Jackfruit Panacotta

Panacotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.

 After having seen many of my blogger friends try panacotta, its been on my list for a while. I did try a not so very successful attempt (too much gelatine), but finally got it right this time! Ideally I need to serve it with some fruit jelly or coulis, but I was so thrilled at the success, I decided to post it this way.

Panacotta experts do feel free to give me your tips.

Ingredients-
4-5 pieces of jackfruit
1 cup cream
1/2 cup sugar
1 tbs heaped gelatine
grated nutmeg
Preparation-

• Deseed the jackfruit and puree.
• In half cup warm water dissolve the gelatine and keep aside.
• Combine together the cream, jackfruit puree, and sugar and heat.
• Stir well, when the mixture reaches boiling point add the dissolved gelatine and a little nutmeg and stir well.
• After a minute take off the heat and cool.
• Pour in mould and freeze till it sets.
• Serve chilled.