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.
cream- 500 ml
milk- 500 ml
sugar- 100 gm
gelatine- 15-20 gms depending on which country you are making it in.
water – to soak the gelatine- 50 ml
sitafal puree/ pulp- 750 gms
cardamom powder- large pinch
Soak gelatine in water.
Heat milk , add sugar and stir until dissolved.STOP HEATING NOW
WHEN GELATINE IS ADDED IT HAS TO MELT BUT NOT COOK!!
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.
Add in the cream now
flavour with cardamom and allow to cool down. set in individual glass bowls of small plastic shot glasses like i did.i got about 20 x 60 ml ones..
Chill for a minimum of 2 hours or overnight
The photo below shows one i made with cardamom and garnished with “Nabat”-saffron rock candy and caramelised milk, +edible flowers