Panacotta, is a wibbly wobbly, delicate, light italian desert that is either baked or set in refrigerator. The perfect panacotta is silky, wobbles yet holds the shape. When turned over onto a plate the sides bulge to give a domb shape..
For the syrup
1/2 cup – Water
5 nos – Strawberries
10 nos – Blueberries (optional)
.Grease the moulds that you are using to set the panacotta with vegetable oil. The mould can be glasses, aluminium dariole moulds, steel glasses, anything that is preferably tapers at the bottom.
For the syrup
Boil strawberries , few blueberries and sugar in the water, till the strawberries cook and and the sugar melts. Mash the berries and boil further till it reaches s syrupy consistency. Let it cool.
For the Panacotta
Finely chop the lemon grass. Boil it with the milk for 5 mins in a heavy bottomed sauce pan. Let it sit for an hour. This way the flavour of lemon grass will seap into the milk well. The milk should have reduced to 1/2 cup now.
In 1tbsp cold water sprinkle the gelatin powder and let it sit and bloom for 5 mins.
Keep the saucepan with milk back on the low flame. Add cream and heat it stirring occasionally, so that the cream doesnt stick to the bottom. Let it not boil.
Add sugar and gelatin and stir. Keep the flame still low. Heat the milk till the sugar and gelatin dissolves. If you rub the milk innetween your fingers, you shouldnt feel the gelatin or sugar grains.
Once the sugar and gelatin is dissolved, strain the mixture into a pouring jug. Divide the liquid into the prepared ramekins (moulds).
Leave it out on a platform for half an hour and then place it in the refrigerator overnight.
Unmoulding the Panacotta
Using a sharp knife dipped in water loosen the edges of the panacotta. Then using your index finger push it down and pull it towards the center. Do it all around the edge. This helps in loosening the panacotta from the mould. The place a plate on the mould and turn it upside down and tap it carefully to release the panacotta.