Sitafal panacotta.

A take on a classical italian dessert- pana- milk , cotto is to  cook so literally cooked milk, set with gelatine and creamy, this one is flavoured with sitafal, an amazing fruit from india, there is a caribbean relative called soursop, but sitafal is sweeter and creamier.

  1. cream- 500 ml
  2. milk- 500 ml
  3. sugar- 100 gm
  4. gelatine- 15-20 gms depending on which country you are making it in.
  5. water – to soak the gelatine- 50 ml
  6. sitafal puree/ pulp-  750 gms
  7. cardamom powder- large pinch

Method

  • Soak gelatine in water.
  • heat milk and cream, add sugar and stir until dissolved.
  • add in the sitafal pulp and gelatine and whisk well. depending on how sweet the sitafal is you might need to slightly increase sugar quantity.
  • flavour with cardamom and  allow to cool down. set in individual glass bowls of small plastic shot glasses like i did( 80 x 60 ml) + got some extra.
  • chill for a minimum of 2 hours or overnight

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