czwartek, 29 marca 2012
This Italian dessert reminds me…Greece. In a hotel where we had spent holidays a few years ago panna cotta was served almost every day. That’s when my husband felt in love with it. I do regret I haven’t started making it earlier as the whole process takes a few minutes and the taste: there is nothing better!
7 fl oz (200 ml) double cream (30%)
7 fl oz (200 ml) milk
3 gelatine leaves
2 oz (50 g) sugar
vanilla stick or vanilla sugar
package of frozen fruit
In a bowl mix gelatine and water. In a saucepan heat up cream, milk, sugar and vanilla sugar until almost boiling. Add gelatine leaves. Pour into prepared dessert bowls, put in a fridge for a night. Cook the fruit with sugar until get soft. Sieve the fruit after cooking so you get the fruit sauce. Leave few fruit for decorating.