Panna Cotta ( Italian Cooked Cream)

Panna Cotta ( Italian Cooked Cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. Panna Cotta is an unbaked, eggless custard which tastes superb. The texture is very smooth and silky and does not feel rich at all. This is eggless it does not set hard, but is delicate and wobbly. Usually panna cotta is best served in individual molds or cups. Serve them in the bowls themselves because it looses shape while transferring onto the serving plate. This recipe is so simple, that it was done in a few minutes. 

Ingredients
½ Cup Milk
1 Cup Heavy Cream
¼ Cup Sugar
1½ Teaspoon Gelatin (soak it in a Tablespoon of warm water)
½ Teaspoon Vanilla essence  

For Decoration

Chocolate sauce

Melon balls

Method

Boil the milk, cream, sugar and vanilla in a small sauce pan. Once it comes to a boil switch off the gas, add the gelatin and stir until it has completely dissolved.

Divide the panna cotta mix into small pudding moulds and allow to set in the fridge. When set drizzel some chocolate sauce.  I also decorated one with a melon balls.

My Notes

Wet a mold with cold water and drain out any excess water, pour the warm panna cotta mixture into the mold. This usually helps in the easy release.  

Labels: Blogging Marathon, Sweets & Desserts, Gelatin, Continental Cuisine, Kids delight, Eggless, No Bake