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Elegant Layered Pannacotta

Here is the recipe to a basic and delightfully easy pannacotta.  This is a simple milk pudding that is served chilled and flavored with whatever suits your fancy. We use instant coffee and it is just lovely.




elegant pannacotta


This Pannacotta is a very simple dessert, but if you are new to cooking and would like to see each step, please click on the photo to take you to the step by step tutorial.


Use greased molds to make pannacotta




Elegant Panacotta

Panacotta Layered with Jello


This recipe makes 5 serves

You'll require:

  • 1/3 c sugar
  • 1 c milk
  • 5 ts instant coffee powder
  • 2 ts gelatin
  • 1 1/4 c cream
  • 1 pkt Strawberry Jello crystals
  • 1 2/3 c boiling water


Here's what you do:

Bring to the boil the sugar, milk and coffee powder and immediately take it off the heat.

Add in the gelatin and stir to combine.

Stir in the cream.

Pour into 5 moulds to only 2/3 and refrigerate till firm, for about 4 hours.

When the panacotta is set, make the jello up by mixing together the crystals and hot water till they are dissolved. Be sure NOT to follow the instructions on the packet. We're using less water in this recipe so that this layer is thick and firm.

I've popped a few small grapes to set in the jello. This step is optional, but adds a lovely touch.

Pour the mixture into the molds and refrigerate for a further 2 hours till it's set.

To serve, remove the dessert from the mold and garnish with fruit in season.




Tips

When the milky mixture is heated through, be sure it only just starts to bubble and NOT boil. Dairy products should not be allowed to reach boiling point

You could use attractive tea cups and serve the dessert in these.  This would make a charming display for your dinner party.

Select the jelly crystals of your choice. If you're serving with pineapple or slices of oranges, select an orange colored one.

This elegant treat, while simple to make, does take time to allow for both layers to set, but it is lovely especially for a special dinner.



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