Pannacotta de manjar - Pilar Hernández's Chilean Cuisine
Every year the school holds a special dinner to thank the people who donate money to the school, and this year I offered to make dessert.
Ingredients · Servings 8
- 1 1/4 cups (300 ml) of fresh cream
- 1 1/4 cups (300 ml) of whole milk
- 1 tablespoon (7 grams) of powdered gelatin
- 1/2 jar of dulce de leche (190 grams) from a jar, use Nestlé
- 1/3 cup (75 ml) of cold water
Method · PT-497395H21S
- Place the cold water in a small bowl and slowly sprinkle the gelatin over it, let it sit for 5 minutes to allow it to moisten well.
- In a saucepan, heat the cream and milk, stirring occasionally. As soon as it comes to a boil, turn off the heat and add the gelatin. Stir until completely dissolved.
- Add the dulce de leche and stir until it is completely dissolved; this takes a couple of minutes.
- Place the pot over a bowl of ice water and stir occasionally until it reaches room temperature.
- Pour into water-rinsed cups or molds and refrigerate for 4 hours or more. Overnight is fine.
- To unmold, break the vacuum with a knife on the edge of the mold; the panna cotta should fall cleanly onto the plate.
- Serve with Nestlé cream and cookies if desired.
One thing to note: the whole point of a panna cotta is its consistency. It should be smooth and melt in your mouth, never like gelatin, but at the same time, it should hold its shape. It should jiggle quite a bit in the dish. I tested the recipe using Nestlé La Lechera dulce de leche, which is quite thick. I don't recommend using another brand because I think it would alter the final result.
I made this recipe 4 times for the party, that's why there's more of it in the photos.
Description
An elegant dessert.
