Palm Sugar Panna Cotta Recipe - Cooking Index
Palm Sugar Panna Cotta Recipe - Cooking Index
| 2 teaspoons | 10ml | Unflavored gelatin |
| 2 cups | 474ml | Milk |
| 2 tablespoons | 30ml | Grated jaggery - (lightly packed) - see * Note 1 |
| 1/2 teaspoon | 2.5ml | Green cardamom seeds removed from pods - see * Note 2 |
| Zest of 1 1/2 limes | ||
| 1 cup | 237ml | Plain yogurt |
| Palm Sugar Syrup | ||
| 1 cup | 237ml | Water |
| 1 cup | 198g / 7oz | Grated palm sugar - (lightly packed) |
| 1 tablespoon | 15ml | Lemon juice |
| Garnish | ||
| 4 | Lemons - peeled, segmented | |
| 1 1/2 cups | 355ml | Grapes |
* Note 1: India's jaggery is a sugar made from cane juice or the sap of several varieties of palm tree.
* Note 2: Green cardamom pods are available at Indian and Middle Eastern markets.
Soften gelatin in 1 cup cold milk. Bring remaining cup milk and jaggery to boil with cardamom and zest. Remove from heat. Add softened gelatin to hot milk and stir until dissolved.
Let come to room temperature, about 1 hour. Stir in yogurt. Strain through fine sieve.
Pour mixture into 5 individual (4-ounce) ramekins. Chill in refrigerator until completely set, at least 4 hours.
For the Palm Sugar Syrup: Place water, palm sugar and lemon juice in saucepan over medium heat. Just before syrup comes to a simmer, skim off top as some impurities may rise to surface. Bring to full rolling boil, remove from heat, then cool.
To serve, dip ramekins in hot water just a few seconds to loosen panna cotta. Invert onto serving dish and remove ramekin. Pour small amount of palm sugar syrup on top of each panna cotta and surround each with lemon segments and grapes. Panna cotta will be bitter without syrup.
This recipe yields 5 servings.
Each serving: 275 calories; 92 mg sodium; 13 mg cholesterol; 4 grams fat; 52 grams carbohydrates; 7 grams protein; 0.02 gram fiber.
Source:
The Los Angeles Times, 04-26-2000
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