Panna cotta (2)

Council to put 250 ml milk and 250 whipping cream so you have a Panna Cotta of the consistency of pudding or Creme Caramel.

If you increase the amount of whipping cream (decreasing in a manner inversely proportional to milk) you'll have a Panna Cotta firmer and chewy.

Conversely, if you put more milk Panna Cotta is more liquid.

The preparation is very simple.

Boil over low heat the milk and cream.

When boil remove from heat and add, stirring the mixture to solidify the liquid.

Boil all over high heat for about 4 minutes.

Cool the mixture for 10 minutes, then pour into a mold and put the mold in the refrigerator.

Allow to cool for 6- -7 hours.

Garnish with what you want type: liquid caramel, chocolate syrup, strawberries, raspberries .

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