Panna Cotta

It was one of those extremely lazy days; a lot to do but absolutely no mood to do anything. The sister-in-law has been around so we’ve been spending our morning talking and watching TV. The plan is that we cook together from now on. Also since she is around, my brother just might take the initiative to use his hands in the kitchen.

I wanted so desperately to stop idling and make something so I thought Panna Cotta;

Sometimes when I watch cooking shows on TV and I hear of food that I have never made or eaten before, I immediately seem to assume that’s its too exotic or complex for me to create. I think the problem is that I generally over complicate things in my life.

To be honest I thought it would be extremely difficult because it looked so beautiful. Fortunately it was not. Very simple, very tasty. The first day I tried it out I made lavender infused Panna cotta topped with stewed rhubarb.

Lavender Panna Cotta (serves 4)

• 1/2 cup sugar
• 1 cup milk
• 1 cup heavy cream
• 1 tsp lavender buds
• 1 tsp gelatine bloomed in 1 tbsp water

Bring to boil in a saucepan all the ingredients except the gelatine

Remove from heat and let the lavender infuse the mixture

Strain the mixture and add the gelatine to it, stirring quickly

Let the mixture cool for about half an hour (or till lukewarm)

Pour the mixture into ramekins and refrigerate for at least 3 hours

*Make sure you do not pour the hot cream mixture into the ramekins as the gelatine will separate

The first trial run being a success I later made a Coconut Panna Cotta with a strawberry purée. This time I used coconut milk instead of the normal milk and added 1/4 cup of dedicated coconut. Also as an alternative to putting the fruit on top I chilled the strawberry purée at the bottom of the ramekins before pouring the cream mixture on top. The possibilities are endless...