Cream pudding from piedmont

Name: cream pudding from piedmont
Cook time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Italian
Ingredients: 3 leaves gelatin white pack of 12 pieces; 2 cups whipped cream a 250 ml; 75 g sugar; 1 bag vanilla sugar pack of 10 bags; 400 g Red fruit choice (eg strawberries, raspberries, blackberries, blueberries); 1 el balsamic vinegar

A tasty Italian recipe. The dessert contains the following ingredients: gelatin white (pack of 12), whipped cream (a 250 ml), sugar, vanilla sugar (pack of 10 bags), red fruit (optionally (eg strawberries, raspberries, blackberries, blueberries)) and balsamic vinegar .

Ingredients

Kitchen Stuff

4 timbaaltjes or soufflévormpjes (content 150 ml)

Directions

Soak the gelatine in cold water for 5 minutes. In the meantime, bring half the whipped cream to a boil in a saucepan with 50 g of sugar. Let the sugar roast while stirring. Let it simmer for 4 minutes.
Squeeze the gelatine, remove the cream from the heat and dissolve the gelatine leaves in the hot cream while stirring. Put the pan in a container with cold water and let the cream mixture cool down. Stir occasionally, the mixture must remain thick and liquid.
Beat the rest of the cream with the vanilla sugar stiffly with a mixer. Fold the cooled cream mixture into the air.
Spoon the cream into the soufflé molds and let the cream puddings (panna cotta) covered with cling film in the refrigerator stiffen for 1-2 hours.
In the meantime, mix the fruit with the rest of the sugar and the balsamic vinegar. Let the fruit salad rest for 1 hour.
Remove the molds from the refrigerator, remove the cling film and carefully separate the edge of the panna cotta with a sharp knife from the molds. Turn the molds on a plate. Spoon the red fruit around it.