The Louis family deserves another round of applause for all that they have done for and during my son's wedding. So once again I thank them the way I know best..by cooking them a multi-course meal.
An asparagus and leek soup paves the way for cevapi, lobster with artichokes and mushrooms, along with peaches, roasted corn, burrata on a bed of arugula. To satisfy that sweet tooth I make a cool panna cotta, liberally flavored with matcha tea powder. It is an intriguing taste. Mossy and refreshing at the same time. Green panna cotta and orange peaches on a white plate, lend themselves to another thankful event.....it is August 15, India's Independence Day.
MATCHA PANNA COTTA
Serves 8
2 teaspoons unflavored Gelatin powder
2 tablespoons Water
1 cup Milk
1 cup Cream
6 tablespoons Sugar
1/2 teaspoon Vanilla Extract
2 tablespoons Matcha
Peaches and Blackberries
Dissolve the gelatin in water. Let it sit for 5 minutes till soft.
Heat milk and cream till warm.
Stir in sugar. Keep stirring till sugar melts. Take it off the fire.
Whisk gelatin into warm milk. Keep whisking till gelatin melts.
Add vanilla to milk.
Whisk matcha into milk making sure the powder dissolves completely.
Divide the milk between 8 ramekins. (I made 12 smaller portions)
Cover with plastic wrap and refrigerate for 4-6 hours till set.
Unmold by dipping the ramekin in hot water.
Unmold onto a plate.
Or serve the panna cotta in the ramekins with some fruit on the side.
Serve fresh fruit along with the panna cotta.
The meal is enjoyed by all. The unusual dessert is the icing on the cake.
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