Bombay Foodie

Photo Credit: Nikhil Merchant You never know what the next flavor is going to be. And you will never find out until you take a risk and take that first bite. Life's just handed me a box of macarons. Next week, I will give up my job and move to London as a full time student. You will see a little less of me at Bombay Foodie in the coming months, but you can follow my adventures all of next year, as A Student in London . Come join me as I explore a new lifestyle in my favorite city!

Panacotta - for isn't that just another name for cooked cream - as the new friend for first strawberries of this season. David Lebovitz said that you are doing something wrong if you need more than 5 minutes to make panacotta . It actually took me less than the allotted five minutes to get the panacotta ready, pour it into shot glasses and put it in the fridge to set. Topping the panacotta is a balsamic strawberry coulis. Start with one cup of sliced strawberries. This goes into a blender with a tbsp of balsamic vinegar, 2 tbsp basil leaves and a tbsp of caster sugar (more if you like your strawberries sweeter). Blend into a puree. Once the panacotta has set 2-4 hours later, carefully pour the coulis into the glass. Chill some more, then enjoy the newfangled strawberries and cream.