Jackfruit Yogurt Panna Cotta with Blueberry Coulis
Do you think the name is a little too long? I actually wanted to call this post Cardamom infused Jackfruit Yogurt Panna Cotta with Blueberry Coulis and Jackfruit Puree… but it looked just a tad too long. I like naming my posts with the names of the major ingredients, since that improves the search engine visibility. Yes, it is fun to come up with clever names for a dish, I could’ve called this dish Jackotta, but until I get my own cooking show and make Jackotta a household name, nobody is going to type in Jackotta in a search box, are they? Coming to think of it, I don’t think anyone is going to search for Jackfruit Panna Cotta either, hmm….
When I heard that Jackfruit is the JFI ingredient for this month, like any true mallu I was all excited! But then I realized I just like to eat the fruit as such, in fact that is what happened to the first few cans of jackfruit I bought! Those never saw the light of the day, I mean heat of the stove… None of my cookbooks had any exciting jackfruit recipes. Poor confused me waited and waited till the last minute, and realized last night with a panic that the deadline is almost here. So I raided the fridge, and all I could find were cream, yogurt and blueberries. I remembered the expression When in doubta, Make Panna cotta (okay, I just made it up) and came up with this recipe. The basic panna cotta recipe is adapted from a Pandan Infused Mango Yogurt Panna Cotta recipe from the cookbook New Asian Cuisine – Fabulous Recipes from Celebrity Chefs.
I had no idea how this was going to taste, my hope was that it would at least look good. But surprisingly the experiment turned out to be a success! The refreshingly light and creamy taste of the yogurt was dressed up with the distinct jackfruit flavor and the mild spices from the cardamom pods. The jackfruit flavor wasn’t too overpowering, but nevertheless quite distinct. The main reason to make the blueberry Coulis was to dress up the Panna cotta, yellow and purple go so well together. But surprisingly the acidic sweetness of the blueberries went nicely with the just so slightly sweet panna cotta. I was very happy with the way this whole thing turned out, a definite keeper, an unexpected hit!
Jackfruit Puree
Ingredients
- 1 20 oz can ripe jackfruit in syrup
- 2 tbsp sugar
- 1/2 cup water
Method
Drain the jackfruit from syrup and cut into small pieces.
In a small pan, cook the jackfruit pieces along with sugar and water till the jackfruit pieces are soft and the water is almost gone.
Transfer the mixture to a blender and process to make a smooth paste.
Blueberry Coulis
Ingredients
- 1/4 cup blueberries
- 2 tbsp lime juice
- 1 tbsp sugar
- 1/4 cup water
Method
Blend all the ingredients in a blender till smooth. (Pass through a fine sieve to remove the pulp and seeds if you like). Chill before serving.
Panna Cotta
Ingredients
- 4 oz jackfruit puree (see recipe above)
- 8 oz heavy cream
- 6 oz non fat yogurt
- 1/2 cup sugar
- 10 cardamom pods
- 2 drops vanilla essence
- 1 tbsp unflavored gelatin
Method
Sprinkle gelatin over 3 tbsp water and let it stand for a few minutes without stirring. This will soften the gelatin.
In a saucepan, add cream and cardamom and bring to a boil on medium heat. Add the vanilla essence and simmer for about 10-15 minutes on low heat.
Remove from heat and strain to remove the cardamom pods. Add the softened gelatin to the cream and mix well till the gelatin is completely dissolved.
In the meantime, combine the yogurt, jackfruit puree and sugar in a cup and whisk well to form a smooth mixture.
Pass the jackfruit-yogurt mixture through a fine sieve into the cream (to remove any pieces of jackfruit which escaped the blender blade). Whisk well to combine.
Pour into ramekins or dessert molds (this should make about six servings). Chill in the refrigerator for at least three hours or till set.
Serve with blueberry Coulis and the rest of the jackfruit puree. Garnish with fresh blueberries and jackfruit pieces.
If you are not a jackfruit fan, you can use the same recipe with mango puree instead. Also check out my orange Panna cotta recipe for a more mainstream Panna cotta.
This is my entry for JFI – Jackfruit hosted by the amusing couple Jai and Bee of Jugalbandi. JFI stands for Jihva for Ingredients and is the brainchild of Indira of Mahanandi. If you don’t know what a jackfruit looks like, check out this post to see the anatomy of a jackfruit.
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(Drums) With that post, I officially confer the title of ‘5 STAR DESSERT CHEF’ on my dear friend SIg!!!
What a beautiful creation and you had the patience to make the 3 separate parts and assemble them…a huge hug for all that effort and this gorgeous dessert!
Muah!
That looks outstanding and fabulous dessert Sig! wish i could have one scoop of it ha ha! Will try this panna cotta it not with JF maye be mango!
OOOOOO…….. that looks so delicious!!!!! Love the presentation!!! Great going firl
after this post i say you should get your own show
and get to name this dessert as jackotta. i am going to try this and call it that 
at this saturday’s dinner i am planning.
btw if i use mango then can i call it mangotta;)
Great idea Sig. It looks so gorgeous. I see Panna Cotta is one of your fave desserts.
Sig
That looks absolutely delicious!! and gosh u did have spend a lot of time to create that beautiful dessert.Great Sig!!!
u did take ur own sweet time to come up with cardamom infused jackfruit yogurt panna cotta with blueberry coulis and jackfruit puree…. uffff… i should have done ctrl-c+ctrl-v intead of typing this whole thing;)(just wanted to test my memory power;) LOL @ jacotta… girl, u have become official panna cotta chef with this entry! i am serious… beautiful creation!
Sia if it is tastes anything like it looks nobody would be disappointed. Looks gorgeous.
