Pana Cotta

According to the wikipedia, Pana Cotta is and italian dessert of sweetened cream thickened with gelatine and moulded. Based on the description by one of the judges in My Kitchen Rule, after removing from the mould, it should be wobbly and be able to shake shake shake.

And I'm so happy, each time I made it, I successfully have it wobbly.

To those who are interested, here is the sure success recipe:

Ingredients:

• 1.5 cups of milk
• 3 tsp powdered gelatin
• 1/3 cup sugar
• 1.5 cups cream
• 1 tsp vanilla extract
• pinch salt
• Cooking spray

Steps

1. Pour the milk in a saucepan and sprinkle the powdered gelatine on it. Let the gelatin soften and looks a bit wrinkle.
2. While waiting for the gelatine to soften, which takes roughly 1 to 2mins, grease the ramekin with the cooking spray.
3. Set the saucepan over low heat and warm the milk, stirring it frequently. Make sure the milk does not come to a boil, it should be just warm. 
4. Once the gelatine dissolve, add in the sugar and continuously stir the mixture. Again, the milk should not be too hot or come to a boiling stage. It must just be warm enough that you can dip your finger in it for at least 3-4 seconds without burning.
5. Once the sugar is dissolved, remove the pan from the heat and which in the cream, vanilla and salt. 
6. Once mixture is even,  pour into the ramekins and chill for at least 3 hours. To unmould, run a knife at the side of the ramekin and place a plate over it. Flip and let the pana cotta slide down. Serve with your favourite sauce, nuteella or jam.