For the second day, here is one more easy breezy dessert you can put together in around fifteen minutes. I am not going for any traditional recipes this week, but am just giving you some good ideas for any party you will be doing for easter or some other occasion. Ever since I bought a pack of dried rose petals from Delhi, I have been using it to top my desserts. My daughter loves it and being the only one who is trying out the desserts, I am quite happy to add the rose petals on them. They look so good and tastes great too.
I also have a jar of gulkand which I rarely use. So I thought of making this dessert. As I had all the ingredients, I made it up in minutes and the time taken to set the pannacotta is the longest. Pannacotta is an Italian dessert which is so creamy and uses gelatin to set. As agar agar or veg gelatin is the go to setting agent for vegetarians, I used it up in this recipe. As the recipe uses one part milk and one part cream, the texture is so creamy. You can either set it in the serving bowls or can set it in bowls and tip it over and serve on a plate. It holds it shape nicely, but still is not rubbery. The amount of veg gelatin used can be varied according to your preference. As I love the creamy type, I went for 1/2 tsp. But if you want it more sturdier, then you can increase the amount by 1/4 tsp. Have this as the base recipe and go for variations and I am sure you will have fun.
Milk – 225 ml
Low Fat Amul Cream – 200 ml
Sugar – 1/3 cup
Gulkand – 2 tbs
Rose Essence – a few drops
Red Food Colour – a few drops (optional)
Veg Gelatin / Agar Agar powder – 1/2 tsp
In a pna mix together 200 ml milk, cream, gulkand, rose essence and sugar.
Mix until well combined.
To the remaining milk add the gelatin and mix it well.
Heat it on low flame until it is nice and hot.
At the same time heat the milk and cream mixture until hot.
Add the gelatin to the milk and mix it with a whisk and keep on heating until it starts to bubble.
Switch off flame and add food colour if using.
Mix it well and pour into glasses or any serving bowls.
Allow it to cool for a while.
Refrigerate for atleast 3 hours.
Garnish with fresh or dry rose petals and serve it chilled.