Double Cream-500 ml
Caster sugar/icing sugar-4 tbsp (or as ur taste)
Gelatin (plain)-one sachet pack (7gms)
If u r using thick cream instead of double cream then the measurement is given below
Mix both double cream and milk very nicely or thick cream and milk
Pour into a heavy bottomed sauce pan and add sugar.Mix well and slowly bring to simmer ..
Stir well for 2 to 3 minute in medium hot ,by that time the sugar will be dissolved .
Remove from the heat and add vanilla essence and stir well and keep aside ..
Meanwhile to 100 ml of water sprinkle gelatin and leave for 10 minutes.
Then add the gelatin to the cream mixture and stir continuously till all the gelatin fully dissolved..Add pinch of salt and mix well.Check the sugar..If u want more add according to ur taste.
Pour this to a glass jug..Then pour into the glasses ,bowls or of ur choice ..Let it to cool down to the room temperature.
Then keep refrigerate for minimum 6 hours or overnight if preparing ahead .
For the fruit Salad
Water- 1 cup
Salt- one pinch
Fruit of ur choice. Here I used
Pine apple-1/2 cup
Ripe Plantain-1 small
At first make a sugar syrup by adding water and sugar and allow to boil for 10 to 15 minutes
To this vanilla essence ,lemon juice ,rose water and salt..Mix well..
Then add finely chopped pineapple to the syrup and stir well and cook for 10 minutes..
Remove from the heat..Keep aside .
After coming down to room temperature chop allother fruits and add to the pineapple syrup and mix well..
Then keep it in the refrigerator.
Serve with Panna Cotta and enjoy… 🙂
Recipe Courtesy: Gordon Ramsay