Very nice! Gorgeous looking dessert.I have seen Pannacottas in many blogs,tis is the best looking one.Beautiful.
hey sig, i quite like the sound of jackotta! with the kind of presentation u hv conjured up, won’t be long before u cud officislly name it that
love the color of that blueberry coulis! will be trying the panna cotta soon, with some other fruit 
didn’t you read the rules? you aren’t just supposed to cook it. you’re supposed to send me some.
hey!!!this ones indeed new and it looks awesome!!!!! how did you even think of it?!!!?!?!!?? lovely pic!
Sig, your post made me laugh! I love the look of the panna cotta – the colour, and the creaminess seems to come through even on screen!
Jackotta – simply too funny not to leave a comment
Great job!!
Sig, I loved ur entry…quite unique and innovative too!
You re getting influenced a lot by all that restaurant visits I guess,(in a good sense ofcourse) 
)
Btw, your presentation made me think that it was done by some chef in some star hotel
Enjoy the weekend
Shn
hey btw, that jf design on the corners looks like some japanese or chinese script to me
)
shn
gorgeous looking dessert. great flavor combination!
You Mallus are ga-ga over jackfruit, aren’t you ? Just saw a mousse and now you with a panna cotta, what next !!!
Congrats on your 101 th post. Love your blog, its a pleasure
absolutely decadent !!!!!!!!!
That is sooo drool worthy…love the recipe…
heheh you are so funny! I am by hearting “Cardamom infused Jackfruit Yogurt Panna Cotta with Blueberry Coulis and Jackfruit Puree” so I can tell everyone what I saw in your blog today.
Thats a gorgeous pic.. And your patience to make this time consuming dish.. Way to go, Sig! BTW, Jacotta does sound catchy
Lol Jackotta made me laugh. This is a beautiful dish and it looks delicious.
Quite an creative dish with a fabulous name
absolutely fabulous looking dessert. giving those restaurants you review – a run for their money!
thanks for participating in JFI
- Jai
Yeah Sig, like Bee & Jai said, this is a restaurant quality dessert complete with presentation. Send me some
just came back for one more glance…waiting for the day when I’ll actually get to sample your 5 star desserts and cocktails hmm………and what’s special for today?? I mean it’s tough to keep outdoing yourself!
BTW why aren’t to someplace closer to me
I so very love the way you blog- first a little bit of introduction and what’s happening in life, and then the recipe, and then the yummy pics. It’s a perfect concoction, if you know what I mean.
Nandita,
lol girl you are making me blush…
Roopa, thanks… so I take it u r not a big JF fan…
Yeah, this is great with mangoes..
Coffee…
thanks girl..
Reena, ha ha mangotta… I like that too… having a dinner party? Have fun, and get off your lazy bum and post something soon
Meeta, thanks
. Yes, I love panna cotta… I have to try your version soon too…
Padmaja, thanks
it really didnt take all that much time.
Sup, so u actually typed that in? Good job girl
… and thanks.
Indo, thanks! You meant sig right, not sia
… I know, it is confusing too many three letter s names around lol..
Asha…
Thanks… ah you are making me blush too… 
Richa… ahh another Jackfruit hater…
… try with mangoes, or do you hate mangoes as well? 
… hope you are having a great weekend.
Bee… lol I would love to send you some by regular USPS. If you promise to make a video of you opening it, I’d love to see you both faint from four days old jackfruit and cream smell…
Ramya… thanks
How did I come up with it? Didn’t you read my slogan, when in doubta, make panna cotta… hehe
Sra, thanks
this is the creamiest panna cotta I’ve made so far… i guess the yogurt did the trick.
Sana…:) thanks and welcome…
Shn… , look who is talking, the queen of presentation
. Those are chinese characters btw, it spells jackfruit in Chinese 
… hehe, I was going for a design, but the damed jackfruit puree had a life of its own, and finally ended up in those shapes… 
Mandira,
thanks… flavor combination was an accident, but worked out great.
Sandeepa,
lol, yep mallus are gaga over jackfruit… mousse sounds great… I can’t wait for the roundup to see what everyone has come up with…
Revathi thanks
Sunita thanks
RP, lol, I am going to test you in a week to see if you can still remember it okay?
Suganya…
thanks, it really didn’t take that much time… panna cotta is an easy dish to make…
Amy…
thanks. glad you enjoyed the name
Pravs, thanks girl… hope you are having a great weekend… busy packing?
Jai, thanks
… and thanks to u both for picking Jackfruit for JFI. looking forward to the roundup.
Cynthia, thanks sweetie… like I told bee, i would love to see you when you open the stinky package… hehe
Nandita, darling, you are always welcome here… why don’t you come over for a visit? We can paint the city red
Sunshine Thanks
that’s a great complement coming from one of my favorite writers 
this looks so Awesome. Considering I am only 10 minutes away can I come over to taste?
I can bribe you with two cute kiddo sightings in exchange for dessert.
Archana, hehe, what a bribe…
I can just imagine what all you get done by showing off the twin cuties… 
. You are always welcome girl… You just bring the after dinner drink 
I’ve never thought of jackfruit as a dessert ingredient before because I’ve only ever had it curried. I can see how it would work though. Nice idea!
simply gorgeous!
sig, if you culd only email me some of your talent, time and your panna cotta…
great job!
so, will we be seeing more of your mom’s recipes over the next few months in your posts?
Oh, Sig, this is just beautiful! I’ve never eaten jackfruit but know I would love this dessert!
Sig, a quick question…have you tried freezing any fruit coulis..? My raspberry coulis is made by cooking the fruit in the sugar syrup and then lemon juice is added and then strained to get a pure one. Was wondering if I could freeze this in ice cube trays and use it later.? do u think it will stay..?
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