For Panna Cotta:
1 cup milk
1 cup fresh cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla essence
For Guava Jelly:
3/4 tbsp gelatin
2 tbsp cold water
1 tsp lemon juice
1/4 cup strained guava pulp / puree (from 3-4 ripe pink guavas)
3-4 tbsp sugar or as required
3/4 -1 cup water, extra
Preparation:
For Panna Cotta:
- Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
- In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
- Remove from heat when sugar has dissolved. Then add vanilla essence and the gelatin and stir until the gelatin has completely dissolved.
- Pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours.
For Guava Jelly:
- Pour 2 tbsp water in a small bowl and sprinkle gelatin and leave it for 5 minutes.
- In a sauce pan, add the guava puree, sugar and water and stir and cook until the sugar is dissolved and the ingredients have combined.
- Remove from the heat and add the lemon juice and gelatin and stir until the gelatin has completely dissolved.
- Allow to cool to room temperature.. Pour it over the chilled panna cotta and refrigerate for 4 hours or until set. Serve chilled….
- Here I used canned pink guavas…If you are using fresh ripe pink guavas, peel the guavas and cut it into pieces. Then puree it to a thick paste adding 3/4-1 cup of water and strain the pureed guava through a strainer to remove the seeds.