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- Panna Cotta
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- Ingredients:
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26.5 ounces cream
4.2 ounces icing sugar
8 leaves of gelatin
2 tbsp. rum
Directions:
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- Bring the cream to the boil with the
confectioner's sugar (icing sugar).
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- Soak the gelatin leaves in cold water to
soften them.
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- When the cream comes to a boil remove it
from the stove.
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- Squeeze out the gelatin leaves and stir
them into the cream. Add the rum, stir and pour into a
rectangular mold and cool. Refrigerate for 3 hours.
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- When you are ready to serve wrap the mold
in a dish cloth dipped in hot water and overturn onto a
serving dish.
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- Note: If you have a pastry blowtorch you can
sprinkle the surface with sugar and caramel an outer coating.
That's it!
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