Elaneer Payasam Panna Cotta Recipe

Elaneer Payasam Panna Cotta Recipe: Indulge in the divine symphony of flavours with our Elaneer Payasam Panna Cotta Recipe! This heavenly dessert is a tantalising blend of tender coconut pulp, crunchy cashew and pistachio praline, adorned with bursts of citrus and lemongrass pearls. As if that wasn't enough, we've added a zesty twist with orange-ginger crackers and topped it all off with a sprinkle of coconut snow. Brace yourself for a dessert experience that transcends the ordinary – it's a culinary masterpiece that'll have your taste buds dancing in delight!

Ingredients of Elaneer Payasam Panna Cotta

• 1 Coconut Milk
• 50 gram Sugar
• 120 ml Tender Coconut Plup
• 1 tsp Agar Agar
• Garnish
• 1 nos Orange Ginger Biscotti
• 1 tbsp CITURS & LEMONGRESS PERALS
• 1 pieces CASHEW & PISTACHIO PRALINE
• 3-4 PETELS EDIABLE FLOWERS

How to Make Elaneer Payasam Panna Cotta

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1.

Take the pulp & water from the tender coconut and keep it aside.

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2.

In a saucepan take the coconut milk, sugar, and chopped coconut pulp. Cook it till 90*C - 100*C, add agar agar into it and bring it to a boil, switch off the flame, add the coconut water into it, let it cool down to room temperature, and pour in moulds.

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3.

Chill it for a few hours until it sets.

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4.

Do not add coconut water while boiling the mixture.

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For the caviar

1.

Make the base with alginate and water, and blend them both with the help of a hand blender, keep it in the fridge, and chill it.

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2.

Now in a sauce pan take water, sugar, and crushed lemon grass, and bring it to a boil. Add a bit of fresh lime juice.

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3.

Now add the alginic into it and bring it to a boil, now add some green color and blend it well

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4.

Once it cools down you can make caviars by using dippers or a squeeze bottle

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Cashew and Pistachio Praline

1.

Roast the nuts and keep them aside.

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2.

In a saucepan make a caramel by using sugar, once the sugar is melted and turns golden color pour it on a silicon mat

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3.

In a mixer jar add the roasted nuts and the sugar candy. Blend it well by using butter or olive oil.

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4.

Keep it in the fridge and use.

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5.

Place the caviar on the Panna Cota and sprinkle the praline.

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Tags:

• Payasam
• Panna Cotta