Idwala Panacotta

Idwala Panacotta

7g gelatine

60ml cold milk

540ml cream

60g icing sugar

½ tsp caramel essence

Grease with butter, 6 moulds. Place the gelatine and cold milk in a small bowl and let this mixture sit for 5-10 minutes. Combine the cream and icing sugar in a saucepan and bring it to a boil, stirring to dissolve the icing sugar. Once the cream is very hot remove from the heat and stir in the gelatine and caramel. Stir until the gelatine is completely dissolved. If necessary, return the saucepan to a very low heat and stir to dissolve the particles.

Pour the cream into the prepared moulds and place in the refrigerator to chill for 4 hours or until set.

To unmould: dip the moulds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh fruit and fruit coulis.