Panna cotta (7)
Instructions
Take a baking cake nonstick if possible.
Place the isinglass soaked in cold milk, stir the vanilla with 250 g sugar, prepare caramel with the sugar to cover the bottom of the pan.
Put the caramel in pan, heat the milk with the isinglass with no boil to melt the gelatine.
Mix the cream, sugar and rum; bring to a boil.
Just starts to boil turn off the heat and add the milk with the glue dissolved, stir well and pour into pan.
Refrigerate and allow to cool for at least 12 hours.
Ingredients and dosing for 1 person
- 1000 G = = Cream
- 500 g of sugar
- 30 cl of whole milk
- 15 g of isinglass (sheets)
- 1/2 teaspoon of vanillin
- 1/2 cup of rum