLA YOGURT PANNACOTTA by Taruna Deepak will help you to prepare the perfect CHILI VANILLA YOGURT PANNACOTTA in your kitchen at home. CHILI VANILLA YOGURT PANNACOTTA needs 480 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking CHILI VANILLA YOGURT PANNACOTTA. This makes it easy to learn how to make the delicious CHILI VANILLA YOGURT PANNACOTTA. In case you have any questions on how to make the CHILI VANILLA YOGURT PANNACOTTA you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Taruna Deepak. CHILI VANILLA YOGURT PANNACOTTA will surely satisfy the taste buds of your guests and you will get compliments from your guests.

CHILI VANILLA YOGURT PANNACOTTA

Ingredients to make CHILI VANILLA YOGURT PANNACOTTA

  • 175 gm hung yogurt (I drained the water from the yogurt for 2 hours)
  • 1½ cup full fat milk
  • 2-3 tbsp sugar
  • ¼ tsp vanilla bean powder (I used Fab India brand) or ½ tsp vanilla essence
  • ½ tsp medium hot chilli flakes or 1 medium hot dry red chili (remove the seeds)
  • 2½ tsp gelatine powder for a firm set panna cotta (I used 2 tsp for a softer panna cotta)
  • A little oil to lightly grease the moulds
  • For chocolate sauce:
  • 1 cup dark chocolate chips or dark chocolate, chopped
  • ¼ cup cream
  • 2 tbsp milk
  • 1 tbsp golden syrup (I used home-made) or you may use sugar

How to make CHILI VANILLA YOGURT PANNACOTTA

  1. FOR PANNACOTTA:
  2. Lightly grease the moulds with just a little oil.
  3. Heat 1 cup milk in a heavy bottom pan on medium heat. Add sugar and keep stirring the pot for 3-4 minutes. Add the vanilla and the chili flakes (I chopped them fine with a knife rather than making the powder). Let the mixture steep.
  4. Meanwhile, sprinkle ½ tsp gelatine powder over ½ cup of warm milk. Let it ‘bloom’ for 10 minutes. If it still doesn’t mix well, gently warm the milk stirring till the gelatine is dissolved (Ensure that the gelatine milk stays warm and not cold)
  5. You can sieve the milk to ensure that the gelatine mixed evenly.
  6. Whisk the curd till no lumps are there (I gradually added the warm milk mix in batches and whisked the yogurt). Now whisk in the gelatine milk mix.
  7. Pour the mix into the prepared moulds and cover with cling film. Keep in refrigerator till the pudding is set – at least 4-6 hours but preferably over nite.
  8. To release the pudding from the mould, run the knife across the sides and gently tap the bottom. If the pudding does not release, immerse the bottom half into hot water for 6-8 seconds and turn it over on the serving plate.
  9. FOR CHOCOLATE SAUCE :
  10. In the bran marie, mix in all the ingredients and stir gently till they are well incorporated.
  11. Remove the sauce from the heat and let it become warm before you pour it over or around the panna cotta.

My Tip:

To make hung yogurt, line a large sieve with a muslin cloth and pour the yogurt onto it. Bring the ends of the cloth together and tie into a knot. Let the water drain from the curd in a refrigerator for at least 7-8 hours or overnight. Do not forget to put a container underneath the sieve.

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