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Panna cotta classica
Italian dessert Panna cotta classica
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Ingredients
Directions
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Pour the whipped cream into a saucepan and bring to the boil. This way it does not cook.
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Cut the vanilla pods in the length with a sharp knife. Scrape out the marrow and add to the cream.
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This gives the cream a maximum vanilla taste.
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Hold on for 15 minutes against the boil on a flame distributor on the smallest pit, so that the vanilla flavor can withdraw optimally.
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Add the sugar to the vanilla cream and stir until it is dissolved. Take of the fire.
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Soak the gelatine for 5 minutes in cold water, squeeze out and add to the cream. Stir until the gelatin is dissolved.
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Divide the vanilla cream over the molds. Put in the refrigerator for at least 4 hours.
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Take them out of the fridge and keep the bottom of the timbals running for 15 sec. under the hot tap.
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Put the panna cotta's on the plates. Serve them or with fruit of the season.
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Nutrition
485Calories
Sodium2% DV45mg
Fat69% DV45g
Protein8% DV4g
Carbs5% DV16g
Fiber28% DV7g
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