Pannacotta is an eggless Italian dessert of sweetened cream thickened with gelatin and folded.
INGREDIENTS:
20gr Gelatine
250gr Milk
750gr Cream
125gr Sugar
2 Vanilla beans, split ( you can add the flavour of your choice)
METHOD:
Butter the insides of the ramekins. Let the gelatine stand over 100gr of milk until soft.
Heat the remaining milk with the cream, sugar and vanilla beans until simmering,
approx. 5 minutes.
Remove from the heat, add gelatine and stir until gelatine is completely dissolved. Strain.
Press hard the vanilla beans to extract all the flavours. Pour the mixture into ramekins, cover with plastic wrap and chill until set, at least 4 hours or overnight.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Read more about Chef Ashish Bhasin
20gr Gelatine
250gr Milk
750gr Cream
125gr Sugar
2 Vanilla beans, split ( you can add the flavour of your choice)
METHOD:
Butter the insides of the ramekins. Let the gelatine stand over 100gr of milk until soft.
Heat the remaining milk with the cream, sugar and vanilla beans until simmering,
approx. 5 minutes.
Remove from the heat, add gelatine and stir until gelatine is completely dissolved. Strain.
Press hard the vanilla beans to extract all the flavours. Pour the mixture into ramekins, cover with plastic wrap and chill until set, at least 4 hours or overnight.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Executive Chef at Trident, Bandra Kurla
You can connect with Chef Ashish Bhasin on his social media handles -
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram@chefbhasin
Facebook Page : Chefbhasin
Twitter @Chefbhasin
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