This was totally Sophia’s idea. She absolutely loves Masterchef and after watching an episode of Masterchef Australia, I can kind of see why. (By the way, word on the street is that we might be getting a former Masterchef contestant as one of the participating 10 international bloggers, stay tuned!)
When we were brainstorming, panna cotta was one of the first few ideas that came up. The conversation went something like this:
Rachel: Oh, I know, panna cotta!
Sophia: Yes! …. With jelly.
Rachel: Awesome! Wait, what?
You see, Sophia saw this Masterchef episode involving panna cotta, jelly and lots of really expensive ingredients, like so. Since we were on pretty much a shoestring budget (them raspberries be expensive!), and with not much access to fancy ingredients like vanilla paste and gold leaf gelatin in Malaysia, we decided to wing it. Or rather, I decided to make panna cotta and prayed that Sophia wouldn’t remember the jelly bit.
As it turns out, she did.
Although it wasn’t nearly as firm as I would have liked, it did turn out quite pretty, and much more interesting than your average panna cotta. Its really simple as well! We just took our usual jelly recipe and added the panna cotta mixture to it before it set. Here’s the recipe!
2 cups heavy cream
1/4 cup sugar
1 teaspon vanilla extract
1 packet gelatin powder
3 tablespoons cold water
Water, freshly boiled
Food coloring as required
1. Heat the cream and sugar in a saucepan until sugar dissolves. Remove from heat and mix in vanilla extract.
2. Sprinkle gelatin over cold water, letting it stand for 5 minutes.
3. Pour the warm cream mixture over gelatin. Stir until gelatin dissolves completely.
4. Make the jelly! Add water to the jelly in the ratio of 5:1. If you’re not using pre-colored konnyaku/agar/gelatin, add food coloring but remember, not too much of you’ll risk the jelly part not setting.
5. Pour a small amount of jelly into the mould (propped inside a mug). Wait a little while so it is not too watery before adding the panna cotta mix. If you add it while its still very watery, the two layers might end up mixing together.
6. Refrigerate. Stick it in the freezer for at least 2 hours.
7. Demould the panna cotta-jelly. Run a knife along the sides to introduce air and overturn it on a plate. If this doesn’t work, gently life up one end of the mould and slide the knife up that edge. It should slip out easily!
We wish we had more pictures of the process, but unfortunately we were pressed for time today!
I’m just glad Sophia watches Masterchef. She’s also a really big Glee fan! Hmmm, maybe there’s an idea there…
Rachel and Sophia