Name: CHILI VANILLA YOGURT PANNACOTTA recipe by Taruna Deepak at BetterButter
Prep time: 480 min
Cook time: 5 min
Total time: 485 min
Yield: 5
Ingredients: 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

Ingredients Serving: 5

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

Instructions

FOR PANNACOTTA:
Lightly grease the moulds with just a little oil.
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.
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)
You can sieve the milk to ensure that the gelatine mixed evenly.
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.
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.
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.
FOR CHOCOLATE SAUCE :
In the bran marie, mix in all the ingredients and stir gently till they are well incorporated.
Remove the sauce from the heat and let it become warm before you pour it over or around the panna cotta.

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