Mmmmm....you just had a nice meal in your favourite restaurant, you're belly is almost full, but no, you have still place for a small dessert. Just that tiny little piece of sugar that will make it complete, yet not leave you with a heavy sensation in your stomach.
The waiter approches, you raise your hand and say: "One panaccota please"
"Yes sir, coming right up!"
Total time: 10' (made at least 1 hour in advance)
Calories: ~60 kcal / person
Ingredients:- 500 ml milk, fresh if available, or at least not the long-life one.
- 10 gr jelly powder
- 1 tbs of sugar
- A pot or forms for molding
Now, this one is extremely easy but take care of it's main ingredient - milk. To make it really tasteful you should use fresh or short-life milk, with milk fat over 2%.
As for the sugar, feel free to use any you like the most. I usually go with Light Muscovado with a sprinkle of vanilla powder, or simply vanilla sugar.
For forms you can either use a regular rectangular pot or muffin forms like I did here. Using silicone forms will help you greatly, but if you have none available use a glass container previously wetted with water.
- Put the milk and sugar in a pot and start boiling it on medium heat.
- Prepare the jelly powder as instructed. Usually the powdered one is to be mixed and then soaked for 3 minutes in 3 tbs of cold water. Jelly available in sheets on the other hand should be just soaked for a minute before usage.
- Before the milk reaches boiling temperature add the jelly, stirring constantly.
- Cook for another minute or two, and then transfer to your forms.
- Let it cool down completely, then transfer to the fridge till serving.
- Be careful not to break it when transferring it onto the serving plate. Nice and slowly there...
So easy and so good! :) Isn't it?
- You can prepare it a day or two in advance, in that case make sure you cover the exposed top with a plastic wrap before placing it in the fridge. This will avoid a crust forming on the top.
- Just to be sure, before cooking read the instructions on the jelly package. The procedure might be slightly different.
- You can top it with some marmelade or chocolate cream for a fast topping. If you have more time then a wildberry souce would be great. For that one, just simmer on low heat a handful of red fruits in 2 tbs of water and 1ts of sugar until all the sugar dissolved and the souce became nice and thick.
- If you're making a sweeter pannacotta, in that case a nice sour topping would be the best choice. Omit the sugar in the wildberry souce ;)
- I didn't have time, so instead I used wild cheery's spread (sugar free, to keep it nice and sour).
- Comment comment comment :) Let me know if and what you tried out ;). If I know there are some of you trying this out, it would definitely be a great motivation for me to continue will all the different ideas and recipes.