Star Anise Panna cotta with Khubani
This is where my Master Chef journey began. A very close friend really pushed me to sign up for Master Chef Auditions. The auditions were on Saturday and Friday evening at 7:00 PM I had not idea what I would bring for the auditions. I decided to make this recipe which has been my family favorite. I walked into the auditions with the Panna cotta and heart beating fast.
Star Anise Panna cotta
Panncotta is an italian word that translates to ‘ Cooked Cream’. It is such an easy to make dish and yet it is very easily customizable. You can change flavors, pair it with different things and the best part, it looks super fancy.
I tried quite a few recipes till I settled on this one. It tastes just like the panna cotta served at Italian restaurants. I like to serve it with fruits or even chocolate sauce, or stewed fruits.
Today I have flavored it with one of my favorite spices, Star Anise & served with stewed apricots. In Hyderabad ( India) there is a sweet, Khubani ka Meetha, and my inspiration for today’s dessert comes from that.
- 1/2cup milk
- 1 (.25 ounce) envelope unflavored gelatin ( I used Knox powder today)
- 2 1/2 cups heavy cream
- 1/2 cup white sugar
- 6-8 Star anise
- 5-6 Whole black pepper
- Blooming the gelatin: Pour milk into a small bowl, and stir in the gelatin powder. Set aside.This will help gelatin absorb the milk and mix well
- Pound the spices in a mortar and pestle. Keep them coarse
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat until it is lukewarm, and set it aside for 1 hour or so. Longer the better.
- Setting aside the cream helps the flavors of spices seep into the cream beautifully.
- Bring to a full boil, don’t let it over flow. Pour the gelatin and milk into the cream, stirring until completely dissolved.
- Cook for one minute, stir so the gelatin does not form a lump.
- Remove from heat, strain and pour into individual ramekin dishes.
- Cool the ramekins uncovered at room temperature.
- When cool, cover with plastic wrap, and refrigerate for at least 4 hours, ideally overnight before serving.
- 10-12 Dried Apricot
- 1/4 cup white sugar
- 2-3 Star anise
- 2-3Whole black pepper
- 1/2 cup water
- Chop the apricots fine
- Add sugar, water, spices and apricots in a small sauce pan
- On a low flame cook till the apricots are softened and the water gets nice and syrupy.
- Remove the spices before serving
Pistachio Rose caramel
Will Update the recipe soon.
Demold the pannacotta and serve with the stewed apricot. I also love to use candied Pistachio while serving.