Panna Cotta
by Editorial Staff
A wonderful Italian dessert Panna cotta goes well with berry sauces.
Ingredients
- Gelatin – 1 sachet (20 g)
- Milk – 2 cups
- Fat cream (for whipping) – 1.75 cups
- Vanilla extract – 1.5 teaspoon
- Sugar – 0.25 cups
- Lemon zest – 1 strip
- Cinnamon – 1 stick
- Raspberries (fresh or defrosted) – 300 g
- Currant jam – to taste
- Cornstarch – 2 teaspoon
- Fresh raspberries and a sprig of mint – for garnish
Directions
- Dissolve gelatin in two glasses of milk, let stand for 5 minutes. Heat the cream and sugar in a 1-liter saucepan. Bring to a boil, stirring constantly. Reduce heat to low, simmer for 5 minutes. Add milk with gelatin to the resulting mass. Over low heat, stirring constantly, cook for 2-3 minutes, without bringing to a boil. Add lemon zest, vanilla extract, and cinnamon stick. Transfer the mixture to a small bowl and place the bowl in a large saucepan of cold water. Stir the mixture for 10-12 minutes. Remove bowl from the water.
- Pour the resulting mass into molds and refrigerate for 4 hours until it solidifies completely.
- Prepare the sauce. Rub raspberries into a two-liter saucepan through a sieve. Mix with jam and cornstarch. Bring to a boil over low heat, cook for 1 minute, stirring constantly. Transfer to a bowl, cover, and refrigerate.
- Remove the pannacotta from the refrigerator, pry the edges with a knife and turn the molds onto a dish. Drizzle the pannacotta with raspberry sauce, garnish with raspberries and mint.
Enjoy your meal!
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