I grew up drinking Milo and sometimes as a kid I’d just eat a spoonful of the stuff. I love the crunchiness and malt chocolate taste of it. It also goes great as a topping on a scoop of vanilla ice cream. Though I haven’t yet tried making Milo Ice Cream, the next best option was to make a Milo Panna Cotta. I love the smoothness of this dessert, and you can definitely taste the Milo which I was happy about. It’s also pretty easy to make, the hardest part is waiting for it to set!
Milo Panna Cotta (adapted from Nestlé Milo)
Makes: 4 -8 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: 2-4 hrs
375ml Whipping Cream
90ml Skim Milk
20ml Boiling Water
40g Caster Sugar
60g Milo Powder
1/2 tbsp Gelatin Powder
Extra Milo Powder for topping
1. Add the 15ml of water to the gelatin powder and set aside for around 5 minutes to soften up.
2. In another small bowl, add the milo powder and then pour in the boiling water and mix until it forms a smooth paste.
3. Combine the caster sugar, skim milk and cream in a saucespan and bring to boil.
4. Add the Milo paste to the cream mixture and whisk until combined.
5. Take off from the heat, and then add the soften gelatin to the mixture and stir until the gelatin has completely dissolved.
6. Sieve the mixture to remove any undissolved Milo.
7. Pour the mixture into pudding moulds and allow the Panna Cotta to set in the fridge for 2 to 4 hours.
8. Serve with a teaspoon of Milo powder on top.
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