Vanilla Panna Cotta with Java Plum (Jamun) Reduction

We dream of desserts to satisfy our senses and then dream of them being fat free which for many of us is a complete impossibility!Now how about this – a dessert being fat free,at the same time with minimal sugar and ready in a couple of hours served with a delicious reduction?

This is possible and the recipe states so.This is a lovely Italian Dessert called a Panna Cotta which is a milk jelly and is topped with a Java Plum reduction.By Java Plum I mean the very own Indian Jamun also called Jambul or Indian Blackberry!

Java Plum/Jamun/Jambul/Indian Blackberry..

The motivation for experimenting with this dessert was given by Veena Krishna Kumar who was my partner in Shhhhh Secretly Cooking Challenge.She blogs at Veena’s Vegnation :

http://www.veenasvegnation.com

Veena gave me milk and a summer fruit and this was the delicious outcome!

This recipe was featured in the June Challenge for the lovely group!Here is the logo :

Now how do we set the jelly?Vegetarians do not despair as we have a solution for you as well!There are 2 main ingredients to set jelly :

• Gelatin – Available as a powder or thin sheets which is a non vegetarian product.Its made from the bone tissues of animals.
• Agar Agar – Available as a powder or solid cubes or sheets which is a plant based product and thus 100% vegetarian!

I have made this with Agar Agar but those making with Gelatin follow the instructions on the pack!

Preparation Time : 45 minutes

Setting Time : 2 hours

Makes : 5 – 6 servings

INGREDIENTS

For the Java Plum (Jamun) reduction :

500 gms fresh Java Plum (Jamun)

1/2 cup sugar

1 tbsp Cornflour

For the Panna Cotta :

500 ml/1/2 liter low fat milk

4 tbsp powdered sugar

10 gms Agar Agar/Gelatin – soaked in water

2 tsp Vanilla Essence

Edible gold pearls (optional) for sprinkling on top

METHOD

For the Java Plum (Jamun Reduction) :

Take the Jamun in a saucepan and add water just to cover the fruit.Place the saucepan on medium heat and boil till the flesh comes off the fruit.Mash with a potato masher to completely mash the flesh.Strain through a soup strainer into a separate saucepan.Mix the cornflour in 2 tbsp cold water.Heat the strained liquid and sugar till sugar melts and the liquid comes to a boil.Add the cornflour extract and let the liquid boil till it turns a little thick.Take off heat and leave to come to room temperature.

The Reduction…

Make the Panna Cotta :

Soak the Agar Agar for 10 – 15 minutes and drain through a sieve.You will have a glutinous paste left.Reserve this paste.

Boil milk and add sugar and Vanilla Essence.Add the drained Agar Agar and whisk well to combine.Take off heat and pour into small,moistened Ramekins,Jelly Moulds or a big bowl if you intend to serve it as one big sized dessert.Set for 30 minutes at room temperature.It will set beautifully.Then refrigerate for 2 hours.

The Panna Cotta after refrigeration…

Serve :

De mould the Panna Cotta.Slide a knife around the edges and invert the bowl on a dessert plate.The pudding slides out easily.Drizzle on and around with the prepared reduction and sprinkle some edible gold pearls if required!

The Panna Cotta with Java Plum (Jamun) reduction….