Description
I first learned about Italy in the early childhood, when my grandmother bought a painting by K. Bryullov "the Italian midday ". I just fall in love for a lifetime a luxurious Italian with a bunch of grapes. Since then, grapes and Italy for me are inseparable. On the website a dozen recipes for Panna cotta. The originality here is not complete. Panna cotta is easy to cook and many do. But this recipe I think "the Italian" because he is with grapes. And the autumn in Italy is impossible without grapes.
Ingredients
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Cream
1 cup
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Milk
100 ml
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Sugar
50 g
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Gelatin
2 Tbsp
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Grapes
200 g
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Juice
1 cup
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Water
5 Tbsp
Cooking
The preparation of the dessert, start with soaking the gelatin. I took a quick-dissolving gelatin, pour 1 tablespoon of powder in a glass of grape juice and leave to swell.
For dessert it is better to take the grapes black, and white for the contrast color. Rinse well under running water.
Next, cut a large grape on thin plate small in half. The bones removed as possible. Although I love grapes with seeds.
The heated gelatin in the juice to dissolve, in no case do not boil. Set aside from the heat, add in gelatin grapes.
Take the convenient form (silicon), glasses, bowl, pour in them up to half grape jelly, allow to cool and put in refrigerator for full hardening, I have that took 30 minutes.
Next, prepare the Panna cotta. To do this in a saucepan, pour the cream, milk, poured sugar. Sugar to taste, but the dessert needs to be sweet.
Dissolve 1 tbsp gelatin in 5 tbsp. spoons of water.
Put it on the stove butter-milk mixture, bring to boil. Add in the soaked gelatin, stir until it is completely dissolved. Give the mixture cool.
Take out of refrigerator forms of jelly and pour on top of Panna cotta. Put in the fridge to full hardening for 2 hours.
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