Description
One of the most delicious desserts in the culinary world of the Panna cotta. I don't know if people are indifferent to its creamy velvety taste, it seems to me that she is loved by all without exception) I Have a variant with coffee syrup. Despite the bright flavor syrup, it doesn't clog Panna cotta, and accentuates its delicate texture. But overdo it, of course, not worth it. Recipe from Jamie Oliver (from the book "Italian cuisine").
Ingredients
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Cream
300 ml
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Milk
300 ml
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Gelatin
10 g
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Liqueur
30 ml
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Sugar
40 g
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Coffee natural
30 ml
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Brown sugar
100 g
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Liqueur
100 ml
Cooking
Sheet gelatin place in a bowl with ice water and leave aside.
Mix the milk with the sugar in a saucepan, heat over medium heat. Once the mixture starts to boil, remove from heat.
Just well squeeze the gelatine, put it into the hot milk and stir with a whisk to dissolve the gelatin.
Stir in cream, then Amaretto.
Pour the mixture in molds or glasses and put into the fridge overnight to solidify.
The ingredients for the syrup combine in a small saucepan and bring to a boil over medium heat. Then the fire abated and to give the syrup to thicken for 10-12 minutes (I needed more time). To check the consistency can by dropping on a cold saucer - if it has thickened, the syrup is ready if spread is to reduce further. The syrup is ready remove from heat and allow to cool.
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