Originally considered from Piedmont in North Italy, this Panna Cotta is a show-stopper. See the complete recipe beneath…..
Panna = Cream
Cotta = Cooked
Cooked CREAM, get it? That means you shouldn’t be utilizing milk, half and half, or mild cream in this recipe!
PANNA COTTA RECIPE
Makes 4-6 panna cottas
2 cups heavy cream (500ml, or 1 pint)
2 ½ tblsp sugar (45gr, or 1 ½ oz.)
1 vanilla pod
1 leaf of gelatine
1 tsp vanilla extract (not vanilla essence)
1 tbsp darkish rum (optionally available)
2 x cups combined berries
Soak gelatine in a little chilly water till tender.
Grab a heavy primarily based pot and add cream and sugar.
Split and scrape out vanilla pod. Add entire pod and vanilla extract.
Gently deliver to the boil, then take off the warmth.
Mix in gelatine till dissolved.
Mix in rum, then pressure by a wonderful sieve.
Add to moulds and refrigerate (ideally in a single day) till set.
To make the sauce
Add berries to small pot with 1 ½ tbsp sugar.
Cook on a low warmth for 15 minutes.
To end up Panna Cottas
Dip moulds in heat water for five seconds.
Gently end up.
They could require a agency ‘jolt’ to launch them from their moulds!
Serve with berry sauce.
Producer: Al Marczyk
Production: Al Marczyk and Alex Scott
Editing and movement graphics: Alex Scott
Music: ‘Strange Italian Song’ by Juanitos http://www.juanitos.net/
No modifications have been made to this music observe
Licence settlement: http://creativecommons.org/licenses/by/2.0/fr
© Copyright Al Marczyk
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