It’s a quiet afternoon.
Spring is melting, slowly, very slowly into what promises to be a harsh summer.
The house is unusually quiet.
Sunlights rests on the kitchen island, occasionally flirting with the money plant that’s starting to shed its shy innocence and step into an exuberant adolescence.
The cashews have been soaking since morning.
Subconsciously I reach out to the button that restores the blender to life.
The impudent cacophony punctuates the eerie afternoon calm.
I almost feel a sense of guilt to have upset this tranquility.
It doesn’t take long though for the beast to pulverise the nuts.
Quietude is restored.
The time-stops-still lethargic afternoon continues in its unhurried pace.
And this is the story of the making of a Cashew Panna Cotta.
Cashew Panna Cotta. Creamy, delicately sweet panna cotta infused with subtle warmth serve with a citrusy bit of cherry compote.
If you love Panna Cotta like I do, give my nolen gurer panna cotta or my aam pora panna cotta a try!
Ingredients
Method
- Soak cashew nuts in little hot water for 10 minutes. Blend them to a smooth paste. Keep aside.
- Soak gelatin in very little cold water until they dissolves and keep aside.
- In a pan mix milk, cream and honey, stir it and bring to a boil. Switch off the flame, add gelatin solution and cashew paste to it.
- Whisk the mixture until gelatin is dissolved properly and stain through a sieve.
- Pour in 4 ramekins or desired mould greased with cooking spray. Allow them to cool and chill in the refrigerator until set.
- Put the cherries into a wide, deep frying pan, add 1/2 cup water, then bring to the boil. Continue to cook, stirring now and again until the fruit is starting to soften.
- Add sugar, stir until it dissolves, add the lemon juice, then bring back to the boil.
- Cook for 10 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple.
- Serve the panna cotta with cherry compote.
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