For Vanilla Panna Cotta:
1: double cream 4 cups
2: caster sugar 1/2 cup
3: vanilla essences 1 tbs
4: gelatin unflavoured 1 tbs
5: cold water 6 tbs
1: mango puree 1 cup (canned or fresh mango puree)
2: pistachio 20 (sliced)
1: in a bowl add cold water sprinkle the gelatine and leave it for 3 to 4 minutes.
2: in a pan add cream, sugar, vanilla and cook till the sugar dissolves on medium flame (make sure it gets hot but not boiling) keep stirring.
3: then add the soaked gelatine and whisk it till gets mixed.
4: pour the mixture in any mould, ramekins or glass bowl cover it with cling film and keep in fridge for 3 to 4 hours ( for best result over night).
5: to dish it remove the cling film and keep the mould in a bowl of hot water for 5 seconds and run a knife around the edge, place a plate on top and tap it hard, then add the mango puree, pistachios or simply add the mango puree on the pannacotta in the mould top it with pistachios.
6: serve and enjoy.
COOK WITH FAIZA
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