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 , 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