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Panna Cotta
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- golden gelatin sheets (8 g)4 unit(s)
- thick cream (35% milk fat)750 ml
- brown sugar160 g
- milk300 ml
- Vanilla bean, halved and seeds scraped1 unit(s)
- Soak the gelatin in ice water until softened. (If you are using gelatin powder, place in a small bowl and mix with two teaspoons of cold water to soften.)
- In a saucepan, mix the cream, milk and sugar and the vanilla bean and seeds. Stir and bring to a boil.
- Squeeze the excess water from the gelatin and mix it into the hot cream mixture. (If using powdered gelatin, just add the mixture to the pan as is.)
- Stir over low heat until the gelatin is completely dissolved and remove from heat.
- If you've infused the panna cotta with a flavor, for example vanilla or cinnamon, let the mixture sit for 10 minutes.
- Strain the mixture into ten dariole molds of 125 mm capacity.
- Refrigerate for four hours or preferably overnight.
- To unmold the panna cottas, dip each pan in very hot water and shake a little.
- Turn the mold upside down onto a plate or pâte sablée biscuit and gently shake to dislodge.
- It must have good swing.
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