Pina Colada Panna Cotta with Pineapple jelly and Caramelized Pineapples

This months challenge on Sweet Fantasy Club # 2 , Panna Cotta was chosen for the fusion Dessert . +Preeti Garg  allowed us to choose any flavor or topping of our choice. As soon as i knew that we can choose any flavor , i started dreaming on the flavors and ended up with Pina colada .

Panna Cotta is an Italian Dessert made by combining cream , milk and sugar mixing with gelatin and let it cool until set . It can be served with berries , caramel , chocolate sauce or fruit coulis . It is light , smooth and creamy in texture and it melts in mouth .

Pina Colada drink has Pineapple juice , Cream of Coconut and rum in it . Bringing  the Flavor of Pina Colada in Panna Cotta was a bit challenging . Adding cream of coconut would make the Panna Cotta too creamy and i didn't like the idea of mixing all the ingredients together , so i came up with this layered Pina Colada Panna Cotta . The first layer has Pineapple jelly ,the second layer has Cream of Coconut and the third layer was Caramelized Pineapples.

 INGREDIENTS:

For Jelly :
Pineapples - 4 Slices ( I used Can pineapples)
Pine apple juice - 1/4 Cup
Gelatin - 2 1/4 TSP or one packet.
Sugar - 1 TBLS ( you can increase according to your sugar level)
Salt - Pinch

For Panna Cotta :
Fresh Cream - 1/2 Cup
Thick Coconut Milk - 1/2 Cup ( i made it at home )
Sugar - 2 TBLS + 2 TSP ( according to your sugar level )
Gelatin - 2 1/4 TSP or a packet
Water - 3 TBLS

For Caramelized Pineapples:
Chopped Pineapples - 1/2 Cup
Butter - 1 TBLS
Sugar - 1 TBLS
Salt - Pinch

INSTRUCTION:

To Make Jelly :

• Puree the pineapples ..
• In a saucepan ,Sprinkle the gelatin over the pineapple juice. Let to sit for couple of minutes until it blooms.
• Stir in the sugar , pinch of salt and the pineapple puree in the gelatin mixture and warm over  low heat.( This process is to dissolve the sugar and the gelatin mixture , so do it in a mild heart ) .
• Once the sugar and the gelatin mixture is dissolved completely pour it in the dessert bowl ( cling wrap the top of the bowl ) and allow it to set in the refrigerator .( It probably would take 2 - 3 hours ).

To Make Panna Cotta:

• Sprinkle the gelatin over the coconut milk . Let it set for couple of minutes until it blooms.
• Stir in the sugar and warm over mild heat until the sugar and gelatin dissolves.
• Lastly whisk in the fresh cream , Take off the heat and allow it to cool down for ten minutes .( Cooling down before pouring in the dessert bowl is not to ruining the pineapple jelly which is already set ) .
• Once it is cooled down , pour it in the dessert bowl . refrigerate it till it gets set.

To Make the Caramelized Pineapples:

• In a saucepan ,stir in sugar and butter over medium heat.
• Sugar will get dissolved and this is the initial stage of caramelization ( keep stirring with the a wooden spoon as it can get burnt very soon )
• Lastly add the Chopped pineapples ,sprinkle pinch of salt and cook for two minutes till they turn brown .
• Cool it down completely before garnishing on top of set panna cotta.

Notes :

- The amount of sugar i had used is for my sugar level . You could add more or lesser depending on your taste.
- I used very little salt you could omit it too . But it brings a good taste.
- The more shallow the dish , Faster the pudding will set. Give it some time to set.

Linking it to tuesday's table @ Love in the kitchen , Continental Recipes

Mozzarella in Carrozza IFC #3

Mozzarella in Carrozza  , It means Fried Mozzarella in a Carriage . Sounds interesting right . Mozzarella is stuffed in bread and deep fried . They are at its best taste when they are served warm. Mozzarella in Carroza was one of the suggested recipe by +Priya Suresh for this month's challenge on International Food Chalenge . 

If  Bread and cheese available at home and you are looking for a crunchy and cheesy snack , this is for you . Simple to make and they are absolutely delicious.

INGREDIENTS:

White Sandwich Bread - 2 

Fresh Mozzarella - Thinly sized

All Purpose Flour - 1/4 Cup

Salt - For Taste

Oil - For frying

Butter - 1 Tsp

2 Slices of bread would make 2 sandwiches and 4 bite size Quarters.

INSTRUCTIONS:

• Spread the butter on both the bread slices .
• Top it with mozzarella and close it with the other bread.
• Neatly trim the edges and carefully cut it into 2 or quarters.
• Give it a quick press in the edges . Because we have applied butter the edges will not open.
• Dip the edges of the sandwich in all purpose flour .
• In a bowl mix all purpose flour and water ( Should be beaten egg consistency).
• Dip the edges and sides .
• Heat the oil and fry the sandwiches till golden brown .

Crostini with Cherry Tomatoes & Mozzarella IFC# 3

For this month's challenge on IFC , +Priya Suresh has chosen 4 marvelous recipes . This month we are going to explore Campania the cuisine of Italy .  We all know Italy itself is best known around the world for its own Pizza.  Campania's cuisines relies on sun-kissed vegetables , herbs, salty capers , dried pasta and fresh farm house Cheese .

As usual 4 recipes were suggested and we have to choose on and explore them.

