Dessert with Panna cotta
- Half a litre of cream
(fat content of 25% or 10%)
- 0,5 Cup sugar
- 0.5 cups of milk
- 1 vanilla pod
- 10 grams of gelatin
Method of preparation
- Gelatin dilute in half Cup of cold water. To leave.
- To the cream add sugar, stirring constantly. There you can omit the vanilla pod, split lengthways. Heat and remove from the heat at the beginning of boiling.
- Drain the gelatin, add the milk. Then heat this mixture and combine it with the already cold cream, which you must take out the vanilla.
- All thoroughly and pour into forms. Leave to harden in the fridge (for half a day or longer). When serving, garnish with berries, syrup.