Jippo (mock) pannacotta
So we may by now have established that we love programs like Masterchef. Not for the display of egos or the dramatic music score. For what we can learn from other home cooks. And every now and then you get a recipe mentioned or made that makes you wonder – now what can that be? An excellent example is chimichurri sauce. I mean, really, who has even heard of that. I came to the deduction that to win Masterchef you need to work on your food vocabulary as a first step and your recipes as a second. And one of those words that intrigued me was a pannacotta. Yes, I admit, a horror beyond horrors, that I did not know what a pannacotta was.
And then we watched Masterchef Australia. Which is a really bizarre version of Masterchef. I mean, everyone is nice. Really nice. The judges are nice, the contestants are nice. They taste each other’s fare and comment on it. How weird is that? And then they made a pannacotta. It is as if it’s a class for home chefs. They actually teach you how to do it. And as I watched, I realised that my Mom had always made us a pannacotta. And I never heard of it.
A pannacotta is basically a milky pudding set with gelatin. And everyone uses gelatin sheets. Which I have as yet not been able to find. Anywhere.
My Mom’s version uses a packet of jelly. As simple as that. So, this recipe is dedicated to Ouma Mona, who taught me about making pannacotta without using the hoity-toity words. And believe me, it is light, fluffy and delicious. No “heavy cream” or mascarpone involved. (What is “heavy cream” – cream with a gravity issue?)
- 1 packet of lemon jelly
- 1 can of granadilla pulp (passion fruit, okes)
- 1 can of Ideal milk (evaporated, non-sweetened milk)
- 2 T Condensed milk
- Mix the packet of jelly with 225ml boiling water.
- Add a chilled can of Ideal Milk.
- Whisk together until frothy.
- Add 2 T condensed milk.
- Add can (small can) of Granadilla pulp.
- Mix well.
- Pour into ramekins.
- Set in the fridge for 45 minutes.
- Pour a little Granadilla pulp on top before serving.