PANNA COTTA

Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala(fortified wine) poured into a mold with caramel. Another author considers the traditional flavoring to be peach eau-de-vie(fruit brandy), and the traditional presentation not to have sauce or other garnishes.
Panna cotta became fashionable in the United States in the 1990s.

RECIPE :-
Milk – 375 ml
Cream – 250 ml
Sugar – 187 gm
Gelatin – 15 gm/5 sheet
Mix flavour as require ,like sprinkle saffron in mold and pinch yellow colour in mixture.

METHOD:-

1. Take milk,suagr,cream and boil.
2. Mix gelatin in mixture and pour in mold.
3. Freeze for 2 hour and before serve transfer before 30-45min to chiller.
4. Serve cold

ADDITIONAL RECIPE IF YOU WANT TO MAKE WITH TWO FLAVOURS OR WITH SOME FRUIT PUREE.

RECIPE FOR MANGO GINGER PANA COTTA

RECIPE:- GINGER PANNA COTTA
Milk – 500 ml
Ginger – 50 gm
Cream – 250 ml
Sugar – 187 gm
Gelatin – 15 gm/ 5 sheet

METHOD:-

1. Take milk and chopped ginger bring to boil. Cook again for 5 min in slow fire.
2. Stain the milk mixture in a bowl.
3. Take milk mixture,cream,and sugar and boil again,off the fire.
4. Add gelatin mix or blend with hand blender.
5. Freeze for 2 hours.

RECIPE:- MANGO PANA COTTA
Mango puree –250 ml
Milk – 375 ml
Cream – 750 ml
Sugar – 150 gm
Gelatin – 25 gm/ 8 sheet

METHOD:-

1. Take milk,suagr,cream, mango puree and boil, off the fire.
2. Mix gelatin in mixture and let it cool.
3. Pour on pre-set ginger panna cotta,freeze for 2 hours.
4. Serve cold with some mango cubes.