Ever since I tried panna cotta, I’ve been a huge fan. The reason being its simplicity! I’m also a huge fan of desserts that are flexible and customizable, one can make panna cotta in so many different flavours and different ways. It’s special because it is silky, delicious and creamy, minus the cream. It’s a perfect dessert when you want a sweet and light finish to your meal.
Ingredients
- 1 Cup Full Fat Milk (Govardhan)
- 1 Cup Melted Dark Chocolate (Denali Premium)
- 1/2 Cup Cocoa Powder (Cadbury)
- 1/2 Cup Hung Curd (homemade)
- 1 Tsp Agar Agar (Veg) Powder (Meron)
- 1/2 Cup Honey (Dabur)
- 1 Tsp Vanilla Essence/Extract
- A pinch of salt
- Chocolate Shards/Syrup (optional)
Preparation
Prep: 10 minutes
Cooking: 5 minutes
- Dissolve Agar Agar powder in 2 tsp cold water and let it swell for about 5 to 10 minutes.
- In a non-stick saucepan combine the milk, honey, salt and cocoa powder until the cocoa powder is nicely combined. Then add the Agar Agar powder and mix well.
- Put the saucepan on the burner and bring it to one boil, remove from heat and add the melted chocolate and vanilla, stirring into a smooth mixture.
- Let it cool. Once it’s warm, add the curd and combine well.
- Pour the mixture into ramekin cups/moulds and refrigerate for 3-4 hours or overnight (works best in case of dark chocolate).
- Dip the ramekin cups into a bowl of hot water for few seconds, run a sharp knife around the edges and invert onto a plate.
- I have garnished my panna cotta with homemade white chocolate, some pomegranate jewels and syrup.
