(Finally) Welcome BBC GoodFood (India) !!

Each time I visit a bookstore, I scan the magazine racks for food magazines and would most of the time return disappointed. I would always see a slew of books on photography, fashion, technology, finance, health but none on food. While some imported food magazines like Martha’s Living are available but at exorbitant price. So I would just flip through the glossy international magazines, standing there tempted to buy then would finally give in or more often give it a pass. Finally my months of disappointment was answered with Good Food India magazine, brought to you by BBC. It is a perfect package matching the international standards with glossy pages, gorgeous food pictures, beautiful kitchenware and recipes in abundance. The content is perfect (for me), with a mix of easy to make on a weekday night recipes and some elaborate recipes. The ingredients used are pretty easy to find and their source is most often listed. It’s really inspiring to come across some of our Indian chefs who I dint know existed but now follow them on Twitter happily. The kitchen tools recommendations, book picks, ingredient reviews and restaurant reviews are a good guide for a amateur cook like me. The foodie holiday suggestions are a total happy/informative read so are their articles on one seasonal fruit per issue. Though I find the advertisements  too bothersome I wouldn’t mind it for all the food writing I get to devour.

So when a good friend asked me to whip up desserts for a Christmas dinner, it was but natural for me to pick a recipe from the magazine I have been reading so religiously. Since the time I had on time was little, I chose to make vanilla panna cotta with fresh strawberry sauce. I did not bother testing the recipe beforehand as it seemed pretty straightforward and also the mag claims that the recipes are triple tested for a domestic kitchen and I wanted to believe them. The reviews I got both for the look and taste were rave. I literally caught somebody swooning after their first bite, I guess the cold vanilla speckled cream against the sweet tang of strawberries does have the happy effect. 

vanilla panna cotta with fresh strawberry sauce

Source- BBC GoodFood India

Notes- I had halved the recipe and made use of muffin tins in place of custard cups. Half of this recipe in muffin tins yield around 12 panna cotta’s

Update: In place of custard cups or muffin tins I have also tried making them in Disposable bowls and they work just fine.

For the panna cotta

Fresh cream- 1 ltr  (I used Amul cream)

Sugar- 200 gms

Vanilla bean- 1 split lengthwise

Powdered gelatin - 4 1/2 tsp

Cold water - 100 ml

For the fresh strawberry sauce

Strawberries- 400 gms washed and hulled

Sugar- 2 tbsp

• In a saucepan heat cream and vanilla bean and bring it to a simmer


• Turn off the heat and cover the Pan for 30 mins.


• Discard the bean Re-heat the cream with sugar until completely dissolved


• Lightly oil 8 custard cup with neutral oil like sunflower


• Sprinkle gelatin over cold water and let it stand for 5-10 mins


• Pour the warm cream mixture over gelatin and stir until its completely dissolved


• Divide the panna cotta mixture into the prepared cups and refrigerate for 2 to 3 hours until firm

For the strawberry sauce

• Blend half the strawbrerries into a purée. Chop the other half of the strawberries and stir it with the purée


• Add sugar and transfer to a serving bowl


• To unmould the panna cotta run a sharp knife around the edge of each panna cotta or briefly dip the cups into warm water. 


• Spoon over some strawberry sauce and serve.