Tag: cream

Panna Cotta with Strawberry Coulis

Panna Cotta with Strawberry Coulis

by Shailaja Nair ♥ 0 Leave a Comment

My family loved desserts, especially jelly, panna cotta and custard. This recipe I developed as a vegetarian version of our family favourite.

Ingredients

Milk 500 ml

Cream 250 ml

Agar agar 2 tsps

Sugar 1 cup

Vanilla essence 1 tsp

For the strawberry coulis:

Strawberries 10 chopped

Sugar 1/2 cup

Water 3 tbsps

Vanilla essence 1 tsp

Method

Add the sugar, agar agar powder and vanilla essence to the milk and put it to boil. Stir it every now and then.

When the milk begins to boil, reduce the heat and add the cream. Bring it to a boil, stirring all the time.

Strain into an oiled mould and refrigerate for four hours at least.

For the strawberry coulis, add the chopped berries to a saucepan. Add the sugar, water and vanilla essence.

Cook till the sugar melts and the strawberries are completely soft.

Loosen the panna cotta with a knife and overturn onto a plate. Line the edges with the strawberry coulis and serve cold.

Broccoli Soup

Broccoli Soup

by Shailaja Nair ♥ 0 Leave a Comment

This is a light but filling soup, just right for winter. The cream and the puréed broccoli stems makes this ideal for a one-dish meal.

Ingredients

Broccoli florets 3 cups, blanched

Broccoli stems 2 cups, peeled, steamed and puréed

Onion 1, chopped

Fresh cream 200 ml

Milk 1 cup

All-purpose flour 2 tbsps

Salt to taste

Pepper powder 2 tsps

Garlic 12 cloves, minced

Olive oil 2 tbsps

Butter 30 g

Water 2 cups

Coriander leaves for garnish

Method

Add the olive oil and butter in that order to a heated pan. I use a wide and deep pan in which I can reheat the soup if needed. In this case, I used a pressure cooker as I was making this at a friend’s holiday home in the mountains and it tends to hold temperatures better.

Add the chopped onion and garlic and fry till they turn a light brown.

Add the broccoli florets and fry for a minute.

Add the flour and fry to a few seconds till the raw smell goes away. Add milk, stirring all the time. Add the puréed broccoli stems and water. Boil for four minutes.

Add the cream and let the bubbles appear. Keep stirring. Switch off the heat.

Serve hot, garnished with chopped coriander leaves.

Creme Brûlée

Creme Brûlée

by Shailaja Nair ♥ 0 Leave a Comment

This can be made the long-winded way or by the quick and easy method. Both turn out really good. I am offering both recipes below.

Ingredients

For the custard:

Fresh cream 2 cups

Sugar 1/2 cup

Eggs 3

Vanilla essence 1 tsp

For the quick and easy custard:

Custard powder 3 tbsps, vanilla flavour

Full-cream milk 1/2 litre

Sugar 6 tbsps

For the topping:

Brown sugar 6 tbsps

Method

To make the custard from scratch, beat the eggs and sugar together till light and fluffy. Fold in the cream and vanilla essence.

Divide the mixture between six ramekins and steam them for 30-40 minutes.

Cool and refrigerate for 4-6 hours.

For the quick and easy custard, heat the milk with the sugar.

Meanwhile mix the custard powder with a tablespoon or two of cold milk and make a watery paste.

When the milk begins to boil, reduce the heat and add the custard, stirring all the time.

Increase the heat and cook till bubble appear. Switch off the heat.

Divide the custard between six ramekins.

Cool and refrigerate for 2-4 hours.

Before serving, sprinkle a tablespoon of brown sugar over each ramekin.

Use the blowtorch to caramelise the sugar. Let it rest for 2-3 minutes so that a crust forms.

Serve immediately.

Mushroom Soup

Mushroom Soup

by Shailaja Nair ♥ 2 Comments

This creamy mushroom soup is delicious on cold winter evenings, especially with corn bread. I use fresh button mushrooms that are firm and have a lovely woodsy flavour.

Ingredients

Button mushrooms 250 g

Onion 1 large, chopped

Garlic 3 cloves, minced

Butter 100 g

Olive oil 4 tbsps

All-purpose flour 4 tbsps

Milk 1/3 cup

Fresh cream 1 cup

Salt and pepper to taste

Water as needed

Coriander leaves for garnish

Method

Slice the mushrooms.

Add the butter and olive oil to a heavy-bottomed pan and heat till the butter melts.

Add the onions and mushrooms. Sauté till the mushrooms are brown.

Add the minced garlic and fry till the raw smell disappears.

Add the flour and sauté for two minutes. Add the milk, stirring all the time. Add 2 cups of water and stir well. Add salt and pepper to taste. Cook till the soup begins to boil.

Add the cream and stir till bubble begin to appear.

Garnish with coriander leaves and serve hot with corn bread.