Ingredients
-
250 gr. Fresh Cream
-
50 gr. Milk
-
6 gr. Gelatin
-
50 gr. Sugar
-
1 Vanilla Pod
Directions
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 !
Steps
|
1
Done
|
Mix Cream and MilkIn a casserole mix milk and fresh cream and put on the flame. |
|
2
Done
|
Incorporate the gelatine and pour in moldSqueeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved. |
|
3
Done
|
For the raspberry sauceFor 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. 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. |
|
4
Done
|
For the CrumbleFor 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. |
|
5
Done
|
To serveTurn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with fresh Raspberries. You can dust with crumble. |
