I am big fan of How to cook series on YouTube. Long back I have seen Chef Pastry Mike from New Zealand. Showcasing his signature dish Called Magical teardrop panacotta.
Since that day i always wanted to try this technique but there were so many hurdles.. like I don’t own a blowtorch or i don’t have huge freezer to hang the water filled ballon and many other excuses. So it got delayed and finally was out of my mind.
But God knows best, I got an opportunity to participate in this competition on fb, where the marks were on presentation of dessert. So I thought it is the right opportunity to try it.
With multiple failures, i did not give up and finally at my third attempt i managed it.
It is not as pretty as the original but was super happy with the results. I had my twist to the dessert by using Indian dessert Ras malai to make panacotta.
Quick Ras malai recipe:
Milk powder 1 cup
Baking Powder 1/2 tsp
Oil 1 tsp
Ingredients For rabdi milk:
Milk 1 ltr/ 4 cups
Sugar 8 – 10 tbsp ( adjust to ur taste)
Saffron Few strands
1/2 tsp sauf ( fennel) powder
Almonds & Pistachios 2 tbsp, chopped
Elachi Powder 1/2 tsp
Pour the milk with saffron, sauf powder, sugar and illaichi powder and keep in heat.
Mix together the ingredients for dumpling into a soft dough using only your fingers and form into small and slightly flattened balls ( make them small coz they become double the size when cooked).
By this time the milk will be boiling, add the malai balls.
When they start to swell up lower the heat and cook for few minutes.
Remove from heat and Garnish with pista.
Ras malai Panacotta
375 ml rasmalai rabdi
3 ras malai
1/4 tsp rose water
15 gms powdered gelatin
20 ml cold water
2-3 dry roses petals
Sprinkle the gelatine over the cold water in a bowl and let stand 5 to 10 minutes.
Where bloomed microwave it for a minute until gelatin is all dissolved.
Pour gelatin mixture in ras malai rabdi and mix well. Break ras malai in small pieces and add to the rabdi and gelatin mix and stir.
Pour in serving glass, sprinkle rose petals and keep in fridge to set for at 4-6 hours.
Nut praline disc
1/2 cup sugar
2 tbsp water
2 tbsp flaked Almond and Pistachio
Heat heavy bottom pan put sugar and water and stir until sugar is dissolved.
Let sugar caramelize over medium heat, occasionally swirl it and brush the side of pan with cold water to avoid crystallization.
When the caramel reach amber color add the nuts and pour the it over parchment paper.
After few minutes carefully break the praline into shards.
Chop some more ras malai and place a spoonful over the panacotta to add colour you add micro mint leaves or edible flowers.
Top the glass with shards praline.
Gently place the glass in the ice teardrop. Put crushed ice around it and decorate it with flowers.
I will add the link of chef Mike instagram page where he explains how to make the teardrop as who better can explain the the master himself 😀
It was so much fun doing it, twice my freezer was full of water as ballon explode inside while i was trying to check but it was totally worth it.