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Baklava Spiced Panna Cotta With Pomegranate Jelly

September 30, 2014 by TheWhiteRamekins

Baklava Spiced Panna Cotta With Pomegranate Jelly

Baklava spiced panna cotta with pomegranate jelly, is a big mouthful. I know, but there is something about the mouthful of recipe names, they sound like a lullaby to my ears. The long names always intrigue me a lot, as if they have a story to tell. Now that may sound a little eccentric to you. But that’s the way it is with me at least. Nonetheless the recipes themselves are as interesting their names may sound. And this one, panna cotta being my favorite Italian dessert, has become all the more exotic when I say it has got Baklava spice flavors.

Baklava Spiced Panna Cotta With Pomegranate Jelly

The medley of flavors just doesn’t end up here, there is more to it. The pomegranate jelly made with fresh seasonal pomegranate juice takes this quintessential Italian dessert to another level. With festival season just round the corner, we tend to draw more towards the luxurious feasts and rich food. And it can’t get any richer than a slice of nutty, syrupy Baklava. I had this dessert first time, while I was in US. One of my Iranian colleague at work had brought boxes full of baklava of different shapes and sizes from his native place. It was the first bite, and I was in love with it. It had that feeling of festivities attached to it.

Baklava Spiced Panna Cotta With Pomegranate Jelly

I have been hoping to make baklava from scratch at home from a very long time, but the fear of rolling those perfect phyllo sheets at home has been keeping me away. And you all know, how busy it gets during the festival season. But I am truly wishing that I get to tick this off soon from my list, at least I’ll give it a try this Diwali. But till then, just to keep myself happy, I made this baklava spiced panna cotta with pomegranate jelly. Just look at them, how pretty they look. They easily can become the showstopper at your dinner party this festival season. And they are extremely easy to make without any fuss at all. The sweetness is just perfect and the spiced flavors definitely work best for the season.

Baklava Spiced Panna Cotta With Pomegranate Jelly

Baklava Spiced Panna Cotta With Pomegranate Jelly
2014-09-29 20:05:55
Baklava Spiced Panna Cotta With Pomegranate Jelly, a quintessential Italian dessert with middle eastern inspired flavors
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For the panna cotta
  1. 2 tbsp gelatin powder
  2. 1 cup full cream milk
  3. 2 cups single cream
  4. 1/2 vanilla bean, slit lengthwise
  5. 2 tbsp honey
  6. 1 tsp rosewater essence
  7. 1 orange, finely grated zest
  8. 1/3 cup sugar
  9. 1 sticks cinnamon
For the pomegranate jelly
  1. 500 ml pomegranate juice
  2. 2 tbsp gelatin powder
For serving
  1. seeds from one pomegranate
  2. pistachios, roughly chopped
For pomegranate jelly
  1. Sprinkle the gelatin powder on top of 1/4 cup of cold water and let it stand for 10 minutes.
  2. Place pomegranate juice into saucepan and gently heat until warm.
  3. Add the gelatin water into the warmed pomegranate juice and whisk to dissolve gelatin.
  4. Strain liquid then divide into serving glasses. Place in fridge to set completely.
For Panna Cotta
  1. Place milk, cream, vanilla, honey, rosewater, orange zest, sugar and cinnamon in a large saucepan over low-medium heat.
  2. Stir to dissolve sugar, bring to a simmer then turn off the heat and allow cinnamon and vanilla bean to infuse for 30 minutes.
  3. Sprinkle the gelatin powder on top of 1/4 cup of cold water and let it stand for 10 minutes.
  4. Remove cinnamon and vanilla bean from saucepan, gently reheat to so that panna cotta is warm.
  5. Add gelatin to the warned milk mixture. Whisk to dissolve gelatine.
  6. Remove from heat and allow panna cotta to cool down a little by whisking and removing excess heat.
  7. Divide and pour the panna cotta mixture into the same serving glasses to create a layered effect. Place in fridge and allow to set overnight.
  8. To serve, garnish with a little chopped pistachio, pomegranate seeds.
Notes
  1. Do not pour really hot panna cotta mixture onto jelly as you risk the jelly melting slightly and the colour bleeding into the panna cotta.
By Himanshu Taneja
Adapted from ABC Delicious Magazine
Adapted from ABC Delicious Magazine
The White Ramekins http://thewhiteramekins.com/

