VANilla Panacotta

This is a basic panacotta recipe, that i completely trust and make with eyes closed. It gives out the perfect creamy, wibbly wobbly panacotta.



1 cup – Fresh cream (amul fresh cream)

1/2 cup – Milk 

1/2 tbsp – Gelatin powder

1/4 cup – Sugar

1 tbsp – water

1 no – Vanilla bean

{* Always use cream and milk of similar fat %. If you are using heavy/double cream, then use whole milk. And if you are using single cream then use semi skimmed or skimmed milk. If the fat % are way different then you will see two seperate layers when you unmould the panacotta }



Grease the ramekins with very little oil.  Set aside

Take 1 tbsp room temperature or cold water in a small bowl and sprinkle 1/2 tbsp gelatin over it and set it aside for 5 minutes to bloom.


In a saucepan, heat milk and cream together. Slit vaniila bean, scrape the grains and add both grains snd the pod to it. Just heat the milk. Do not boil it. Add sugar to this and stir till the sugar dissolves. To this add the bloomed gelatin. Keep stirring and let the gelatin dissolve. Rub the cream mixture between two fingers to make sure gelatin is dissolved. Seive this mixture into a jug to remove any leftover particles of gelatin or cream and vanilla pod. 



Pour this mixture equally into the ramekins. The vanilla grains will settle down. Let it sit on the counter top for 15 minutes and the refrigerate it overnight.

To unmould the panacotta, run a sharp knife on the edges of the ramekin to loosen the panacotta. Push the panacotta edges inwards with the finger and then turn the ramekin over the serving plate and tap it. You will now have a perfect wobbly panacotta with a perfect domb and beautiful vanilla grains on top.  



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