Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Panna Cotta with Carob Powder with Charalambides Christis Dairy Cream with 35% fat and Charalambides Christis Fresh Milk Full Fat, 3%
Ingredients
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800g Charalambides Christis Dairy Cream with 35% fat
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200g Charalambides Christis Fresh Milk Full Fat, 3%
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2 teaspoons Carob Powder
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3 tablespoons Sugar
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5 gelatin sheets (2g each)
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Additional Carob Powder for sprinkling
Instructions
Soak the gelatin sheets in cold water to soften them. Set aside until needed.
In a small saucepan, heat the cream, milk, and sugar, stirring well with a whisk.
Add the carob powder and mix thoroughly. Let the mixture simmer for a while, stirring occasionally.
Once the mixture reaches a boil, remove it from the heat and add the softened gelatin sheets. Stir until fully dissolved and the mixture is smooth. Allow it to cool slightly.
Transfer the mixture into a 25cm silicone mold of your choice and let it cool completely.
Once cooled, place it in the refrigerator for 4-5 hours.
Remove from the fridge, carefully unmold onto a serving plate, and sprinkle with additional carob powder before serving.