Filed Under: Creams Tagged With: baklava, dessert, eggless, fall recipes, food, italian, Panna Cotta, pomegranate

Pear Baked Oatmeal

September 17, 2013 by TheWhiteRamekins

Pear Baked Oatmeal

I love going to brunches and more than brunches, I love having breakfast with similar if not bigger spread. Especially because I am an early morning riser, irrespective of a weekday or a weekend. Getting up early in the morning and having a heavy breakfast after a refreshing morning walk, is something which keeps me energized throughout the day.

Pear Baked Oatmeal

My weekends are more refreshing than my weekdays {i know, it’s with most of us}, and demand a lot more of my energies put into trying out new recipes in my kitchen and photo shooting them. And whatever time remains out of that, I spend that with my family and friends.

Pear Baked Oatmeal

Breakfast on a busy weekday would normally be fruits, granola and milk…a super quick one. No time to sit back, relax and enjoy anything better. But on weekends, I try to have something expansive, and wouldn’t even mind turning on my oven. I would sometime bake wholemeal muffins or make pancakes. And if I am in mood of having something tangy or spicy, I would turn to some Indian breakfast recipes like Poha (made of beaten rice), or Idli Sambhar (steamed rice cakes with lentil and onion soup)

Pear Baked Oatmeal

Visiting my parents on weekend calls for a different genre of breakfast recipes altogether, which would include normally, Aloo Pyaaz Paratha (potao and onion stuffed breads) with homemade white butter or Aloo Poori (fried unleavened bread with spicy potato curry). That sounds laden with carbs and fats, but that’s the way of my mother bestowing her love onto her once-in-a-month-visiting son. And I wouldn’t mind that too even.

Pear Baked Oatmeal

So all in all, I love my breakfast. Few days back, I came across this wonderful recipe of baked oatmeal from Heidi Swanson of the famous 101Cookbooks.com.  It’s a layered fruit and milk-soaked oats and nuts one bowl breakfast recipe, which is fast to whip up and is really wholesome too.

Pear Baked Oatmeal

And I would say, it is relatively healthy too, with all the good fats, natural sugar, proteins, minerals and with complex carbohydrates. And the best part is, you could add any seasonal fruits you like in this. It’s the pear season here, all we get in name of fruits these days, are pear and apple. So pear were my obvious choice for this, as I had some in my fridge. And I enjoyed this thoroughly, reading newspaper and listening to my favorite music, with cool breeze flowing in from balcony on a relaxed Saturday morning. Could life be any better than this?

Ingredients

2 cups rolled oats
1/2 cup walnuts
1/2 cup hazelnuts
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp fine-grain salt
2 cups milk
1/3 cup maple syrup
1 large egg
3 tbsp unsalted butter, melted and cooled slightly
2 tsp vanilla extract
3 ripe but firm pears, chopped

Directions

  1. Preheat oven to 190 degree C. Butter the inside of 9 inch pie dish.
  2. In a bowl, combine the oats, walnuts, hazelnuts,  baking powder, cinnamon, salt.
  3. In another bowl, whisk the maple syrup, milk, egg, half of the butter and vanilla.
  4. Spread the chopped pear in a layer across the bottom of buttered pie dish.
  5. Sprinkle the oats mixture over top of pear evenly. Drizzle with milk and egg mixture evenly over the oats layer.
  6. Bake for 35 to 40 minutes, until the top is brown and oats are set. Let cool for few minutes. Drizzle with remaining melted butter and serve.

Filed Under: Breakfast Tagged With: autumn, baked oatmeal, breakfast, fall recipes, food, fruits, healthy, pear

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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