Pannacotta Secrets

A perfect Pannacotta has a perfect jiggle , such that when unmolded it feels as though the cream is barely holding itself together in shape . To achieve this , the balance of gelatin to fat is very critical in this dessert . If gelatin is too much , it may end up being a big chewy blob and on the contrary , if there is too little of it in the mix , you may end up having a puddle on the plate . So yes , measurement of the ingredients is quite the key .

In Italian , Pannacotta means 'cooked cream' and this dessert stands truest to its meaning ! A simple mixture of cream, sugar and your choice of flavor , this is a quick dessert set in custard-like consistency.

A good panna cotta is also understated in character , not overtly sweet and has most of its taste coming from the flavor you choose to infuse in the cream . We love some of the classic easy flavors like Triple berry , Chai , Vanilla or any season fruit infused flavors.

Give it a try , its really worth it :)

Things you will need :

• 03 tsp of gelatin

• 03 tablespoons warm water

• 1 & 1/2 cup of full fat cream

• 2 tbsp sugar powder

• 1 /2 cup finely sieved mango pulp

• 01 tbsp. ginger juice , fresh

Steps to follow

• In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften - mix and combine.

• In a large saucepan bring cream and sugar just to a gentle simmer , stirring constantly

• Remove pan from heat and stir in gelatin mixture along with the mango pulp and ginger juice .

• Pass the liquid through a fine sieve .

• Next , divide the cream mixture among smaller ramekins and cool to room temperature - Next , cover the ramekins and chill , at least 4 hours or overnight.

• To unmould , dip ramekins, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

• Serve chilled !