Gelatine Powder Pannacotta

Name: How to cook Gelatine Powder Pannacotta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Gary Waite

Gelatine Powder Pannacotta

My Photo's show my first ever Pannacotta - the One small sachet of Gelatin Powder does say on the whole Packaging ( 3 in a Pack ) that One sachet for One Pint of liquid ( 500ml ) . Did guess in millimetres using the Extra Thick Double Cream Pot - the Cream was 300ml and I used Pasteurized Cow Milk did not fill milk too the top of the 300ml Double Cream Pot - only used 200ml of Pasteurized Cow Milk - do feel that I could have used 300ml of milk - too fill milk too the top of the Plastic Double Cream Pot

Ingredient

Food ration :

2 people

1 sachet

Gelatin Powder 12g

300 ml

Extra Thick Double Cream

200 ml

or 300ml Pasteurized Cow Milk

50 g

White Sugar

Cooking instructions

* Step 1

Place Extra Thick Double Cream in a saucepan, add the 50g White Sugar and then add the 200ml of milk (you may find that using 300ml of milk will give you a looser thick Pannacotta).

* Step 2

Course the mix too become hot on the hob and then add the Gelatin Powder - keep stirring until the Gelatin Powder dissolves and then transfer too 2 - 250ml Wine Glasses allow too cool and set in the Fridge overnight. Eat with a Dessert Spoon out of the Wine Glass