Google: “Panna cotta is an Italian dessert of sweetened cream thickened with gelatine and moulded. The cream may be flavoured with coffee, vanilla, or other flavourings”. Now I know about the three main characteristics: the percentage of butterfat, the amount of gelatine and the sweetness. The wobbly: the gelatine is obvious — a perfect panna cotta should have just enough that it seems the cream is just holding together. It shakes when you touch it.
My interest in Italian cooking have had taken me to create a mind blowing variety of taste and richness using the ingredient far beyond all the recipes that I had browse or imagine it will work. My friend gave me some black sesame and black rice cereal packets. I tried eating it with fruits, but it has no taste. Then I decided to make it into panna cotta as I have yoghurt, sour cream and thickened cream.
I am pleased that it turned out well and were glad I could take it to my sister’s house for our family dinner. My family and I enjoyed it. I love it as it can be prepared ahead of time, quick, it’s a great crowd pleasing beautiful and delicious dessert to serve on hot days. Let’s cook!!!!
5 Tbs mango flavoured yoghurt
300 g sour cream
300 ml thickened cream
300 ml milk
60 ml orange juice
150 g icing sugar
2 gelatine sheets
3 Tbs castor sugar
3 Tsp gelatine powder, plus 5 Tbs water
2 packets of black sesame and black rice instant cereal
a squirt of molasses (OPT)
In a bowl add water and sprinkle gelatine powder, stir to mix well and leave for 5 minutes. Soak gelatine sheets in a bowl of water for 3 minutes. Place sour cream, yoghurt, thickened cream, icing sugar, orange juice, milk and black sesame and black rice cereal on pot on low heat. Stir to avoid lump.
Squeezed out water of gelatine sheets and add in. Stir well. Now add gelatine powder mixture, a squirt of molasses and castor sugar. Stir until sugar dissolved. Turn off heat let pot cool slightly about 5-10 minutes. Meantime, greased the jelly mould with some oil. When it has cooled spoon cooled panna cotta onto mould. Leave it overnight or at least 4 hours to set. Enjoy!!!!
If you like to try my other recipes: https://helenscchin.com/2018/11/15/lemon-sour-cream-vanilla-yoghurt-panna-cotta/
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