Panna Cotta with Caramel (Panna Cotta con Il Caramello)

Prepare the caramel, making moderate simmer sugar with half a glass of water until it becomes a nice caramel color.

Then pour into a mold box, complete project for bottom and walls.

To soften the isinglass in cold water.

Collect the cream in a saucepan unmounted, milk and sugar.

Bring on the moderatissimo fire for about 15 minutes, heat the mixture which, however, should not boil.

Then add the isinglass well squeezed and, stirring, make sure to melt completely.

Pour the mixture into the mould cool caramel, leaving, and then pass in the refrigerator for at least 12 hours.

Place the cake on a serving platter and serve with caramel sauce all over her.

I recommend a round mould with a cone in the Center, so that eventually the panna cotta is similar to a donut and you can pick up the caramel.

You will find on the market.