Gelatine Powder Pannacotta

Name: Gelatine Powder Pannacotta
Yield: 2 people
Cuisine: British
Ingredients: 1 sachet Gelatin Powder 12g; 300 ml Extra Thick Double Cream; 200 ml or 300ml Pasteurized Cow Milk; 50 g White Sugar

Gary Waite @cook_20376404

My Photo's show my first ever Pannacotta - the One small sachet of Gelatin Powder does say on the whole Packaging ( 3 in a Pack ) that One sachet for One Pint of liquid ( 500ml ) . Did guess in millimetres using the Extra Thick Double Cream Pot - the Cream was 300ml and I used Pasteurized Cow Milk did not fill milk too the top of the 300ml Double Cream Pot - only used 200ml of Pasteurized Cow Milk - do feel that I could have used 300ml of milk - too fill milk too the top of the Plastic Double Cream Pot

Gary Waite @cook_20376404

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Ingredients

2 people

1 sachetGelatin Powder 12g
300 mlExtra Thick Double Cream
200 mlor 300ml Pasteurized Cow Milk
50 gWhite Sugar

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Steps

1

Place Extra Thick Double Cream in a saucepan, add the 50g White Sugar and then add the 200ml of milk (you may find that using 300ml of milk will give you a looser thick Pannacotta).
2

Course the mix too become hot on the hob and then add the Gelatin Powder - keep stirring until the Gelatin Powder dissolves and then transfer too 2 - 250ml Wine Glasses allow too cool and set in the Fridge overnight. Eat with a Dessert Spoon out of the Wine Glass