Hello dessert eating lovers, looks like you are in for an extra special treat from me. I did mentioned that I am saving my stomach space for this healthy fun-creative dessert. That is so delicious I could eat 2 serves at one go in my other recipe: Agnolotti pasta with kale in orange sauce.
Right now you have discover a healthy delicious, basil, broccoli, and cauliflower creamy soup had turn into a healthy panna cotta and just make basil jelly as decoration. It’s so easy to create a leftover freeze soup that you warm it up again and adding gelatine in your warmed soup to be a new creation that is fun and cheap. In this case, that you do not have freeze soup like I do. The recipe is written down for you. Read carefully for making panna cotta.
Need some new recipes to rev up midweek routine? Refresh your menu with this delicious fun-creative healthy and cheap dessert. My dessert is delicious and certainly had satisfied my stomach. It look like green rockpool on a green desert. Enjoy!!!!!
2 medium head broccoli, floret
1 big cauliflower, floret
15 g fresh basil
1 Tbs garlic, minced
1/2 onion, diced
1 Tbs dried basil
1 1/2 Tsp dried parsley
2 1/2 c vegetable stock
420 ml yogurt
100 ml thickened cream
pinch of ground nutmeg
1 1/4 Tsp salt
1 Tsp pepper
2 Tbs olive oil
enough water to microwave vegetables
1 1/2 Tsp gelatine powder
Garnish and Jelly
2 cooked broccoli
2 cooked cauliflower
1 packet lime jelly 85 g
a few basil leaves
250 ml hot water
200 ml cold water
Add broccoli and cauliflower florets with enough water to cook in microwave safe bowl for 14 minutes. Drain off the water use the water to drink later, set aside.
In a large pot, heat oil over medium-high heat and saute garlic and onions until translucent. Add basil, broccoli, cauliflower, herbs, nutmeg and stock.
Simmer until vegetables are very tender, about 10 minutes. Once cooked, and when it has cooled down about 5 minutes, ladle stock and vegetables into Nutri bullet/blender. Then puree until smooth.
Return to pot, and gradually use hand stick blender, blend in yogurt, cream and seasonings into the soup; then heat over medium heat.
Remove from hob, once combined, do not bring to bubbling boiling point to prevent the yogurt from curdling; just warming up again.
To make the basil jelly
Open the packet of jelly and pour into a glass jar. Add hot water and stir until powder dissolve. Then add cold water to mix well.
Let’s stand for 7 minutes, grease the silicone mould with oil a bit if it is first time using it. Next pour into the mould and place in fridge overnight.
I place the mould in freezer for at least 4 hours for easy to remove jelly. Before putting on to panna cotta make sure panna cotta has set.
To make panna cotta
When soup is still warm, sprinkle gelatine powder and stir to mix well. Let cool for about 10 minutes.
Pour into 2 glass bowls nearly halfway. Next put the glass bowls in fridge overnight to set. The next day, bring out from fridge. So that its not too icy cold. When jelly is out of mould put jelly in the centre and place parsley on to of jelly. Then 1 broccoli and cauliflower for decoration.
Note:You can make any flavour for your soup such as carrot, beans and potatoes to name a few. Both panna cotta and jelly must be in fridge overnight. As I have already make the soup one day in advance. I just thaw and warm up again. Then sprinkle gelatine powder to make panna cotta.
The jelly you can use any flavour or clear jelly or gelatine sheet. You can use design jelly mould instead of silicone mould. When using this jelly its best not to add acid things like lemon, lime, and pineapple.
If you want to try another panna cotta recipe the link is attached: https://helenscchin.com/2020/07/20/fava-panna-cotta-with-vegetables/