Posted On Friday, July 13, 2012 at 08:31:33 AM
Cheese is one ingredient versatile enough to be utilised in a starter, main course and even dessert. In every dish, it manages to create a whole different flavour and texture, and adds infinitely to taste. I remember the first time I used cheese was in an amateur ham and cheese omelet. The outcome was amazing and the taste simply incredible!
One important thing to be kept in mind while cooking cheese is to always keep the heat low. Cooking cheese on a high temperature makes it lose protein value. Also, cheese in general is highly perishable so one has to store it very carefully.
Since it is so versatile, I love experimenting with cheese. One of my favourite cheese desserts to make is this Ricotta Panna Cotta with Mango Relish. Ricotta cheese is a favourite for cheesecakes too because it adds to the smoothness of the overall texture — plus it is soft and easy to use. This same ricotta cheese is also often used as a substitute for mayonnaise.
As told to Anjali.Shetty@timesgroup.com)
Ricotta Panna Cotta with Mango Relish
• Gelatin powder: 1 tbsp
• Water: 3 tbsp
• Heavy cream: 4 cups
• Sugar: 3/4 cup
• Vanilla essence: 5 ml
• Ricotta cheese: 200 gms
• For the mango relish:
• Fresh Alphonso mango: 1 cup, chopped
• Mango pulp: ½ cup
• Mint leaves: ½ tspn
• Sugar syrup: 1 tspn
• Lemon juice: ½ tspn
• Whipped cream: 1 tspn
• In a small bowl, sprinkle the gelatin over water and soak for 10 minutes
• Heat the cream and sugar in a saucepan over medium heat, stirring until the sugar is dissolved
• Turn off the heat and add the gelatin mixture; stir till the gelatin is dissolved
• In a bowl, beat the ricotta cheese and fold into the cream mixture
• Add the vanilla essence
• Strain the mixture into a pitcher and pour into dessert cups
• Chill for at least three hours
• Meanwhile, mix the ingredients for the mango relish together gently and keep aside
• To unmould the panna cotta, dip the cups in hot water for 10 seconds
• Remove, pour the mango relish to a side, and enjoy together!
► Originally from Kolkata, Chef Sanjib Das comes with eight years of experience in the kitchen. Currently a chef at Terttulia in Koregaon Park, Sanjib started out as a sous chef at Copper Chimney in Mumbai, moved on to Indigo Deli Kitchen and finally returned to the city he had studied in.
An introvert by nature, Sanjib prefers to let his culinary skills do the talking. A regular favourite with his customers, he continues to wow tastebuds at his current restaurant