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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator. | 2. Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved. | 3. In a seperate bowl, heat the milk and honey on High for 2 minutes. | 4. Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine. | 5. Whisk in the cream and a couple of drops of vanilla essence. | 6. Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours. | 7. Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal. | 8. To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey. | 9. If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	tablespoons		0.0	0.0	0.0	0.0
gelatin	3	teaspoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
honey	4	tablespoons		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
vanilla essence				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.