Its fall here. Cold is starting to rule over the summer weather. We went to farmers market a month ago. I came to know about new variety of fruit which is not common in Kerala. They were plouts.
Servings : 4
1 tin of sweetened condensed milk
1/4 cup + 2 tablespoons of milk
1 cup of whipping cream (or half n half or Amul milk cream)*
1 teaspoon of vanilla extract
2 teaspoon of powdered gelatin
Chopped plouts and mint leaves - for toppingPlout Jelly
1 1/2 cups of plout puree (about 2 medium plouts -well ripe)
3 teaspoons (one packet) of gelatin
1/4 cup of sugar
In a sauce pan, take 1/4 cup of plout puree and add gelatin and let it rest for 10 minutes.
Heat the sauce pan on medium heat, stirring continuously. When gelatin is completely dissolved, add rest of puree to it and mix it well.
Place the glasses in an angled position (slanting position- a cup cake pan will be helpful for holding the glass) and pour liquid into these glasses. When cooled completely, refrigerate them in the same position for 4 hours or overnight.
Take 2 table spoons of milk in a small bowl and put 2 teaspoons of gelatin. Set aside.
Meanwhile, in a sauce pan mix condensed milk, whipping cream and 1/4 cup of milk together and bring it to boil on medium heat.
When boiled, take the sauce pan off from heat and quickly add milk gelatin mixture and whisk well to combine. Ensure that gelatin is completely dissolved.
Allow it to cool down. When completely cooled, pour them into prepared glasses and refrigerate for 4 to 8 hours. Refrigerating overnight will give you best results.
When the dessert glasses were out of refrigerator and served in our lunch table, they smiled. “Plout panna cotta is a nice choice for dessert as it could touch our taste buds”.