I miss our good old days and all the fun, our shopping excursions, the craze for watching the movies first day-first show, trying out every new restaurant in the city and our desperate measures to collect cash to do all this. Thinking of all this is enough to brighten up my day. I hope we will be able to meet up soon and relive all these beautiful moments again.
80 ml - sweetened condensed milk
1/3 cup - cream, around 40 % fat
1/4 cup - greek yogurt (you may also use thick hung curd)
1 espresso (approx 30 ml), cooled
1/3 cup - milk
1 tsp levelled - agar agar powder
For Cherry Compote
125 grams - cherries, washed and pitted
2 tbsp - muscovado sugar
2 small pieces of cinnamon sticks
2 pieces of star anise
1/4 cup - water
Sorry for not providing the exact sugar measurement for the decoration but I followed this video here to make the sugar nest.
- Bring the cream to just before a boil and remove from the heat.
- Mix the agar agar powder and the milk in a pan. Place the pan over a medium heat and stir until agar agar dissolves properly. It should not take more than a minute.
- Mix the hot cream to the milk-agar agar mixture and mix well to get an uniform mixture. Let it cool.
- Mix together the cooled espresso, condensed milk and the greek yogurt in a bowl and keep it aside.
- Add the slightly warm agar agar cream mixture (if you are able to put your finger in the mixture to the count of 10) to the condensed milk-yogurt mixture and mix well.
- Sieve the mixture and pour into the moulds and place the moulds in the fridge to set. It will set in an hours time.
- For cherry compote- Place all the ingredients in a pan and cook on medium heat until the cherries are slightly soft. Remove from the heat.
- To remove the panna cotta from the moulds- dip each mould in hot water for 5 seconds and then carefully turn out on the serving plates. Just before serving carefully place the sugar nest on top of the panna cotta and serve it with hot cherry compote.