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Lilikoi Pannacotta

You can “cook” everything in the microwave and then it sets in the fridge. Amazing. This Lilikoi Pannacotta is fast, luscious, and easy!!


Posted By: Leilani
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Prep Time: 10 | Cook Time: 3 | Ready In: 3 Hours (to set)
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US Metric

Pannacotta
•1 C milk
•3 C cream
•1/4 C sugar
•8 oz white chocolate,chopped
•2 packets gelatin powder (4 1/2 tsp)
•6 T cold water

Lilikoi Gelatin
•7 T lilikoi concentrate (from the fruit, not the canned juice)
•2 T sugar
•1 T cold water
•1 tsp gelatin powder
1.Sprinkle gelatin over cold water and let sit for a few minutes.
2.Heat lilikoi concentrate and sugar until hot (about 1 minute) in the microwave.
3.Combine lilikoi with the gelatin.
For assembly


Cooking Process:

Pannacotta
1.Heat cream, milk, and sugar in the microwave, about 3 minutes. Whisk together until the sugar dissolves.
2.Melt chocolate in a bowl in the microwave. Whisk into the cream mixture thoroughly.
3.Meanwhile, sprinkle gelatin over cold water in a large bowl.Whisk. Let stand 5-10 minutes.
4.Pour milk mixture over gelatin and stir until dissolved.

Lilikoi Gelatin
1.Lightly oil ramekins (8) with vegetable oil.
2.Put 2 T of the lilikoi mixture into each ramekin. Put ramekins in freezer for a few minutes to set up.
3.Divide panna cotta between ramekins. Put in fridge for 3 hours to set.
4.You can eat these out of the ramekins or run a thin knife around the outside edge and turn over quickly out on a plate. May take a few tries.

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