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Panna Cotta
Panna Cotta
 
 
Ingredients:

26.5 ounces cream
4.2 ounces icing sugar
8 leaves of gelatin
2 tbsp rum


Directions:
 
Bring the cream to the boil with the confectioner's sugar (icing sugar).
 
Soak the gelatin leaves in cold water to soften them.
 
When the cream comes to a boil remove it from the stove.
 
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.
 
When you are ready to serve wrap the mold in a dish cloth dipped in hot water and overturn onto a serving dish.
 
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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