Panna cotta (4)
Instructions
Cut the vanilla pod lengthwise so that it can release the black seeds and put it in a small saucepan with the cream and sugar.
Put pot on low heat in a Bain-Marie and whipping cream until the water comes almost to a boil.
You soften the isinglass in cold water, wring it out well and dissolve it in boiling milk (off the heat).
Remove from heat and add the cream gelatine dissolved in milk.
Remove the stick of vanilla and continue to beat the mixture until a light cream.
Caramelize the sugar with a little water and foderateci of small individual moulds; place in the refrigerator to firm up.
Fill the molds with the mixture of panna cotta and rimetteteli in the fridge for at least 4 hours.
Served cold accompanied well maybe a sauce to macaroons or a Berry coulis.
Ingredients and dosing for 8 persons
- 100 cl of fresh cream
- 400 g of icing sugar
- 10 tablespoons of milk
- 5 sheets of isinglass
- 1 stick of vanilla
- For the caramel:
- 6 tablespoons of sugar