JACkfruit Panacotta


Halisina hannu or jackfruit is a craze in our house. The green porcupine look alike fruit when opened reveals this beautiful golden, extremely fragrant fruit. Comes in various colours, various feel, various size. It is not only had as is once ripe, but also had when it is in different stages, in curries, chips, dosa, fritters, ice cream etc etc… As i love Panacotta i had to make it. And trust me, if you love Jackfruit you should should try this out.



1 cup – Fresh cream ( i used Amul)
3/4 cup – Milk, whole milk preferably
1/4 cup sugar
1/2 tbsp – Gelatin powder
1 tbsp – Ice cold water 

4 to 5 nos – Jackfruit flesh, deseeded and chopped into rough pieces
For the topping

Julienned jackfruit flesh  


For the Panacotta 
In a saucepan heat milk. Add Chopped jackfruit to it and boil till the milk reduces to 1/2 cup. Now strain the milk and pour it back into the saucepan. ( i tried blending the jackfruit to extract more flavour, but it makes the Panacotta little thick. So i chose to not blend it this time to retain the silky texture)

In 1tbsp cold water sprinkle the gelatin powder and let it sit and bloom for 5 mins.


Keep the saucepan with milk back on a low flame. Add cream and heat it stirring occasionally, so that the cream doesnt stick to the bottom. Let it not boil.

Add sugar and gelatin and stir. Keep the flame still low. Heat the milk till the sugar and gelatin dissolves. If you rub the milk inbetween your fingers, you shouldnt feel the gelatin or sugar grains.


Once the sugar and gelatin is dissolved, strain the mixture into a pouring jug. Divide the liquid into the prepared glasses or greased ramekins.

Leave it out on a platform for half an hour and then place it in the refrigerator overnight.  

Top it with julienned jackfruit flesh before serving.  

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