Winter is fading away. Silently. On hushed tiptoes.
The enigma of the mist over the lake no longer greets my sleep-riddled eyes as I draw open the curtains these mornings.
Nor does the truant sun cast a kaleidoscope of images on the white-washed wall as I walk into my kitchen to brew myself a Darjeeling.
Pristine white buds have started to arrive on my jasmine vine.
And did I not hear plaintive strains of the cuckoo ringing from afar ?
I open the window.
Let the mellow morning breeze play with my tresses.
Take a sip of my tea. (The pleasure of a first flush. I smile.)
All ready to embrace the colours and joie de vivre of impending spring.
Back to my kitchen.
Two tubes still stand proud. From the original prized lot of twelve.
A couple more ordered though. Now on their way to be delivered.
So a nolen gur panna cotta it is to celebrate the gur.
A nolen gur panna cotta. The intoxicating perfume of nolen gur. The earthy sweetness of coconut milk. That magical touch of gondhoraaj lemon zest.
Enjoy before your nolen gur runs out !!
Nolen Gur Panna Cotta
- 180 ml coconut milk
- 180 ml full cream
- 120 ml milk
- 6 tbsp nolen gur or liquid date palm jaggery
- 1/2 tbsp zest of gondhoraj lebu
- 2 tbsp gelatin
- Dissolve the gelatin in 3tbsp of water, keep aside to soften.
- Pour the milk, coconut milk, fresh cream and nolen gur into a saucepan. Whisk till mixed and the nolen gur is well incorporated into the milk - coconut milk - cream mixture.
- Heat the mixture over a medium flame, remove the saucepan from the flame just before it comes to a boil.
- Add the gelatin and gondhoraj lemon zest to the warm mixture, give it a hearty stir.
- Allow to rest for 10-15 minutes. Strain the mixture and pour into ramekins.
- Refrigerate for 3-4 hours or until the panna cotta is set.