Panna cotta with caramel
Instructions
Prepare the caramel, making moderate simmer sugar with half a glass of water until it becomes a caramel color.
Then pour into a mold box, complete project for bottom and walls.
Put to soften the isinglass in cold water.
Collect the cream in a saucepan unmounted, milk and sugar.
Bring on the very moderate fire for about 15 minutes, heat the mixture which, however, should not boil.
Then add the isinglass well squeezed and, stirring, make sure to melt completely.
Pour the mixture into the mould cool caramel, leaving, and then pass in the refrigerator for at least 12 hours.
Remove from the fridge the cake on a serving platter, then serve it with the caramel.
Ingredients and dosing for 4 persons
- 800 g of whipping cream
- 250 g of whole milk
- 200 g of sugar
- 12 g of isinglass
- 150 g of icing sugar for the caramel