Panna cotta classica
Italian dessert Panna cotta classica
Pour the whipped cream into a saucepan and bring to the boil. This way it does not cook.
Cut the vanilla pods in the length with a sharp knife. Scrape out the marrow and add to the cream.
This gives the cream a maximum vanilla taste.
Hold on for 15 minutes against the boil on a flame distributor on the smallest pit, so that the vanilla flavor can withdraw optimally.
Add the sugar to the vanilla cream and stir until it is dissolved. Take of the fire.
Soak the gelatine for 5 minutes in cold water, squeeze out and add to the cream. Stir until the gelatin is dissolved.
Divide the vanilla cream over the molds. Put in the refrigerator for at least 4 hours.
Take them out of the fridge and keep the bottom of the timbals running for 15 sec. under the hot tap.
Put the panna cotta's on the plates. Serve them or with fruit of the season.
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