Tricolor Parfait:
Tricolor Parfait for the Independence day-15 August: Independence day is a great occasion to thank the thousands of our freedom fighters.
15 August is the independence day of India on 15th August 1947 India got freedom from the British Rule.
In India, the term “tricolour” [तिरंगा] means the Indian national flag. The national flag of India is a horizontal tricolor of deep saffron (केसरी) at the top, white in the middle and dark green at the bottom in equal proportion.
I tried to make Parfait with a tricolour on the occasion of “Independence Day”[स्वतंत्रता दिवस]. It brings back the childhood memories of flag hoisting in school.
There were various cultural functions organized by school and at the end of celebration sweets were distributed to everyone.
There were three main ingredients used to prepare tricolour Parfait, It has a kiwi jelly for the green, Panna Cotta for the white, and a saffron mousse for the saffron.
To Make Green layer use Kiwi Crush, Water, sugar and agar-agar powder.
For the white layer, you need Heavy cream,full-fat milk, sugar, agar-agar powder, and vanilla extract.
To make the saffron layer you need whipping cream, sugar, saffron, and milk.
more recipes from this blog you might like please do check:
Tricolor Parfait Recipe
Materials
For the green layer
- 1/2 cup Kiwi Crush
- 1.5 cup Water
- 1/4 cup sugar or to taste, optional
- 1.5 teaspoon agar-agar powder
For the white layer
- 1 cup Heavy cream
- 1 cup full-fat milk
- Sugar to your taste.
- 1.5 teaspoon agar-agar powder
- 1/2 teaspoon vanilla extract optional
For the saffron layer
- 1 cup Heavy whipping cream
- 4 tablespoon powdered sugar
- 1 tablespoon saffron
- 1 tablespoon hot milk
Instructions
For the green jelly layer:
- Heat the Kiwi crush with 1 cup water and sugar in a pan and bring it boil.
- Mix 1 tablespoon agar-agar in 1/4 cup lukewarm water.
- Add the agar-agar in Kiwi mixture and mix well.
- Cook for another 2-3 minutes.
- Remove from heat and mix well.
- Whisk the jelly for a few minutes and pour into the glass.
- Pour the jelly into glasses to make the green layer.
- Let this sit for about 30 minutes before adding the Panna Cotta layer.
For the white Panna Cotta layer:
- In a saucepan add the milk, cream and sugar bring it to boil over medium heat.
- Boil for 3-4 minutes stirs it occasional.
- Dissolve 1 tablespoon agar-agar in 4 tablespoons of lukewarm water with no lumps.
- Add agar-agar, and vanilla to milk, boil for about 2 minutes keep string continuously making sure there are no lumps.
- Turn off the heat.
- Whisk the milk for a few minutes and pour over the green jelly layer.
- Let this sit for about 30 minutes before adding another layer.
- **As Panna Cotta will cool it will be getting firm like jello, before adding the saffron layer Panna Cotta layer should be firm but not settled all the way completely.
For the Saffron layer (Saffron mousse):
- First, toss a metal mixing bowl into the freezer, and chill your serving cups in the refrigerator.
- Heat up a small pan for a minute then when the pan is hot, turn the stove off.
- Heat the saffron in the pan for 30 seconds.
- Quickly remove the saffron from the pan and grind in a mortar and pestle.
- Add it to the warm milk and keep it aside.
- Blend the cream in a chilled bowl with a hand mixer until it gets nice and thick, this may take a while.
- The cream should stick to the beater.
- Add saffron and Stir well to combine.
- Pour the mousse over the Panna Cotta layer and refrigerate for 2-3 hour.
Enjoy!
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