Panna cotta

1. In a wide bowl add 1.5 cups milk, 2 tbsp gelatin and mix slightly. Let the gelatin bloom for 5 mins
2. In another saucepan add 1 litre cream, 2/3 cup sugar and heat on medium flame.
3. Once the cream starts bubbling around the edges, add two ladles of hot cream to the bloomed gelatin and mix until it dissolves.
4. Add the gelatin mixture to the cream on the stove until there are no granules left.
5. Remove the mixture off the heat and mix in 2 tsp vanilla essence.
6. Pour in containers to set overnight.
7. For berry sauce – add 4 cups of cut berries or fruits, 1/2 cup sugar, 2/3 cup water and cook until the fruit turns soft. Blend smooth once the mixture cools down and refrigerate overnight
8. For demoulding – run a knife around the edges and put the container in warm water for 2 mins. Turn upside down on a small plate

Blueberry

1. Panna cotta recipe remains as above.
2. For berry sauce, add 1 cup blueberries, 1/2 cup sugar, some lemon, 1 tsp corn flour dissolved in 1 tbsp water. Heat on medium flame continuously squishing the berries. Add water as needed.

Jello and berries

1. The panna cotta recipe remains the same.
2. Cool the mixture until it is slightly warm. Set in containers by placing them on an incline using kitchen towels. Leave refrigerated for at least 6 hours
3. Make jello as per instructions and cool until it is warm. Pour into containers and set again for at least 2 hours

Coffee

Coffee

1. Take 6 tbsp of chilled water and add 2 tbsp of gelatin and let it bloom.
2. Take 1 cup milk, add 4 spoons coffee powder and mix well.
3. Take 1 litre cream, 3/4 cup sugar, the coffee mixture and boil. Taste the mixture and bring it to a slight boil.
4. Mix the bloomed gelatin and filter out into a setting bowl and leave it to set overnight.

White chocolate

1. In a slightly wide bowl, add 1/4 cup cold milk and sprinkle approximately 1 tbsp of gelatin powder. The powder should be a single layer or else it will stick together. This will take 10 mins to bloom.

2. In a saucepan add 2 cups of cream. I used GO cream and start the stove on low flame.

3. Add 180g of white chocolate into the same saucepan and keep mixing.

4. Once the mixture is hot and is just about to boil, reduce the heat to low. At this point if you tip your finger in, it has to be really hot.

5. Add the bloomed gelatin and stir until there are no gelatin lumps. If needed take the saucepan off the heat.

6. Add vanilla essence, about 1tsp. Taste the mixture.

7. Sieve through a thick sieve and pour into small cups. Allow to set overnight in the fridge.

Tea

1. In 1/4 cup cold milk, add 1 tbsp gelatin and let it bloom.
2. Add 1 litre cream, 3/4 cup sugar, 4 spoons tea powder, 3 crushed cardamom and bring to slight boil. Adjust the sugar if needed. Once the tea flavour seeps in, add the bloomed gelatin and mix.
3. Filter into the container(s) and set overnight. This is served on a bed of crushed Karachi chai biscuits.