
People: 6
Time: 15mins + 2hrs
Difficulty: easy
Ingredients:
Cream (10-15% fat) - 500ml
Milk - 100ml
Sugar - 100gr
Gelatine - 10gr in powder or 3 films
Vanilla - 1 bean or 1 bag of vanillin
Preparation:
1. If you have gelatine in films put it in cold water for 10 mins to soften. Put the gelatine films (without water) or in powder in the milk in a small kettle. Then put it on small fire, steering to melt gelatine. Do not make it boil.
2. Mix cream, sugar and vanilla on medium fire until the mix almost boils.
3. Blend together milk and cream (out of the fire) and poor it in a mould wet with cold water. You can use small moulds of 1 portion or use only one bigger to serve the panna cotta in slices.
4. Leave it in the fridge for at least 2hrs.
5. Put the mould in freezer for 10mins and then 1min in hot water. Now turn it on a plate delicately.
6. Decorate it with pieces of chocolate or fresh fruit and serve it with berries, chocolate or caramel sauce.
7. To enjoy at its best, open a bottle of Brachetto d'Acqui or a Lambrusco.
TASTY HINT: Non sweet sauces fit better with panna cotta. If you use sweet sauces for garnishing, reduce the quantity of sugar in the panna cotta.