Panna cotta
You can choose sauces for every taste. I made cherry confit and caramel sauce for this panna cotta. Bon appetit!
Ingredients
Servings 2- cream (33%) - 500 g
- sugar - 150 g
- vanilla - 1 pod
- gelatin - 14 g (about 6 sheets)
- sauces - optional
Cooking
Step 1
Put the cream on the fire, add sugar and vanilla seeds (you can also put a pod, only strain at the end). Bring to a boil, stirring constantly.
Step 2
Soak gelatin in cold water. Combine with cream and whisk
Step 3
Pour into serving molds and refrigerate for 3 hours.