VANilla Panacotta with Mulberry Compote
Cuisine: Desserts
 
Ingredients
  • 1 cup – Fresh cream ( i used Amul)
  • ½ cup – Milk, whole milk preferably
  • ¼ cup sugar
  • ½ tbsp – Gelatin powder
  • 1 tbsp – Ice cold water
  • 1 tsp – Vanilla extract
  • For the Compote
  • 1 cup – Mulberries
  • 1 tbsp – Sugar
  • 1 tbsp – Red Wine
  • And handful of mulberries to top it up.
Instructions
  1. For the Panacotta
  2. In 1tbsp cold water sprinkle the gelatin powder and let it sit and bloom for 5 mins.
  3. Keep the saucepan with milk on a low flame. Add cream and heat it stirring occasionally, so that the cream doesnt stick to the bottom. Let it not boil.
  4. 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.
  5. Once the sugar and gelatin is dissolved, strain the mixture into a pouring jug. Divide the liquid into the prepared glasses.
  6. Leave it out on a platform for half an hour and then place it in the refrigerator overnight.
  7. For the Compote
  8. In a bowl mash mulberries and sugar well. Add the wine, cover the bowl and set it aside for ½ hour to 1 hour. Strain it
  9. Remove the glasses from the refrigerator,pour the compote over it and generously top it up with more mulberries.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/vanilla-panacotta-with-mulberry-compote/