Gulkand Pannacotta with Paan shots
Gulkand Pannacotta with Paan shots
I am honestly am a passionate cook. At least I feel so. And on my crazy days, I love fusing interesting or novel ingredients from all over the world. Fusion food as a concept is an ever-growing, constantly adapting food trend. Let me tell you, of course, sometimes I think it is farfetched and could be a major fail. Fortunately, my experiments so far have turned out successful. And a refreshing change when one cuisine gets monotonous. It is a win when the melding or blending of flavours, foods, or techniques from the cuisine of one or more regions, creates a new dish completely.
Sharing with you today, my Gulkand Pannacotta with Paan shots / Rose Jam Pannacotta with Paan sauce.
Basically, infusing the flavours of Rose Jam (Gulkand) in Pannacotta and serving with a refreshing sweet sauce made using betel leaves (paan). Gulkand is a sweet preserve of rose petals. Gulkand is used in the Unani system of medicine as a cooling tonic. Some of its benefits include fighting fatigue, enhancing memory, and purifying the blood. The addition of rose jam or gulkand brings out a delicious sweet rose flavour to the Panna Cotta. Paan or betel nut leaves are used as an after-food mouth freshener in India which is much loved. Both these flavours together make magic.
Here is how to make Gulkand Pannacotta with Paan shots my way.
INGREDIENTS:
For the pannacotta:
3 cups heavy whipping cream
2 cups of milk
2 tbsp gulkand (rose jam)
2 tsp agar agar powder/gelatin leaves
1/2 cup sugar
pinch of salt
1/2 tsp rosewater
1/2 tsp rose essence
1 tsp rose syrup or red food colouring
1 tsp crushed fennel seeds
1 tsp cardamom powder
Dried rose petals, for garnish
Chopped pistachios, for garnish
For the paan sauce:
6 betel nut leaves
2-3 tbsp gulkand
1 tsp fennel seeds
¼ cup condensed milk
¼ cup milk
2-3 cardamom pods
½ cup of chilled water
METHOD:
- Grind all ingredients to make the paan sauce into a smooth paste. Remove into a bowl and let it chill in the fridge.
- Sprinkle agar agar or gelatin in 3 tablespoons of cold water in a small bowl and let soak for 10 minutes.
- Meanwhile to make the pannacotta, mix cream, milk, sugar, gulkand, rose water, essence & rose syrup, fennel seeds & cardamom in a small saucepan. Stir to combine all ingredients.
- Heat over medium heat, stirring until sugar dissolves, about 3 to 5 minutes.
- Now add the softened gelatin to the milk mixture and mix until all gelatin is dissolved.
- Now strain the liquid into a measuring cup so it is easy to pour into your moulds/ramekins.
- Let it sit on the counter for 5 minutes and then refrigerate for at least 4-5 hours or overnight
- To serve, you can either spoon a ladle full of paan sauce on a plate and turn over the set pannacotta on it. Or you can just serve a little bit of the sauce on top of the pannacotta. Garnish with edible dried rose petals and chopped pistachios.
Enjoy!
For more fusion desserts try:
Shrikhand Mousse with Peanut Brittle
Also, visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.
Find me on Pinterest: My Culinary Saga
Instagram Handle: @my_culinary_saga
Have a lovely week ahead.
Love & Hugs,
Trupti
Pistachios add a nice crunch as well as a beautiful topping. Well Done! 😋🌿
Thank you Gail. Really appreciate it