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Panna Cotta

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250 gr. Fresh Cream
50 gr. Milk
6 gr. Gelatin
50 gr. Sugar
1 Vanilla Pod

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Panna Cotta

A fresh and delicious spoon dessert


    A fresh dessert with several variations

    • Medium




    This is a spoon dessert that it is not a typical dessert of my  territory, Tuscany, but it is an Italian dessert even if its origins are controversial.

    Anyway it is a very simple dessert and can be coupled by seasonal fruit, melted chocolate, berries and even caramel.

    This is my version, a little bit more complicated than the  original because I love adding on the top Crumble !





    Mix Cream and Milk

    In a casserole mix milk and fresh cream and put on the flame.
    Start stirring and then pour the sugar. Make the sugar melt and when the liquid reach the boil take off the heat.


    Incorporate the gelatine and pour in mold

    Squeeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved.
    Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.


    For the raspberry sauce

    For the sauce: place 60 gr. of sugar and 100 gr. of water in a little pan at a low heat and simmer until the sugar has dissolved.
    Cut approx 200 gr. of Raspberries in slices and insert them into the liquid. Turn up the flame and stir with a spatula for 2 minutes.
    Using a hand blender, blend the sauce until smooth. If it is needed you can thicken with starch.

    Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

    To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.


    For the Crumble

    For my crumble I use 200gr. of butter that I have previously soften. Then I add 200 gr. of "0" Flour, 200gr. Almond Flour and 200 gr. of Sugar. I mix everything well and then I spread the mixture between two oven paper. I place it into the fridge for 1/2 hours. Then into the Oven at 160 °C for approx 20 minutes.
    When it is baked you can cut in pieces or scrape with a grater.


    To serve

    Turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with fresh Raspberries. You can dust with crumble.

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