Maple & Mulberry Panna Cotta

Maple & Mulberry Panna Cotta - Plattershare - Recipes, food stories and food lovers
An Italian dessert made by blending thick cream, milk, gelatin and honey, is simply delicious, light and creamy flavored with maple and mulberry. Italiano!!!!!
5 from 2 votes
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Prep Time10 minutes
Cook Time8 minutes
Chillling Time6 hours
Total Time6 hours 18 minutes
Served As: Dinner
Recipe Cuisine Type: Italian
Recipe Taste: Salty, Savoury, Sweet
Calories 550 kcal
Servings 6

Ingredients
 

  • 1 cup Milk full fat
  • 1 tbsp Gelatin unflavored powdered
  • 3 cup Heavy cream whipping cream
  • 1/3 cup Honey
  • 01 tbsp Granulated sugar
  • 1 pinch Salt
  • 75 ml Maple Syrup
  • 20 Mulberries fresh crushed / chopped

For garnishing

  • Maple Syrup for drizzling
  • 15 Mulberries crushed / chopped
  • 6 Whole mulberries
  • 6 Mint leaves fresh
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Instructions
 

  • In a glass bowl add the gelatin powder, to that add the milk. Now pour this mixture in a non-stick heavy deep saucepan.
  • On a medium flame, stir the gelatin and milk mixture till the gelatin is completely dissolved, for 05 minutes.
  • Do not let the milk come to a boil. Add the cream, honey, sugar and salt. Stir until the sugar is completely dissolved, for 07 to 08 minutes.
  • Remove from the heat, let it become lukewarm and now add the maple syrup and fresh crushed mulberries.
  • Mix well. Pour in the dessert glasses ¾ th full. Refrigerate for 06 hours. Spoon the crushed Mulberries on the top of each dessert glass.
  • You may place a whole mulberry and a mint leaf. Serve chilled.

Recipe Notes

Chef Tips
  1. You may use silicon moulds / ramekin moulds also instead of dessert glasses, but then increase the quantity of gelatin to 1 ¼ th tablespoon of unflavoured powdered gelatin.
  2. In this case you the recipe remains the same, only increasing the quantity of gelatin and after refrigerating for 06 hours, you need to demould the panna cotta on a dessert plate and then spoon the crushed mulberries on top and serve.
  3. Too much gelatin makes the panna cotta stiff and cheesy. Too little and, well, you’ve got a puddle on the plate when you unmould it.
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5 from 2 votes

Recipe Nutrition

Calories: 550kcal | Carbohydrates: 36g | Protein: 6g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 139mg | Sodium: 60mg | Potassium: 255mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1861IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 1mg
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Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

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