Whenever I think about eating a dessert: there is always guilt of consuming refined sugar. I always try to reduce the refined sugar intake and in my cooking I love to try different types of unrefined sugars like palm sugar, coconut sugar, jaggery, agave nectar etc.
I have a soft spot for panna cottas when it comes to making desserts as they are easy to make, can be made with different flavor profiles, mix and matched with other desserts. They are no fuss yet very appealing taste wise and look wise as well!
I love my panna cotta with some crunchy and fresh elements.
In this post I am sharing a less guilt kind of a dessert which can be enjoyed as a breakfast and dessert as well! With each bite you experience a medley of strong and subtle flavors, crunch of the biscuit, freshness and tartness of the berries which make it a very balanced and not at all sweet dessert.
Chai Spice Yoghurt Panna Cotta Serves: 4
Ingredients
- Milk -1.5 cups
- Natural Yogurt - 1 cup
- Green Cardamom ground - 1 tsp
- Cinnamon Ground - 1 tsp
- Fennel Seeds Ground -½ tsp
- Black Peppercorn ground - ½ tsp
- Dried Rose petal or Rose water 2 tsp
- Palm Sugar ( Gula Melaka) grated - 2/3 cup (you can use more if you like sweeter)
- Gold strength Gelatine sheets – 7
Method
- Soak the gelatine sheets in cold water.
- Heat milk and spices till they simmer, now add the rose water or rose petals and palm sugar. Stir till sugar dissolves completely. Strain and pour the mixture in jug. Milk needs to be luke warm and then add the yogurt and gelatine sheets.
- When milk cools down a bit, whisk the yogurt and soaked gelatine sheets. Stir till it gets combined.
- Now, pour the mixture into molds or glasses. Refrigerate for 3-4 hours or overnight.
Gluten free Rose Cardamom Cookies Yields: 14
Ingredients
- Besan ( chickpea flour) fine texture - 1 cup
- Palm sugar ½ cup
- Ghee at room temperature – ½ cup
- Green cardamom ground – 1.2 tsp
- Rose water - 2 tbsp.
- Baking powder – ½ tsp
Method
- Pre-heat oven at 360 degrees F or 180 degrees C.
- Take a bowl, mix in ghee and palm sugar together till a creamy consistency is formed. It will take 3-4 minutes. Make sure the ghee used is of grainy texture and soft but not melted.
- Add rose water to the sugar and ghee mixture and whisk.
- Sift besan and baking powder, now add cardamom and give a stir.
- Add the dry ingredients to the ghee and sugar mix. Mix well and make dough using your hands. If the mixture is dry add 1-2 tsp of milk and mix.
- Divide the dough into 14 equal portions and make round shaped ball from it. Line a parchment paper on a baking sheet. Take each ball and press a little between your palms to give a patty like shape and place it over baking sheet. Make a criss-cross cut using a knife over the top surface. You can top each cooking with finely chopped nuts and gently press with your finger.
- Keep enough space between each cookie as it expands during baking.
- Place baking tray in the pre-heated oven and bake at 180 degrees C for 15-18 minutes or until the cookies start to turn golden in color.
- Remove from baking tray from the oven and let the cookies cool. Cookies will be soft and carefully transfer them on a cooling rack. They will turn crispy as they cooldown.
- These cookies can be stored in an airtight jar for 2 weeks but I am sure they will not last till then.
Assembly of the Panna Cotta
When the panna cotta is set, take it out of the mold and place on a plate. Now, take one or two cookies as per your requirement and break them coarsely with your hand. Scatter the cookie crumble near the panna cotta and put some berries or fresh fruit on the side.
Here I have used the small dome shaped panna cottas , scattered the cookie crumble one the side with some fresh berries and finished off with a sprinkle of grated coconut.
Hopefully you will enjoy making and eating these goodies as I do!!
Happy cooking
Love
Nidz
Happy Cooking
Love and Regards
Nidz Kitchen