Saffron pistachio sandesh panna cotta.
Its a guest post and 200th post on my blog. My recipe sharing journey started with food group ‘Chef At Large’. And I am very happy to share this recipe of a very talented member of this group.
Panna cotta is an Italian dessert made of sweetened cream thickened with gelatin or agar agar and moulded. Literally meaning of panna cotta is cooked or thickened cream. And this Saffron pistachio sandesh panna cotta is a fusion recipe. You can taste panna cotta in Bengali sandesh.
This is a guest post by Bejaya Sinha. We met each other in a food group Chef At Large. She always amazed me with her delicious recipes and excellent photographs. She is an awesome home cook. Bejaya has shared many of her innovative recipes in food group.
Impressed by her photography skill and innovative recipes I have requested her to make a guest post for my readers.
So here is a delicious dessert for you. Thank you so much Bejaya for this awesome recipe.
Now lets see what Bejaya said about this recipe.
“Kesar Pista Sandesh Panna cotta.
An innovative fusion of Sandesh &Panna cotta.
Absolutely creamy & delicious sweet made with agar agar.
Dedicated to my mother who was an excellent cook..
I have learnt cooking from her specially sandesh.. She used to pack homemade sandesh in our tiffin box and all my friends were crazy about that sandesh..
Now my kids also love sandesh.”
Its a single serving recipe you can make double or more.
Soft paneer or cottage cheese – 1 tablespoon
Milk powder 1 teaspoon
Sugar – teaspoon
Milk – 2 tablespoon
Cream – 1 tablespoon
Saffron – a pinch
Agar agar powder – a big pinch
Pistachio – 1/2 teaspoon + 1/4 teaspoon
Cardamom powder – a pinch
Its a single serving recipe. You can make it double or more.
Mash 1 tablespoon sotf paneer or cottage cheese, 1 teaspoon milk powder, 2 teaspoon sugar till smooth.
Boil 2 tablespoon milk &1 tablespoon cream and a pinch of Saffron together. Add a big pinch of agag agar powder.
Whisk till smooth.. Add paneer mix, cardamom powder and, 1/2 teaspoon chopped pistachio. Mix well.
In a greased mould add 1/4 teaspoon chopped pistachio. Pour panna cotta mix.
Chill for 2 hours in refrigerator.
Unmould and serve.
Add some cream mixed with kesar on top.
You can adjust sugar as per taste.