Alba pudding (or Panna cotta)

You soak the gelatine in a little lukewarm water for about 20 minutes. Drain and squeeze well. Put in a pan of 13/14 cm diameter x h 13 cm/14 cm, 100 g of sugar, add, stirring with a wooden spoon, cream and gelatin. Add the vanilla bean put the pan on the fire stirring constantly, bring to a boil and cook for 3 minutes.

preparation of caramel

Take a rectangular base (of the type used for the cake and the capacity of at least half a litre) and pour in about 45 grams of sugar. Let it caramelize after having moistened with a spoonful of water. If the sugar turns a nice golden color (much like the color of dark beer), remove the mold from the fire and tilting slide the caramel to cover over the bottom of the 4 walls of the container.

Remove the vanilla pod and pour the mixture into the mold. Let the pudding cool and then put the mold in the refrigerator so it can consolidate. When serving, dip the bottom of the mold in warm water for a minute; put the pudding by flipping on a suitable dish and serve.

Note

This sweet delicious taste of Piedmont, and delicate, flavoured with vanilla bean that has a fine perfume, but if you prefer, you can also use the bags of synthetic vanilla. Gelatine or isinglass, sits easily in all the supermarkets. Prepare the cake ahead of time because it takes about 6 hours to firm up nicely. You can also very ready it the day before.