Vanilla Panna cotta

Vanilla Panna cotta

This Italian dessert is very popular and very tasty. Delicate dessert, just melting in your mouth! I first tried the Panna cotta two years ago in Rome. It brought with strawberry sauce and it was so beautiful! When ordering, I didn’t even know really what it is, just chose a familiar name, because I wanted something sweet under the cappuccino. The combination of hot coffee and chilled creamy Panna cotta was great. I advise you to try!
About cooking: it can be done extremely quickly, but the cooling process takes several hours. Ready Panna cotta can be stored up to a week in the fridge. But better, of course, for a long time not to leave=)

You will need:

360 ml heavy cream for whipping (35-38% fat)
3 tbsp sugar
2 tbsp very cold water
2 teaspoon gelatin powder
1/2 vanilla pod
+ pinch of salt

Vanilla Panna cotta

How to prepare:

1. The vanilla pod cut lengthwise in half and clean out seeds from one half. Second save for some other dessert=)
In a small saucepan pour the cream, add sugar, salt and vanilla seeds. In a small bowl dissolve gelatin with water, leave to swell.

2. The saucepan with the cream to put on medium heat and, stirring constantly, heat until then, until the mixture is close to boiling. Remove from heat, enter the swollen gelatin and stir until smooth.

3. To prepare a form larger than your saucepan, and pouring of ice water. Put on top form with butter mixture and, stirring occasionally, to cool. You need to add ice to the water to keep it very cold. As the temperature is lowered, the cream mixture will slowly thicken, because the gelatin will start to operate.

4. Once on the sides of the saucepan mixture began to gather «clots», stir with a whisk until smooth and pour it in the forms. To cover the top with cling film and refrigerate for 6 hours or more (preferably overnight).

Serve the Panna cotta chilled with berry sauce or simply with fresh berries.

Bon appetit!

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