A dish as outrageously flavourful as its experimental, you can now recreate at home with ease thanks to this recipe by Gaurav Ramakrishnan, Head Chef, Hyatt Centric Bangalore.
It’s the creamiest and smoothest panna cotta you’ll have. Served with refreshing mango jelly and some vodka on fire, it’s the best thing you can treat yourself with this weekend!
The recipe has been curated by the incredible Chef Gaurav Ramakrishnan, boasting 13 years of experience at Hyatt. He brings his extensive knowledge and hands-on experience in the international and Indian markets to the kitchen.
Having been assigned his new role mere months ago, he’s already been making waves whilst overseeing all culinary operations at Hyatt Centric MG Road Bangalore including The Bengaluru Brasserie, Liquid Bar and The Corner.
Chef Gaurav has a wealth of knowledge regarding culinary and has cultivated relationships resulting in sourcing quality products, strategic partnerships and the development of his team. He completed his graduation from the Institute of Hotel Management Goa in 2003.
Over the course of his prolific career, the chef has worked with the likes of Grand Hyatt, Hyatt Regency, and Hyatt. His previous assignment was in Hyatt’s place as a Head Chef. Between stints at Hyatt, he has been associated with “One and Only Royal Mirage in Dubai, UAE. He also worked for an Italian Restaurant in Middlesex, London.
What sets him apart from other great chefs is how his experience has influenced his culinary skills. His diverse range of work allows him to create flavour combinations that impart original and unique qualities to dishes for the guests.
And this exciting recipe for Flaming Basil Vodka Panna Cotta with Mango jelly is no different. Get cooking!
- 250 ml cream
- 250 ml milk infused with basil
- 50 gm sugar
- 18 gm gelatin
- 60 ml vodka
- 20 gm shredded basil
- 8 ml vanilla essence
- 50 gm mango cubes
- 25 gm mango puree
- 16 gm gelatin
- Pour around 50 ml of milk into a bowl. Sprinkle half the gelatin powder over milk and stir until combined. Set aside.
- Stir heavy cream, the remaining milk, half of the basil, and sugar together in a saucepan.
- Set over medium heat and get to a boil.
- Immediately stir the gelatin mixture into the boiling mixture, half the vodka, and stir until the gelatin is completely dissolved. Cook and stir for a minute.
- Pan off the heat and stir in the vanilla. Strain the mixture. Pour them into ramekins and allow them to cool. Once cooled. Refrigerate for a minimum of 4 hours or more.
- Meanwhile, stir in the remaining gelatin in warm water. Add the mango puree and stir it well. Set it in a tray. Add the mango cubes, spread them evenly and refrigerate until set.
- For the plating. Demold the pannacotta. Cut the jelly appropriately and place it on top of the pannacotta. Decorate the plate with pieces of meringue.
- Flame the vodka, Pour while serving.