VegPlanet — October 2017

ABOUT THE CHEF:

Pooja lives for food and travel. All the fl avors and

colors of her desserts are inspired from the skies, the

landscapes & the people she meet while travelling. After

backpacking extensively across India and living a pretty

self sustainable lifestyle during the backpacking days

she developed a very unique bond with nature and all the

animals that we share this nature with! That experiences

led her into watching various documentaries which

eventually made her take up veganism!

COCONUT BERRY PANNA COTTA

A cold, light dessert to accompany a heavy Christmas dinner!

Pooja Masurkar

sweet tooth

INGREDIENTS

120 gm coconut cream

80 gm coconut milk

60 gm coconut sugar

3 tbsp. hot water

1 tsp. carrageenan powder

For raspberry sauce:

100 gm raspberry puree

Water

20 gm sugar

4 tsp. corn fl our

METHOD

• Sprinkle carrageenan powder on hot water and mix
  well to break any lumps. Keep it aside for 10 minutes.
  The mixture should become fi rm like a jelly. This is
  called bloomed carrageenan.


• Mix the cream, milk, and sugar and bring to boil.


• Melt the bloomed carrageenan in the microwave for
  two minutes. Add it to the boiling coconut cream
  mixture.


• Whisk continuously until no lumps remain and sieve
  immediately into a silicon mold or small serving cups.


• Let it cool completely at room temperature before
  transferring to the fridge.

For raspberry sauce:

• Dissolve corn fl our in some water. Keep aside.


• Bring to boil water, raspberry puree, and sugar.


• Turn off the heat and whisk in the corn fl our paste.


• Turn on the heat again and continue to whisk
  vigorously until the mixture becomes thick and glossy
  and starts bubbling rapidly.


• Turn off the heat and pour over the cold coconut
  panna cotta.


• Refrigerate for 20 minutes and garnish with fresh
  berries and mint leaves before serving.

Panna cotta is one of my most favourite Italian desserts. It is super easy to make and goes well with all kinds of
seasonal fruit toppings. I have always been a fan of cold, light, not overly sweet, and fruity desserts, and this one
perfectly fi ts the bill! While travelling in the mountains, I always fi nd myself making this recipe using local produce
and enjoying this super quick dessert by the fi re on a cold windy night.

Yield: 4

Prep time: 10 mins

Cooking time: 30 mins

Make sure to heat the panna cotta

mixture until all the carrageenan

lumps melt. Do not forget to sieve the

mixture into the molds to prevent any

unmelted lumps of carrageenan from

remaining in the panna cotta. This is

important to ensure a silky smooth

panna cotta.

You can adjust the amount of

carrageenan depending on how fi rm

you want the panna cotta to be.

Substitute coconut milk with coconut

cream for a richer and creamier

version.

You can top the panna cotta with fresh

seasonal fruits or crunchy granola for

a lip-smacking healthy breakfast!