Wishing you and your family a very Happy and Prosperous New Year
Nothing succeeds like success, or so the saying goes. Couldn’t agree more with whoever said that timeless line. However insignificant my achievement may seem to others, I am going to be expressive about it, quite unabashedly at that.
So, here I go again, earlier FB Instagram posts notwithstanding; “I have won the 1st prize in the dessert section of the World Week of Italian Cuisine, held in Lulu hypermarket at Juffair Mall, Bahrain.” Whooo…. Yayyyy……
What makes it even sweeter and a matter of great pride is the fact that the dishes were judged by famous Michelin Star Chef winner Giuseppe himself. If the earlier scream wasn’t shrill enough, here is one more; Whooooooo…….Yippi……..Yayyyy……Hip Hip Hurrahhhh……
Success to me is anything done well; a job, dish, music, work of art etc. and getting recognized appreciated for the same. It is also about pleasantness in me and my surroundings. Food is the foremost among things having universal appeal cutting across all sorts of boundaries. It is to me, a work of art made with lots of love, one of the surest ways to win hearts and minds and spread pleasantness around, the world is definitely in crying need of some.
I succeeded in that handsomely by creating the dish “Chai Panacota”, which was pleasing to the eyes, taste buds and the last but all important tummy.
Success leads to opportunities for further and greater successes. I optimistically believe in it, also hoping and working towards more and greater success.
- 500 gm cooking or whipping cream
- 75 gm castor sugar
- 2 tsp masala chai spice powder plus a little more for garnish
- 1 tsp of cardamom powder
- 3 tsp gelatin powder
- 1 regular tea bag
- In a medium saucepan combine cream, sugar, chai spice, cardamom and the tea bag over a medium heat.
- Meanwhile, in a bowl soak gelatin in a bowl of lukewarm water.
- When the cream reaches a boil, remove from heat immediately, and strain it into another bowl. Now mix the soaked gelatin into the cream mixture and stir well until well incorporated.
- Once the gelatin is mixed well, divide the cream into 6 ramekins.
- Once it is slightly cooled, then place the ramekins into the fridge and allow to set for at least 4 hours or preferably overnight.
- Once pannacotta is set and ready to serve, remove from fridge and put the ramekins into a bowl of hot water for 1 to 2 minutes before inverting onto a plate. If panna cotta does not come out run a knife along the edges of the ramekin, else you can serve directly in the ramekins.
Hope the new year brings more happiness, laughter & good health 😊