Friday, January 20, 2012

Layered banana and strawberry panna cotta

Layered banana and strawberry panna cotta

Banana pulp/ Strawberry pulp 
1/4 cup (to make the pulp, pulse the banana / strawberry in a blender until smooth. Do not use water. You will have to use 1 medium sized banana to make the banana pulp and approx 5-6 strawberries for the strawberry pulp)

1 cup Low fat yogurt 
3/4 cup Condensed milk 
2 tsp Gelatine 
Warm Water 
2 tbsp to dissolve the gelatine

step 1
Both the banana and strawberry panna cotta follows the same recipe. The only difference will be the fruit used in each.

step 2
Completely dissolve gelatine in warm water and set aside.

step 3
Place condensed milk in a heavy bottomed pan and bring to just boil. Now add the dissolved gelatine, remove from flame and leave to cool for a few minutes.

step 4
Meanwhile, whisk together yogurt and fruit pulp (you may use a blender) to form a smooth mixture.

step 5
Add this to the cooled condensed milk- gelatine mixture and mix well.

You may now pour your panna cotta into dessert bowls or glasses and leave to set in the refrigerator. As simple as that?.
The best part about this dessert is that it requires just 4 hours setting time. So it?s an easy whip up when you have some guests coming over.

step 6

Well, I layered the strawberry panna cotta over banana.
For this I poured the banana panna cotta in dessert bowls and left it in the refrigerator for an hour.
Make sure that this layer is nearly semi solid. Now slowly spoon in the strawberry layer as well and return the bowls into the refrigerator and leave to set for 4 hrs.

Please remember to cover your dessert bowls with a cling sheet to avoid a film formation on your dessert.

0 comment:

Post a Comment