I always got intimidated by this dessert, but found that it was a simple recipe, if somewhat time consuming (boiling and reducing the milk). Made a very small batch of 6 pooris for deepavali, and it was gone in seconds! The traditional pooris are made with rava/sooji/cream of wheat, but I made it with maida/AP flour. Regular whole wheat pooris would also work, if you really want to reduce the guilt quotient!
After learning to make pizza and gelato in Florence, Italy in April, I finally got around to actually making the gelato a couple of weekends ago.
A few points:
Gelato is Italian ice cream. It has nothing to do with gelatin.
Gelato has more milk, and very little cream. Ergo, less fat, and somehow, an enhanced taste.
It has at the most 4 ingredients, and is very easy to make. It’s a bit denser than ice cream, which I actually like.
I used the Williams Sonoma ice cream maker, you may use whatever tools/methods you typically make ice cream or sorbet with.
For my very first attempt at a frozen dessert, I chose mango flavor. I also stuck with raw sugar, and just 1 ripe mango, as I like it understated and not too sweet.
You may use more flavor, and more sugar. Play with it. We loved the results.
Panna Cotta in Italian means cooked cream. A simple, elegant, and sublime dessert made with just 3 basic ingredients: milk, cream, and sugar, with a gelling agent such as agar agar for a vegetarian version, or gelatin.