I finally made pannacotta! I'd been craving for it ever since I ate it at The Rogue Elephant, and finally, I was almost forced into making it. We had a 'food fest' at work, where everyone from our team was supposed to cook something and bring it to office. I'll be writing about that in the next post. For now, let's just stick to getting it out of the system and publishing what I made, the way I made it :)
Since it was for a team strength of 45 (I didn't make enough for 45, coz everyone was bringing something = I kept the number 15-20 in mind), the ingredients used were slightly more.
Ingredients:
6 packets of fresh cream (200 ml packets)
a glass of water
Gelatin
Sugar
Chocolate sauce
Method:
Make sure the water isn't hot, but it shouldn't be ice cold either, room temperature is perfect. Take a cup and a half of water and add to it around 8-9 teaspoons of gelatin. The formula I used was one to one and a half teaspoons of gelatin for every 200 ml of cream. Allow the gelatin to soak up the water and ensure that it doesn't lump together. Add the cream to a saucepan and start heating it on a low flame. After a few minutes, add sugar (this is as per taste - some like it really sweet, some prefer it not too sweet) and stir a little. Once the gelatin has dissolved, or appears to have soaked enough and is dissolving, add it to the cream and stir to mix well. Add the chocolate sauce (or any flavoured sauce/essence). Once the cream begins to boil, turn off the heat and allow it to cool naturally. Pour the mixture into little cups or into one large bowl and cover them/it and keep in the fridge to set. This should take about 4-6 hours (I left it overnight).
Super! Even my brother liked it, so I guess it did turn out well :)
Since it was for a team strength of 45 (I didn't make enough for 45, coz everyone was bringing something = I kept the number 15-20 in mind), the ingredients used were slightly more.
Ingredients:
6 packets of fresh cream (200 ml packets)
a glass of water
Gelatin
Sugar
Chocolate sauce
Method:
Make sure the water isn't hot, but it shouldn't be ice cold either, room temperature is perfect. Take a cup and a half of water and add to it around 8-9 teaspoons of gelatin. The formula I used was one to one and a half teaspoons of gelatin for every 200 ml of cream. Allow the gelatin to soak up the water and ensure that it doesn't lump together. Add the cream to a saucepan and start heating it on a low flame. After a few minutes, add sugar (this is as per taste - some like it really sweet, some prefer it not too sweet) and stir a little. Once the gelatin has dissolved, or appears to have soaked enough and is dissolving, add it to the cream and stir to mix well. Add the chocolate sauce (or any flavoured sauce/essence). Once the cream begins to boil, turn off the heat and allow it to cool naturally. Pour the mixture into little cups or into one large bowl and cover them/it and keep in the fridge to set. This should take about 4-6 hours (I left it overnight).
Super! Even my brother liked it, so I guess it did turn out well :)
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4 comments:
That sounds interesting...might try it sometime...
Reubs ma man... it's quite similar to the tender coconut souffle your mom made when we came home when you visited last. Instead of the condensed milk, we use cream. Rest is the same. But the introduction of chocolate is what made it nice as it nicely complimented the texture and taste of cream.
Thanks for the receipe. I made strawberry pannacotta and my son just loved it.Even I tried it at Rouge and loved it.
No probs, and nice to hear that your son liked it. Strawberries weren't available, or else those would have been my first preference instead of chocolate.
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