Humptydump made this Italian dessert in a jiffy, thanks to Hsueh Yun, food editor from The Straits Times.
Recipe adapted from The Straits Times
Serves: Approximately 4-6 cups
Time required (excluding refrigeration): 30 minutes
Ingredients:
750 ml whipping cream (not whipped cream)
3 teaspoons unflavoured powdered gelatine
80 g brown sugar
1 teaspoon vanilla extract
Strawberries, raspberries, blueberries for serving
Method
1. Measure out 250 ml of the cream into a medium saucepan.
2. Sprinkle the gelatin over the surface and let sit 5 minutes.
3. Place pot over low heat and cook, stirring constantly to break the gelatin up. You need to do this until the gelatin dissolves, at least 5 minutes.
4. Place the rest of the cream (500 ml), the sugar and the vanilla extract into the saucepan. Continue cooking until the sugar has dissolved.
5. Pour the mixture through a fine mesh strainer (we used a flour sifter) to trap the clots.
6. Divide the mixture among pudding cups/any porcelain cups.
7. Let it cool at room temperature for about 30 minutes.
8. Cover the tops with cling wrap and refrigerate overnight (for best results and for the pudding to harden till it 'boings')
9. Rinse the strawberries, raspberries and blue berries.
10. Pour boiling water into a medium saucepan. Dip the cup of pannacotta into the hot water for a few seconds.
11. Remove, invert it into a small serving plate and slide the pudding out.
12. Scatter the berries, add a tinge of maple syrup and viola, a yummy dessert perfect for a humid afternoon!
