Recipe can be found @ Zesty South Indian Kitchen
Coconut- Ginger- Cardamom Panna cotta with Blueberry sauce
What you need
Heavy cream: 1 cup
Coconut milk: ¼ cup
Freshly grated ginger: 1 teaspoon
Cardamom pods: 2 no
Agar agar: 2 tablespoon
Water: ¼ cup
To blueberry sauce
Fresh blueberries: ½ cup
Orange juice: ¼ cup
Maple syrup: 1 tablespoon (Increase the amount if you want more sweetness)
Ground cinnamon:1/8 teaspoon
How I made
In a small bowl soak agar agar with ¼ cup of water for about 30 minutes.
In the mean the grate the ginger using micro plane and set aside. Ground the cardamom using motor and pestle into a fine powder and set aside.
Lightly grease the 3 custard bowls with canola oil and set aside.
After 30 minutes of soaking time in a medium bowl heat agar agar, sugar and ¼ cup of heavy cream . Bring to boil and cook for 2 minutes or until entire agar agar has melted and incorporated into the cream. Switch off the flame.
To this add ¼ cup of coconut milk, ginger and ground cardamom powder and mix everything to combine well while it is warm.
Beat rest of heavy cream with whisk for 5-6 times or until small bubbles are visible. Add this heavy to coconut milk- ginger- heavy whipping cream- sugar- agar agar mixture. Immediately strain this using a strainer and transfer to prepared bowl. (You have to do this step immediately otherwise if the mixture is become cold then agar starts of set at room temperature.)
Keep the Panna cotta inside refrigerator for about 4 hours or overnight for chill.
When you are ready to serve the Panna cotta prepare the blueberry sauce by heating the orange juice, blueberries, maple syrup and cinnamon. Bring to boil and switch off the flame, so that blueberries will able to hold the shape.
For transferring to serving plate, keep the Panna cotta in warm water for one minute to loosen the side and flip them. Normally they will come out without any problem, if they still stuck to mold then slightly loosen the sides with knife dipped with warm water.
Serve them with blueberry sauce. Enjoy.
Cardamom-Saffron- Rose water Panna cotta with Orange gelee
What you need
Heavy cream: 1 cup
Milk: ¼ cup
Water: 1/4cup
Agar agar: 1 ½ tablespoon ( I used flakes)
Cardamom pods; 5 no
Saffron: ¼ teaspoon
Rose water: 1/3 teaspoon
For orange glee
Orange juice: 2/3 cup ( I used fresh juice)
Agar agar:1 tablespoon
Sugar: 1 tablespoon
How I made
In a small bowl soak agar agar with ¼ cup of water for about 30 minutes.
Ground the cardamom using motor and pestle into a fine powder and set aside. Heat milk in microwave safe bowl for 30 seconds high and add saffron and set aside.
Lightly grease the 3 custard bowls with canola oil and set aside.
After 30 minutes of soaking time in a medium bowl heat agar agar, sugar and orange juice . Bring to boil and simmer for 2 minutes or until entire agar agar has melted and incorporated into the juice. Switch off the flame. Transfer this orange juice-sugar-agar agar mixture into the prepared custard bowl and allow set in refrigerator for about 30 minutes or until it set.
In the mean time heat in a medium bowl, heat agar agar, sugar and ½ cup of heavy cream and bring to boil and let it simmer for 2 minutes or until the agar agar gets incorporated well. Switch off the flame.
In the mean time beat rest of heavy cream with whisk for 5-6 times or until small bubbles are visible.
To this add milk and light beaten rest of heavy cream and ground cardamom powder and mix everything to combine well while it is warm. Immediately strain this using a strainer and transfer to prepared bowl. (You have to do this step immediately otherwise if the mixture is become cold then agar starts of set at room temperature.)
Keep the Panna cotta inside refrigerator for about 4 hours or overnight for chill.
Orange flavored Almond Florentine cookies
What you need
Almond meal: 1/3 cup
Unbleached All purpose flour: 1 tablespoon (I used King Arthur flour)
Orange Zest: 1 teaspoon
Melted butter: 1 ½ tablespoon
Water: 1 ½ tablespoon
Light corn syrup: ½ tablespoon
Granulated sugar: 1 ½ tablespoon
Heavy cream: 1 tablespoon
Vanilla extract: ¼ teaspoon
Salt: 1/8 teaspoon
How I made
Preheat oven to 350 F. Line cookies sheet with non stick foil or parchment paper and set aside.
Melt the butter in microwave safe bowl by heating butter at 20 seconds high and set aside.
In a medium bowl swift together almond meal, all purpose flour, sugar, salt and set aside.
To dry ingredients add melted butter, light corn syrup, heavy cream, vanilla extract and orange zest and mix well. To this gradually add water to form thick batter ( similar to cream of wheat).
In prepared baking sheet scoop out ½ tablespoon of cookie batter and line those leaving 2 inch space in between. Once you finished the line the batter, with back of tablespoon gradually spread each batter into round similar to large cookies. This step will prevent extra spreading of batter while baking.
Bake for about 9-10 minutes or until the sides turn golden brown in color. Leave the cookies for 5 minutes in the cookie sheets and then remove and cool them in wire rack. Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days.
If you want you can sandwich chocolate between two cookies or drizzle chocolate over them. I skipped that part.