Honey Panacotta, Raspberry, Chocolate. Dessert done.

Name: Honey Panacotta, Raspberry, Chocolate. Dessert done.
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving
Ingredients: 250 ml cream; 375 ml milk; 2 Tablespoons honey; 1/2 teaspoon vanilla extract; 2 teaspoons gelatin powder; 9 gm jelly crystals; 125 ml boiling water; 125 gm cold water; 200 gm raspberries; 4 ingle chocolate ripple biscuits

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6
Course
Dessert

Honey Panacotta, Raspberry, Chocolate. Dessert done.

Iris Warren

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Panacotta is a classic dessert and one that everyone loves. Its a perfect dessert for a crowd. This recipe uses Australian cup measurements. You only need about 250 ml of jelly. for some brands this will only use up about 1/2 the packet. Set some of the extra jelly and eat it with strawberries and cream some other time

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Ingredients

Servings

250 ml cream - thickened
375 ml milk 1/12 cups
2 Tablespoons honey
1/2 teaspoon vanilla extract
2 teaspoons gelatin powder gelatin leaves are much better if you can get hold of them follow packet directions
9 gm jelly crystals mine are low sugar
125 ml boiling water
125 gm cold water
200 gm raspberries for decorating
4 ingle chocolate ripple biscuits.

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Instructions

Put the gelatin into a small dish and mix with a couple of tablespoons of the measured milk then set aside. If using gelatin leaves put them into a dish of cold water till just softening, drain and set aside.
Put the milk, cream, vanilla and honey into a pot and heat till just under boiling. No more. Hot enough to melt the honey and dissolve the gelatin.
Turn off the heat and stir in the gelatin till dissolved. Strain the liquid through a fine strainer into a jug. ( This gets rid of any floating bits of gelatin). Set aside till cooled a little more.
Pour into the glasses and put on a tray in the fridge. Try not to wobble the glasses too much and get cream up the sides. These will need to chill for 1-2 hours or till just firm on top.
Meantime make the jelly according to the packet directions and set aside to cool. You will need about 250 ml of liquid jelly (any brand)
Once the Pannacotta is firm enough to hold the jelly spoon a nice layer on top of each glass. there will be some left over. ( If the Pannacotta isn't firm the jelly will mix with the white cream.
Put the Pannacottas back into the fridge and leave to set over night or at least 4 hours more.
To serve crumble the biscuits onto the top of the glasses and add fresh raspberries. 3 or 4 in each will be perfect.
You can also put a bit of cream on top if you like but I don't think that's necessary.

Notes

Leaf gelatin will completely dissolve in water so don't leave them and come back later. They will take a very short time to soften Never use hot water to bloom gelatin. The finished pannacotta will more than likely separate a little. Ways to prevent this happening in part are 1. by not boiling the gelatin. 2. Letting the milk cream mixture cool a little before pouring into the moulds 3. And most importantly by using leaf gelatin.