Tricolour Panna Cotta

Happy 75th Indian Independence Day😍😍.

Independence is an indispensable element to every creature in this universe. We can’t even imagine a single day without freedom, it can be freedom to write, to speak, to express or to live. Our unrivalled Freedom Fighters have given this precious gift to us through their inexplicable struggles. We with immense responsibility should protect and preserve, so our next generation could rejoice the value.

THAI MANNE VANAKKAM🙏🙏.

My small tribute to our great nation-Tricolour Panna Cotta. Generally, in this Italian dessert, sweetened cream is thickened with gelatin, here I substituted it with Agar Agar powder for vegetarians. For Tricolour, I used

Kiwi for Green,

Vanilla for White &

Navel oranges for Saffron.

Ingredients:

For Green–

Kiwi puree-400 ml

Sugar-1/4 cup

Agar agar powder-5 tsp/10gm

For White-

Heavy cream-300 ml

Full fat milk-100 ml

Vanilla essence-1 tsp

Cinnamon powder-a pinch

Sugar-2 tbsp

Agar agar powder-4 tsp/8 gm

For Saffron-

Orange juice-400 ml

Sugar-3 tbsp

Agar agar(AA) powder-4 tsp/8 gm

Instructions:

For 💚💚💚 Layer-

1. Roughly 4 Kiwis yield 400 ml of puree. Add 1/4 cup sugar to it, and let it melt on low flame for 3 minutes.
2. Then add 5 tsp of Agar agar powder(AA), and stir well for 3 minutes on the same flame (acidic liquid needs more AA powder to set, refer to notes)
3. Switch off, let it cool for 10 mins (refer to notes).
4. Once cooled down, transfer to your desired moulds.
5. Let it sit in the fridge till it sets (don’t panic if it’s wobbly even after overnight setting, refer to notes)).

For 🤍🤍🤍 Layer-

1. Combine all the ingredients mentioned for white, except Agar agar powder. Simmer it on low flame for 4 minutes.
2. Then add Agar agar powder, and stir well for 3 more minutes on low flame.
3. Cool it for 10 mins (keep stirring while it’s cooling to avoid any layers formed)
4. Layer it to the already set kiwi layer.
5. Let it sit in the fridge till it sets (minimum 2 hrs)

For 🧡🧡🧡 Layer-

1. Extract 400 ml of juice from the Navel oranges. Add 3 tbsp sugar to it, and let it melt on low flame for 3 minutes.
2. Add 4-5 tsp of Agar agar powder (refer to notes), stir well for 4 mins on low flame.
3. Let it cool for 5 minutes.
4. Layer it to the set vanilla layer.
5. Let it set in the fridge.
6. Serve it chill, with any fruit garnishing.

Notes:

• Compared to normal liquids, acidic liquids need more agar agar powder to set. more the acidic, more the AA powder.
• While cooling, make sure you stir it often to avoid any layer being formed for all the liquids.
• I used 5 tsp/10 gm agar agar powder for kiwi puree. Even after an overnight setting, it was wet on top, a bit wobbly. Nothing to panic about, you can start layering with the next liquid after overnight setting, it’ll not seep through.
• Only the kiwi layer needs long hours of setting, while the white and orange layer needs a minimum of 2 hrs.
• The quantity of sugar varies with the sweetness of the fruit you choose, adjust it according to your need.
• I used 4 tsp AA powder for the orange layer, but it sets quickly while cooling itself (within few mins). I suggest you to try with 3 tsp AA powder, I believe it’s suffice for 400 ml juice.