Vanilla custard skim milk panna cotta with oreo crumb

Treasure the old jelly mould, making use of it with present day creation

Spread happiness with this nostalgic Italian dessert that bring the best of the past into the present day. I know Winter is here, that doesn’t stop me from creating and eating this panna cotta treat that evoke comfort, vibrant, delightful and beautiful to the senses.

Google: “Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and moulded. The cream may be aromatized with coffee, vanilla, or other flavourings.”

“Vanilla Custard is a decadent dessert that uses simple ingredients. It’s made with a combination of eggs, milk, cream, sugar, vanilla, and cornstarch. Eggs are responsible for the custard’s thick and velvety texture, which is further thickened by using cornstarch.”

“While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard’s thickening agent is the egg itself (or egg yolk, in most instances). With milk as the main ingredient, custard is a good source of protein and contains calcium, which is good for bone health. But custard is a treat food because it can also give us extra energy, fat and sugar that we maybe don’t want, or need.”

Today, I use store bought vanilla custard which I had intended to make sticky dates pudding but I realised that I don’t have any sticky dates. Instead, I replace thickened cream with my vanilla custard, added gelatine, skim milk, oreo crumbs with a drop of green colouring to brighten the dull Winter night. Let’s cook.

Ingredients

2 1/2 c vanilla custard (bought)
1/3 c skim milk
1/2 c granulated sugar
2 Tsp gelatine powder
1 1/2 Tsp vanilla extract
2-4 oreo biscuits, pound to crumbs
a tiny drop of green colouring
oil, for greasing jelly mould

Method

Grease the jelly mould with a bit of oil. Pour skim milk into a bowl. Sprinkles gelatine powder over the milk and stir until combined and no lump. Set aside.

Stir vanilla custard and sugar in a pot. Set medium heat and bring to a boil; watch carefully as it can quickly bubble up. Immediately stir gelatine powder mixture into the boiling custard, stirring until completely dissolved. Cook and stir for a further 1-2 minutes.

Removed pot from hob and stir in vanilla extract in. Place pot in a basin of cold water for about 5 minutes to cool slightly before pouring half vanilla custard milk mixture into jelly mould. Leave in mould to cool, uncovered until no longer warm about 10 minutes on bench top. Cover with the lid and place in freezer to set a bit for about 10 minutes.

Meantime the remaining half vanilla custard milk mixture, add a tiny drop of green colouring in, stir until well mixed and colour are even. Bring out from the freezer. Add the green colour vanilla custard milk panna mixture on to the slight set panna cotta. Using a skewer or fork gently pierce some holes so the green colour mixture can drip into vanilla custard milk panna cotta just for designs. You don’t have to do it if you don’t want to.

Transfer the mould into fridge and let it set for about 4 -6 hours or overnight or until ready to serve. Before serving, flip over onto a plate, removed the mould and sprinkles oreo biscuits crumbs all over the top. Serve with dessert wine, coffee or tea or eat on its own. Enjoy!!!!