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Preparation Time : 60
Cook Time : 15
Total Time : 75
Milk 1 cups
Sugar 1/4 cups
Full cream 1 cups
Pure vanilla bean extract 1 tsp
Gelatine powder 1.5 tsp
Salt (a small pinch) 1/4 tsp
Olive oil to rub on the bowls/ ramekins 1 tsp
Lightly oil the moulds or small bowls/teacups.
Take the milk in a heavy bottomed pan and sprinkle the gelatin on top of the milk. Wait till the gelatin is dissolved. Once it is dissolved, set the saucepan on low heat and stir continuously. Make sure the milk isn't overly hot. After a couple of minutes, stir in the sugar. Leave it on the stove on low heat, keep stirring and ensure that the milk doesn't boil.
Remove the pan from heat after about 5 minutes and whisk in the cream and vanilla. Add a small 1 pinch of salt. Whisk well and pour the mix into ramekins. Refrigerate for about 4 hours.
To serve, invert the ramekin over the plate and shake gently to get the pannacotta fall out on the plate.
Note: Pannacotta is a gentle dessert and when unmoulded should be wobbly on the plate (not rubbery).
Here it is served with berry sauce and pomegranate seeds sprinkled on top.
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