Panna cotta

Wash lemon, dry hair and remove only the yellow part of the rind.

Towards in a saucepan the milk, vanilla, heavy cream, sugar, fish paste and lemon peels.

I turn the focus to low heat and stir with a wooden spoon constantly, to dissolve the gelatin.

When bubbles, I leave on the heat for 1 min and then filter the panna cotta with a colander in a bucket with spout, which is more practical for the determination.

To immediately in moulds and let cool down portion.

When are cold cover each stencil with cling film for food, to avoid that hardens the part in contact with the air and put in the refrigerator for 24 hours.

At this point the panna cotta is ready, take it off the mould and over chocolate or Strawberry cream upon request.

The panna cotta is a very sweet and very mild.