Roasted Sweet Potato Panna Cotta


• 300 ml Skim Milk
• 150 gms Roasted Sweet Potato
• 85 gms Honey
• 8 gms Gelatine
• 200 gms Low Fat Whipped Cream

• Hydrate gelatine with some cold water.
• Roast the sweet potato wrapped in aluminum foil in the oven at 180 C for 15 to 20 minutes.
• Clean the potato and grate it with the grater.
• In a pan further cook sweet potato along with milk and honey.
• Let the mixture cool down to 45 C.
• Melt the hydrated gelatine on a double boil and mix it thoroughly with the potato mix.
• Let the mixture further cool down to 30 C, and fold in the whipped cream.
• Portion out the panna cotta in individual glasses and let it set in the refrigerator.
• Garnish and serve cold.

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