Saturday, October 17, 2009

Panna Cotta in Tuscany

Answering to Jon's request , we add one of our dessert recipes :


600 g cream
250 g icing sugar
50 g milk
2½ sheets gelatine
½ vanilla bean

Place the cream, icing sugar and vanilla over a low heat. Mix until the icing sugar melts (don’t let the mixture boil). Dissolve the isinglass in two spoonfuls of cold milk and then add it to the cream, which you have removed from the heat. Pour the cream in the little moulds .Leave to cool in the fridge for a few hours.

Suggestion: * Add zafferan to the cream
Serve with fruit sauce (strawberry, roseberry or grapes),chocolate, liquer (limoncello or nocino)

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