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Ingredient
Top 5 dishes made from Gelatine Powder *about 8g
1 . Mango Panna Cotta
Mango Panna Cotta
Today I wanted to use a Mango that had been sitting in the fridge for several days. As I needed to use up leftover Cream as well, I decided to make this Panna Cotta based on my ‘Pumpkin Panna Cotta’ recipe. Basically I just replaced Pumpkin with Mango. I added Lemon Juice because the Mango was lacking sourness. If Mango is out of season OR not available where you live, you can use canned Mango.
Ingredient
2 teaspoons
Gelatine Powder *about 8g
2 tablespoons
Water
1-2 teaspoons
Lemon Juice
1 teaspoon
Sugar *optional, see ‘Method 3’
1 cup
Milk
1/4 cup
Caster Sugar
1/2 cup
Cream
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Peel and stone Mango, cut roughly and place all pulp and juice in a blender. Blend until smooth. Add Lemon Juice for extra sourness as required. *Note: I used a stick blender.
* Step 3
Save 2-3 tablespoons pureed Mango in a small bowl, add 1 teaspoon Sugar, and mix well. You may wish to add some Liqueur. This will be the sauce.
* Step 4
Place Milk and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
* Step 5
Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and smoothly pureed Mango, and mix to combine.
* Step 6
Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set.
* Step 7
Serve with the saved Mango puree. *Note: I added whipped Cream as well.
Note: if there is a photo you can click to enlarge it
2 . Earl Grey Panna Cotta
Earl Grey Panna Cotta
My ‘Coffee Panna Cotta with Kahlúa’ has become popular. Then I decided to make Tea Flavoured Panna Cotta. I used the fragrant Earl Grey Tea which I love, and 1/2 Milk and 1/2 Cream for lighter texture. The fragrance of Earl Grey in the Panna Cotta is quite subtle. You need Earl Grey Tea Syrup to fully enjoy the fragrance. Grown-ups can add a little bit of Whisky to the syrup.
Ingredient
2 teaspoons
Gelatine Powder *about 8g
1/3 cup
Water
1 cup
Milk
1/3 cup
Caster Sugar
1 cup
Thickened Cream
1 teaspoon
Whisky *optional
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Heat Milk and Sugar in a saucepan over medium heat, stirring, and bring just to the boil. Remove from the heat.
* Step 3
Add soaked Gelatine, mix well until gelatine dissolves, then warm up the mixture a little bit, but do not boil. Add Earl Grey Tea Bags and set aside until cooled. The mixture won’t thicken at room temperature.
* Step 4
Squeeze the tea bags and discard them. Add Cream and mix to combine. Pour the mixture into the serving glasses. Place them in the fridge and leave to set.
* Step 5
To make Earl Grey Tea Syrup, place Water in a small saucepan, bring to the boil, add Sugar, stir, and bring back to the boil. Remove from the heat, add Tea Bag, and set aside to cool. Discard the Tea Bags. When cool enough, leave it in the fridge to chill.
* Step 6
Serve Panna Cotta with Earl Grey Tea Syrup. You can add a little bit of Whisky to the syrup if you like it.
Note: if there is a photo you can click to enlarge it
3 . Azuki Panna Cotta
Azuki Panna Cotta
I tried to make Azuki flavoured Panna Cotta. I mixed Panna Cotta mixture with Tsubu-an (Sweet Azuki Paste). It was supposed to be a creamy burgundy coloured jelly, but the mixture set in such a pretty gradation of colour because Azuki Paste is heavy, especially the unbroken beans are heavy. Unfortunately it is hard to see in the photo.
Ingredient
2 teaspoons
Gelatine Powder *about 8g
2 tablespoons
Water
1 cup
Milk
1 tablespoon
Rum
1 cup
Cream
1/2-2/3 cup
Tsubu-an (Sweet Azuki Paste)
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Place Milk, Sugar and Rum in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
* Step 3
Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and Tsubu-an (Sweet Azuki Paste), and mix to combine very well.
* Step 4
Pour the mixture into serving glasses or jelly moulds, placing Azuki beans evenly. Leave them in the fridge until set.
Note: if there is a photo you can click to enlarge it
4 . Coffee Panna Cotta with Kahlúa
Coffee Panna Cotta with Kahlúa
Coffee lovers would enjoy this coffee flavoured Panna Cotta. This recipe is almost identical to my Panna Cotta recipe. I simply replaced 1/2 of Milk with 1/2 cup strong Espresso. Instant Coffee Granules can be used. If you don’t have a bottle of Kahlúa, make a simple Coffee Syrup.
Ingredient
2 teaspoons
Gelatine Powder *about 8g
2 tablespoons
Water
1/4 cup
Strong Coffee
1/2 cup
Milk
2-3 tablespoons
Caster Sugar
1 cup
Thickened Cream
1 teaspoon
Vanilla Extract
1 teaspoon
Brown Sugar
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Place Strong Coffee, Milk, Sugar and Vanilla in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from the heat.
* Step 3
Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and mix to combine.
* Step 4
Pour the mixture into the serving glasses. Place them in the fridge and leave to set.
* Step 5
Serve with Kahlúa OR Coffee Syrup. Coffee Syrup can be easily made by mixing the ingredients in a saucepan and cook for a few minutes. Cool completely before use.
Note: if there is a photo you can click to enlarge it
5 . Nata De Cocoa & Yoghurt Jelly
Nata De Cocoa & Yoghurt Jelly
Do you know Nata De Cocoa that is sometimes called Coconut Jelly? Nata De Cocoa is a slightly chewy, translucent, jelly-like food produced by the fermentation of Coconut Water. I have been fond of Nata De Cocoa since my childhood. Yoghurt Jelly with Nata De Cocoa is a popular dessert in Japan. I have never seen it in Australia. It’s quite easy to make, and Canned Nata De Cocoa is available from many Asian grocery stores.
Ingredient
2 teaspoons
Gelatine Powder *about 8g
2-3 tablespoons
Water
1 cup
Milk
1/4 cup
Caster Sugar
1 tablespoon
Lemon Juice
100-150 g
Nata De Cocoa *after drained
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Heat 1/2 cup Milk and Sugar in a saucepan, bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves, then add remaining 1/2 cup Milk and mix well. *Note: This method cools the mixture quicker.
* Step 3
Whisk in Yoghurt and Lemon Juice. Pour the mixture into the serving glasses or jelly moulds, and add the drained Nata De Cocoa. Leave them in the fridge until set. *Note: You can place Nata De Cocoa into the serving glasses first.
* Step 4
*Note: You can add some Fruit as well.
Note: if there is a photo you can click to enlarge it
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