| Panacotta is a very good example of a delicious | | | | and stir a little to dissolve. Then keep stirring the |
| dessert very easy to prepare at home, as it only | | | | mix slowly with spoon otherwise it could burn on |
| requires the minimum of equipment: a stove and | | | | the bottom very quickly. |
| a fridge plus some plastic moulds that we usually | | | | Beside that, drain the gelatine off of the water |
| call darioles. But any kind of individual ceramic or | | | | and squeeze out the remaining water, keep in a |
| glassware dishes will do the job just as well. By | | | | sieve on the side. |
| the way, this is a gluten free recipe for those | | | | Bring the cream/milk/sugar/cardamom mix to a |
| interested. | | | | temperature of 85ºC (185ºF), (or if you do |
| This soft and very creamy dessert comes | | | | not have a thermometer on hand stop the heat |
| originally from the Northern Italian region of | | | | before the boiling point). |
| Piedmont. The main ingredient in this recipe being | | | | Take off the heat, add the soft gelatine and mix |
| fresh or thickened cream, we have here a cold | | | | well until dissolved with a big spoon or spatula. Do |
| dessert with a fresh and very rich creamy taste. | | | | not use a whisk as we do not want any air |
| To this we can add almost any flavour we like, | | | | bubbles coming into the mixture. |
| and for this example I have chosen one of my | | | | Pass through a sieve the whole mix and let cool |
| favourite, cardamom panacotta. | | | | down a few minutes. |
| Here are the ingredients that we need: | | | | Then fill up the lightly pre-spray-greased dariole |
| Milk: 540g | | | | moulds and reserve in the fridge. |
| Thickened Cream: 1600g | | | | Leave to set in the fridge overnight. |
| Cardamom Powder: 20g | | | | The next day take the panacottas off the |
| Castor Sugar: 300g | | | | moulds by passing first a wet kitchen knife |
| Gelatine Leaves/Powder: 32g | | | | around the side of the mould and place them |
| To prepare please follow the method below: | | | | straight on a plate. You might find the texture |
| First soak the gelatine leaves into icy cold water. | | | | very soft, but this is the way it should be. |
| Combine the sugar and the cardamom powder | | | | Last pour over or on the side some fruit coulis or |
| together in a food processor or coffee grinder to | | | | sauce of your choice, then it is ready for |
| make it very fine, smooth and well combined. This | | | | digestion! Don't forget, your guests on a gluten |
| will make the integration into the cream easier | | | | free diet will love it. |
| later on. | | | | I hope you will enjoy trying this recipe, and of |
| Start heating up the milk and cream together in a | | | | course like the taste of this delicious Italian |
| thick saucepan. | | | | dessert. |
| When already warm fold in the cardamom sugar | | | | |