COPYRIGHT 2015 l ALING ODAY
Ingredients:
For Vanilla (White) Gelatine: 1 packet Mr. Gulaman (white) 4 cups water 1 cup cold water 250ml Nestle Cream or double cream 1/2 - 3/4 cup sugar, adjust according to your taste 1 tsp. Vanilla extract For the Nutella Gelatine: 1 packet Mr. Gulaman (white) 4 cups water 1 cup cold water 250ml Nestle Cream or double cream 1 cup (or more) Nutella 1/4 cup (or more) sugar Optional toppings: Whipping Cream Chocolate sauce Procedures: Dissolve 1 packet of Mr. Gulaman in 1 cup cold water. Stir it well and set aside. Pour the gelatine mixture in a pan then add the water. Mix it well then set aside. In a small pan, pour Nestle Cream (double cream) then add sugar and vanilla.  Turn on the heat to medium low. Continue stirring until the sugar is dissolve. Remove from the heat. Place the pan with water and gelatine on a medium heat. Then add the cream mixture. Continue stirring until it is just about to boil. Remove from the heat and immediately pour the mixture into small gelatine moulds halfway through. Leave it for 30 minutes to an hour to set.  Once the vanilla gelatine is set. Proceed to the next step. Transfer the nutella in a small pan on low-medium heat and wait till it melts.  Then add the nestle cream and sugar. Continue stirring until the sugar is completely dissolve. Set aside. Dissolve the Mr. Gulaman in 1 cup cold water and stir it well. Transfer the gulaman mixture in a pan on a medium heat then add the remaining water and the nutella mixture.  Continue stirring until it is just about to boil. Remove from the heat. Transfer the nutella gelatine on top of the set vanilla gelatine.  Leave it until it sets completely. Make sure that the vanilla gelatine is set completely before adding the chocolate gelatine. Transfer the set gelatine in a plate then garnish with whipping cream or chocolate sauce on top. Ready to serve. Enjoy!
Nutella Panacotta
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Nutella Panacotta
For Vanilla (White) Gelatine: 1 packet Mr. Gulaman (white) 4 cups water 1 cup cold water 250ml Nestle Cream or double cream 1/2 - 3/4 cup sugar, adjust according to your taste 1 tsp. Vanilla extract For the Nutella Gelatine: 1 packet Mr. Gulaman (white) 4 cups water 1 cup cold water 250ml Nestle Cream or double cream 1 cup (or more) Nutella 1/4 cup (or more) sugar Optional toppings: Whipping Cream Chocolate sauce Procedures: Dissolve 1 packet of Mr. Gulaman in 1 cup cold water. Stir it well and set aside. Pour the gelatine mixture in a pan then add the water. Mix it well then set aside. In a small pan, pour Nestle Cream (double cream) then add sugar and vanilla.  Turn on the heat to medium low. Continue stirring until the sugar is dissolve. Remove from the heat. Place the pan with water and gelatine on a medium heat. Then add the cream mixture. Continue stirring until it is just about to boil. Remove from the heat and immediately pour the mixture into small gelatine moulds halfway through. Leave it for 30 minutes to an hour to set.  Once the vanilla gelatine is set. Proceed to the next step. Transfer the nutella in a small pan on low-medium heat and wait till it melts.  Then add the nestle cream and sugar. Continue stirring until the sugar is completely dissolve. Set aside. Dissolve the Mr. Gulaman in 1 cup cold water and stir it well. Transfer the gulaman mixture in a pan on a medium heat then add the remaining water and the nutella mixture.  Continue stirring until it is just about to boil. Remove from the heat. Transfer the nutella gelatine on top of the set vanilla gelatine.  Leave it until it sets completely. Make sure that the vanilla gelatine is set completely before adding the chocolate gelatine. Transfer the set gelatine in a plate then garnish with whipping cream or chocolate sauce on top. Ready to serve. Enjoy!