Panacotta is a flavourful Italian dessert. Flavoured with vanilla essence. I served it with homemade strawberry sauce and oats cookies crumble. Which complete the dessert. It will melt in the mouth and the blend of creamy pannacotta with strawberry sauce gives u a tangy taste and the oats cookies crumble gives a nice texture. Also, the pannacotta made with agar agar powder is 100 per cent vegan, processed from seaweeds.
Ingredients
- 500ml Milk (Amul)
- 4 Tbsp Sugar for Panacotta and 1/2cup Sugar for Strawberry Sauce (Madhusudan Sugar)
- 150 gm Fresh Strawberries (Chopped)
- 1/2 Lime Juice
- 1 Tbsp Vanilla Essence
- 2 Tsp Agar Agar Powder (Meronagaragar)
- 4 Tbsp Water
- 3 Tbsp Coconut Cream (Kara)
Preparation
Prep: 10 minutes
Cooking: 30 minutes
- First, make a slurry of agar agar powder and water.
- Next, add milk to a saucepan and bring it to boil in medium flame.
- In another pan add chopped strawberries and sugar. Turn on the heat and prepare the sauce in medium flame.
- When the milk starts boiling add sugar to it.
- When sugar dissolves add the vanilla essence, coconut cream and the agar agar slurry. Stir continuously. Cook for 5 minutes.
- Then turn off the heat and pour it in desired glass or ramekin bowl. Set in refrigerator for 4 hours.
- Now in the strawberry sauce when the strawberries are little softened, then add lime juice and turn off the heat. Keep aside and cool it completely.
- While serving put the pannacotta on the plate, spread some strawberry sauce and also with oats cookies crumble and fresh strawberry.
