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| picture from it.wikipedia.org |
The panna cotta was born in Piedmont, is a sort of pudding-known worldwide for its excellence and sophistication.
I tasted this cake for the first time in a farm holidays of Castellana Grotte.
It was love at first taste!
The sauce varies according to taste, to ciccolato, caramel, hazelnut, I remain faithful to the classic with berry.
I hope with this recipe to satisfy lovers of Italian desserts.
Ingredients
For the berry sauce:
10.5 ounces. (300g) berries
3 tablespoons sugar
16,9 fl.oz(500ml) fresh cream
3,52 oz.(100gr) icing sugar
half vanilla bean (or vanilla flavor)
4 sheets of gelatin (isinglass)
2 tablespoons rum (optional)
Soak the gelatin sheets in cold water. Pour the milk into a saucepan, heat to very low heat but do not boil. Remove from the fire and soak the sheets of gelatin drained and squeezed dry.
In a saucepan, pour in the cream, add sugar and vanilla pulp, put on fire and, over low heat, stirring constantly, bring to a boil. Withdrawn immediately and pour the milk in which you have dissolved the gelatin, stir to combine ingredients. Sprinkle with ice water or a single mold or small molds, fill with the mixture. Keep in refrigerator for at least 5 hours.
In a pan put the berries and sugar and leave until the
sugar has completely dissolved, then let it cool off.
Turn out the panna cotta onto a serving dish and garnish with berries sauce .
Remember to filter the cream, if using the pulp of vanilla bean.
If you decide not to use the rum you can use the juice of half a lemon in the sauce to berries.
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