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There are two types of people – those who love Panna cotta, and those who are crazy about tiramisu. Edition REPLACE WITH YOUR WEBSITE indulge today first. Literally from Italian Panna cotta it translates as “jam of the cream.” In fact, the way it is. The basis of this dessert is a dense butter cream, which taste goes well with berries and fruit.
Traditionally, Panna cotta is creamy-white. But if you want, you can add color by dissolving gelatin in a hot chocolate or a sweet fruit syrup.
This dessert is perfect for romanticheskogo or gala dinner. Try!
1.5 liters of 25%-x cream (if you’re on a diet, can you use cream 10%);
1 pod of vanilla;
100 ml of milk;
10 g gelatin;
0.5 Cup of sugar.
Dissolve a sachet of gelatine in half a Cup of cold water until it swells.
In a separate bowl pour the cream, add, stirring, sugar.
Then sweetened cream down along the split vanilla pod. Bring this mixture almost to boiling, take off from heat when the cream begins to rise. Let them steep in the vanilla, then remove the pod. Let it cool down.
At this time, squeeze the gelatine, add a little milk, heat, and match with vanilla cream. Mix well and pour in molds. Put in refrigerator for at least half a day.
When filing on the table for a second lower mold bottom in warm water and gently cotta can be served on white plate, top watering berry sauce.