Panna cotta (5)
Instructions
Put soaked the leaves of gelatine in cold water.
Pour the milk in a saucepan, heat to very low heat but do not boil.
Withdrawn from heat and soak the sheets of isinglass drained and squeezed.
In a saucepan pour the cream, add the sugar and the vanilla stick, put on the fire, and low flame, stirring constantly, bring to a boil.
Withdrawn immediately and pour the milk where you have melted the isinglass, stir to blend the ingredients.
Squirt with iced water mould box, drain them and fill it with the mixture.
Keep for a long time in the refrigerator to firm up.
Put the panna cotta on the serving dish and serve so au naturel or with hazelnut sauce aside.
