The beginning of every New Year brings special hopes, dreams and wishes to everyone’s life. For me, January is a very special month! I was born in this very month and my blog also celebrates it’s anniversary in January. It has been an amazing 4 years journey for my blog. My heart swells with happiness and pride when people tell me that they get inspired to cook from Yummy O Yummy!
Look people, this is my 500th post! It took me 4 years to reach here. Thank God, my family, my friends and my readers! My thanksgiving actually happens in January! When my blog slowly started getting recognized, my hopes and dreams also grew. I had these tiiiny biiiiig dreams which I kept close to my heart, which were – 5 million hits, 10,000 FB fans, 500 recipes, 10,000 hits / day and to complete 5 yrs. Yeah I know, I felt that it was unachievable! I never worked to achieve these knowingly, but slowly and steadily, I accomplished the first three. Bragging is not my cup of tea, but I simply can’t help it . This inspires me to go on and I keep thinking that there is a long road ahead for me! God willing, this journey will continue.
There was a time when I used to buy new ingredients for trying out different cuisines and then felt guilty as hell for having to trash them when it gets expired! That was why I was reluctant to try new cuisines. But now the trashing happens very rarely. I am getting better at improvising recipes and using new ingredients without wasting them. So you will find more International recipes here in the future. Some of my readers have been asking for ozhichu curry recipes and other Kerala style nadan dishes. I am planning to post some of my favorite lunch combinations with rice and their recipes soon. I hope that will be helpful to you in planning the everyday menu.
I simply can’t explain how much my reader’s comments and encouragement elates me ! Every new comment and feedback cheers me up. Please do continue to share the feedback of the recipes you try, and your reviews on a dish will help others have the confidence to try them out as well. Thanks so much for your support and encouragement so far. Have a wonderful and blessed year ahead!
To celebrate the New Year and my 500th recipe, I am posting the recipe for the simple and delicious Italian dessert, Pannacotta with a smooth, silky texture. Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. – Courtesy – Wikipedia. Hope you enjoy this recipe as much as we did! Keep Cooking!
1. Heavy whipping cream – 2 cups
Sugar – 1/4 cup
2. Vanilla extract – 1.5 tsp
3. Cold milk – 1/4 cup
Unflavored gelatin – 1 envelope (Around 2 1/4 tsp)
For the sauce
4. Strawberries – 1 cup, roughly chopped
Raspberries – 1 cup
Sugar – 2 tbsp or to taste
Lemon juice – 1/2 tsp
Puree strawberries and raspberries in a blender. Strain using a fine strainer and pour into a sauce pan. Add 2 tbsp sugar, 1/2 tsp lemon juice and cook for 3 – 4 minutes until thickened. Set aside to cool. Serve with panna cotta.
1. Pour 1/4 cup milk in a small bowl and sprinkle gelatin over it. Set aside for 5 – 10 minutes.
2. Lightly grease 3 – 4 ramekins with a neutral oil. Set aside.
3. Simmer whipping cream and sugar over medium heat while stirring continuously until sugar dissolves and mixture is hot ( do not boil). Remove from heat. Add the gelatin mixture. Stir well until gelatin completely dissolves. Add vanilla extract and mix well. Strain using a fine strainer into a bowl. Pour into ramekins / glass bowls. Cool to room temperature. Cover with a cling wrap and refrigerate for a minimum of 4 hours until set or overnight. To unmold, run a knife along the edges of the ramekin and place it on a hot water bath for a few seconds. Place a plate on top and flip it. Serve with fresh berries or strawberry and rasp berry sauce.
You can use small dessert bowls / wine glasses instead of ramekins. Unmolding is optional, you can have the panna cotta straight from the glass.
Recipe courtesy – All recipes and here
How much does this serve?
Hey, How much does this serve?