Milo Panna Cotta 美禄奶酪

My mom doesn't drink milk and she doesn't eat anything that has strong milk taste. Likewise my dad and D also don't seem to like milk. That explains why this Peach Panna Cotta was not so well received.

To cheat them into having milk and learn to appreciate this dessert, I added some Milo powder and transformed this dessert into everyone's favourite.

You can always use chocolate milk but I don't usually buy chocolate milk whereas I always have one or two packs of milk (fresh/UHT) at home mainly for baking purpose. In the other hand, Milo is a common drink and it's available in many households as compared with cocoa powder. So I decided to use Milo for this dessert.

The colour of the Milo Panna Cotta looks pale in picture because the Milo powder had sank to the bottom after a while, creating a chocolate layer at the bottom. Yummy!

Ingredients:
2 tsp gelatin powder
3 tbsp water
2 cups (480ml) full cream milk
1 tbsp sugar
2 tbsp Milo (use more if desired)

Method:
1) Sprinkle gelatin in water, set aside to allow the gelatin to swell for about 10 mins.
2) Combine the remaining ingredients (except Milo) in a saucepan over medium low heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of the pan, add Milo, stir till well mixed. Remove from heat and add the gelatin, stir until it is thoroughly incorporated.
3) Pour the milk mixture into small ramekins/cups, leave to cool at room temperature and refrigerate for at least 6 hours or overnight.

Variation:
Replace milk with chocalate milk and omit Milo.