Panacotta. (Italian cream custard) Recipe
Ingredients
- 1 1/2 cups of milk
- 250 ml cream
- 3 teaspoons powdered gelatine - unflavoured
- 1/2 cup sugar
- 1 teaspoon vanilla extract (not essence) or 1 vanilla pod.
Directions
- Heat 1/2 cup milk and add gelatine. Stir briskly until gelatine is dissolved.
- Heat balance of the milk in a pot and add vanilla extract or the seeds of the vanilla pod if using this.
- (Slit pod down the centre and scrap out the tiny seeds and add to the milk.)
- Add sugar and stir until dissolved.
- Bring milk to the boil taking care not to burn it and add gelatine mixture, stirring briskly to ensure there are no lumps.
- Pour in the cream and stir well.
- Cook for 1 minute and then remove from heat and pour milk mixture into six ramekin dishes.
- Allow to cool and refrigerate, covered until well chilled.
- About 4 hours or overnight.
- Serve 'as is' or with a berry sauce.
- #1 Make sauce by stewing fresh berries of choice (about a cup) in a little water with sugar to taste. I also add a squeeze of lemon to give it a tang.
- Mash the berries and simmer until you have a thick sauce.
- Cool and spoon over the Panacotta just before serving.
- #2 Pour a tin of strawberries into a pot and mash the fruit.
- Simmer until liquid has reduced. Add a sqeeze of lemon and allow to cool.
- Spoon over Panacotta.
- NOTE
- Gelatine should always be added to the hot liquid and not the other way around.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 90 | 48% |
| Total Fat 10.15g | 13% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 44mg | 2% |
| Potassium 140mg | 4% |
| Total Carbs 21.06g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 20.01g | 13% |
| Protein 4.1g | 7% |
