Savoury Pannacotta Rosemary ,Cheese and Chilli

Style back with the Tata Tigor
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Hello dear reader.
Yes you did read that right.
The pannacotta is a savoury pannacotta.

I’m on a pannacotta spree at the moment.

So I wanted to serve a few pannacotta standing alone and some as a topping.
I’ve done both.
Oh, and the moat important thing about this pannacotta?
It’s got no cream.
Only milk.
That too ,double toned. Only 1.5% fat.
So when Olive tree trading sent us an #FBAIreviewbox in association with the FBAI, I knew it had to be a pannacotta.
So a little disaster later, the gelatin was rectufied to get a perfect jiggly pannacotta.
I did’nt want it set in a glass pannacotta.
It had to shine by itself.
A standing ovation for the jiggle please…
You can serve the pannacotta as it is.
But I kind of liked the idea of tapas…and pannacotta.
So I set them in mini muffin moulds (silicone) to get perfect rounds.
I used the salted monaco crackers as a base, placed a thin disc of cucumber and then the pannacotta.
Topped with a few chilli flakes and na small pecan or walnut…
It was super.
Crisp…and then the salty pannacotta bursts into your mouth..and you bite into a nut…
The taste of rosemary, cheese and olive oil…
All explode onto a foodgasmic erruption.
That intense.
Sometimes I surprise myself…
You should try it.
If only for the novelty of it.


For the

Savoury Pannacotta Rosemary ,Cheese and Chilli

You need

2 cups milk-I used double toned
2 1/2 tsp veg gelatin
50 gms or 2 cubes cheese chopped
1 sprig rosemary
1 tsp salt
1/2 tsp red chilli flakes
1 tbsp extra virgin olive oil
1/4 cup warm water

Place the rosemary into the milk in a saucepan and allow it to come to the boil.
Sprinkle the gelatin over the water and allow to bloom. That is , swell and absorb the water.
Place the gelatin in the microwave and heat for 20 seconds and mix well.
Chop/grate the cheese into the milk. Season the milk with salt and red chillies.
Whisk in th eolive oil and then the gelatin mix.
Whisk till you cant see any cheesy bits.
Lightly grease or spray your mini muffin moulds and jelly glasses.
Carefully spoon the pannacotta mix into the moulds skipping the rosemary sprig.
Place in the fridge to chill overnight.
To serve, take a monaco biscuit or a cracker. Cut out a small bit from a cheeseslice andd place a thin slice of cucumber on it. (Totally optional ,of course)
Now pop out the pannacotta bit. Top with chopped pecans ,if you have them or walnuts will do.
Serve with pride…
And also watch out for the reaction of those who pop it into their mouths.
And the reaction…
The first one was hilarious.
Sweet child thought it was going to be sweet..coz you dont expect a savoury pannacotta.
And then he took another.
And another.
And thats what happiness is.
A little surprised laughter and lots of fun.
These are the memories we’ll be saving and going through a few years later.
Precious memories.
That we’ll be making some more of.

By the way, that campari went very well with the pannacotta. 


So celebrate this festival of colours.

Coz life is what you bake of it.

Do me a favour lets play holi…


Style back with the Tata Tigor
Remember the Time

One comment

  1. Saved as a favorite, I really like your blog!

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