Honey Panacotta, Raspberry, Chocolate. Dessert done.
Panacotta is a classic dessert and one that everyone loves. Its a perfect dessert for a crowd. This recipe uses Australian cup measurements. You only need about 250 ml of jelly. for some brands this will only use up about 1/2 the packet. Set some of the extra jelly and eat it with strawberries and cream some other time
Ingredients
- 250 ml cream - thickened
- 375 ml milk 1/12 cups
- 2 Tablespoons honey
- 1/2 teaspoon vanilla extract
- 2 teaspoons gelatin powder gelatin leaves are much better if you can get hold of them follow packet directions
- 9 gm jelly crystals mine are low sugar
- 125 ml boiling water
- 125 gm cold water
- 200 gm Raspberries for decorating
- 4 single chocolate ripple biscuits.
Instructions
- Put the gelatin into a small dish and mix with a couple of tablespoons of the measured milk then set aside. If using gelatin leaves put them into a dish of cold water till just softening, drain and set aside.
- Put the milk, cream, vanilla and honey into a pot and heat till just under boiling. No more. Hot enough to melt the honey and dissolve the gelatin.
- Turn off the heat and stir in the gelatin till dissolved. Strain the liquid through a fine strainer into a jug. ( This gets rid of any floating bits of gelatin). Set aside till cooled a little more.
- Pour into the glasses and put on a tray in the fridge. Try not to wobble the glasses too much and get cream up the sides. These will need to chill for 1-2 hours or till just firm on top.
- Meantime make the jelly according to the packet directions and set aside to cool. You will need about 250 ml of liquid jelly (any brand)
- Once the Pannacotta is firm enough to hold the jelly spoon a nice layer on top of each glass. there will be some left over. ( If the Pannacotta isn't firm the jelly will mix with the white cream.
- Put the Pannacottas back into the fridge and leave to set over night or at least 4 hours more.
- To serve crumble the biscuits onto the top of the glasses and add fresh raspberries. 3 or 4 in each will be perfect.
- You can also put a bit of cream on top if you like but I don't think that's necessary.
Notes
Leaf gelatin will completely dissolve in water so don't leave them and come back later. They will take a very short time to soften
Never use hot water to bloom gelatin.
The finished pannacotta will more than likely separate a little. Ways to prevent this happening in part are
1. by not boiling the gelatin.
2. Letting the milk cream mixture cool a little before pouring into the moulds
3. And most importantly by using leaf gelatin.
Never use hot water to bloom gelatin.
The finished pannacotta will more than likely separate a little. Ways to prevent this happening in part are
1. by not boiling the gelatin.
2. Letting the milk cream mixture cool a little before pouring into the moulds
3. And most importantly by using leaf gelatin.