• Crostini with Cherry Tomatoes and Mozzarella  
• Spaghetti alla Puttanesca
• Mozzarella in Carrozza 
• Pizza Margherita                        

    

Crostini is a simple , delicious and a tasty snack. It is just arranging the pre-made french bread with cheese and tomatoes .   Lets get to the recipe. 

 Ingredients :

French  Bread -   1 Loaf

Mozzarella  Cheese -  1 Ball

Grape  Tomatoes -  1 Cup

Butter -  1/2 Stick

Garlic -  1 Clove (minced)

Basil -  few ( Chopped) i used cilantro for garnishing.

 Instructions:

Preheat the oven at 350F .
In a small bowl mix the butter and minced garlic .
Brush the garlic butter on both the sides of the bread.
Top it with cheese, sliced grape tomatoes and Chopped Basil.
Bake it for 10-15 minutes till the cheese melts.
Serve it warm.

Notes -

I baked the bread slice only with Mozzarella after the cheese was melted i decorated with Grape tomatoes and Cilantro leaves. Thins way you could feel the crunchiness of the cherry tomatoes in each bite.

Continental Recipes.

Eggles Tiramisu with Homemade Crunchy Almonds Saviordi Biscuits ( Lady Fingers) and homemade Mascarpone Cheese ...

This is my favorite Italian Dessert , it means "Pick me up" , which is made with coffee dipped lady fingers layered with Custard which is made of egg yolks and Mascarpone Cheese . I was planning to make tiramisu for a long time luckily to see Sowmya had suggested Tirmisu for this months Eggless Baking challenge.

I had a hard time searching for Mascarpone Cheese in the area i live . Gayathri sent me a link how to make home made Mascapone Cheese . That was really helpful. 

Looking at the dessert we think it is really hard to make it home. Not at all. It is really simple if we organise our selves well. I made the Lady fingers and Mascarpone Cheese one day ahead and the next day i assembled them and allowed it to refregirate  for 24 hours.

The Ingredients i used , are the things we always have it in our pantry. The only thing i bought was a pint of Fresh Cream . I managed to divide the Fresh Cream to make Mascarpone Cheese and for the custard.

 

How I make Mascarpone Cheese:                              Recipe Source :Baking Obsession

Fresh Cream : 1 1/2 Cup

Lime juice : 1- 2 TBLSP

- Double Boil the Fresh Cream.

- Once you start seeing the bubbles in the fresh cream add the lime juice and keep stiring it.

- Obviously you will not be seeing the curdling process like milk.

- Line a Cotton Cloth in a sieve .

- Remove it from the flame , and pour it in the aligned sieve.

- Place the sieve in a bowl , so that the water from the cream does not mess the kitchen.
- Allow it to cool , Know the cloth , Cover it with a cling wrap ( with the sieve).
- Place it in the Fridge . It takes 24 to hours to set.
-  Next day you have awesome Creamy Mascarpone cheese.

How to make Eggless Saviordy Biscuits:

At first i thought , i shall use Grounded almonds on the layers . Then i was not sure whether it will set properly , so i used it in the biscuits. It was crunchy and gave a good flavor to the biscuits.

APF - 1 Cup
Coarsly Grounded Almonds- 1/2 Cup
Salted Butter - 1 Stick ( Room Tempreture)
Condence Milk - 9 TBLSP ( used it upto my taste :P )
Milk- 1/4 to 1/2 Cup
Almond Essence - 1 TSPN

-  Beat and combine well the Butter and Condensemilk . Do not over beat them.
-  Add the Almond Essence and mix
-  Add APF and milk alternatively give it a quick mix with the beater .
- Once everything is half mixed use a spatula and fold .
- Add the Corsly grounded Almonds and Fold
- Using a piping bag , Pipe the batter in a greaced tray like we do eclairs.
- Bake it in a preheated oven for 15 - 20 minutes @ 350F.

                                                   

Once it is baked . Allow it to cool in the wire wrack and store it in the air tight box.

How i made the Custard:

Ingredients:
Mascarpone Cheese - Made with 1 1/2 Cups of  Whipping Cream
Fresh Cream - 1/2 Cup
Condense Milk - ( 200 gm ) Depending on the sweetness you want


- Whip up the fresh Cream , to soft peaks.
- Keep it a side.
- Combine the remaining Condensemilk ( which i used for lady fingers) and Mascarpone Cheese .
   Give it a quick mix with the beater.
- Fold the Fresh Cream and condensemilk mixture

Now you are ready to assemble the Tiramisu

Note - Do not over beat the condensemilk and Cheese , It might go watery.
           Do not think it is too much of condensemilk , It was perfect sugar for me.


 For Soaking :

 Water - 1 1/2 Cups
 Coffee Powder - 3 TBLSP ( If you want a lighter flavor reduce the amount of coffee)

Boil the water and add 3 TBSP of Coffee.
Strain it as you dont get any coffee Granules.
When soaking use warm coffee.

I did not use sugar on cofee , Because i had enough sugar in my Biscuits and Custard.

How to Assemble:

- Dip the Biscuits in the coffee and assemble it in the Tin.
- Pour the Custard Mixture , spread it evnly and do the layering again till the Biscuits are over.
- Refridgerate it for 24 Hours or till it is firm.

Dust some Unsweetened Coco Powder and Garnish with some chopped Almonds.

I had 3 layers in my Tiramisu and Served 4 Big Pieces

Linking it to Shruti's Sweet Creations