Ways to use my great lakes
gelatine is always good
Pannacotta is just a fancy name
for a creamy jelly, but creamy jelly doesnt sound as posh..lol!
Pannacotta actually comes from
the Italian language meaning" cooked cream"
Originally it was made using
eggwhite and you would have cooked it "bain marie" style but the
version of using gelatine is pretty popular too, and it is very easy to make.
This you can make in many
different ways, as long as you have 750ml liquid you can do almond milk/coconut
cream, or jelly using fruit purees/juice, any ratio of cream/milk/yoghurt, you
can leave the yoghurt out if you wanted. You can use mango, berries instead of
passionfruit or you can leave out completely.
This is how I make it
Ingredients
250ml pure cream
250ml whole milk
2 tbsp honey or maple
2 tsp vanilla paste- you can add
more if you want
4 passion fruit, strained, you
just have the juice, I don’t like the pips- you could leave them in though.
Method
Put all this in a measuring jug
and then add enough natural yoghurt to make the amount up to 750 ml. Take out
half a cup of this mix and put in a small pot and sprinkle over 1 ½ tbsp. of
gelatine. Leave for a couple of minutes until firm, and then heat gently while
whisking, when its liquid again and smooth add to your cream mix, whisk well
and then pour into 6 x 125ml dariole moulds. You can just pour it all in a bowl
or container if you wanted to make a big one. Put in the fridge to set. Serve
with coulis if desired.
Too easy!
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