Thursday, April 12, 2012

Egg shaped Panna Cotta

An egg cut in half was my inspiration for a new shape for a traditional recipe from Italy: 'Panna Cotta'.

500 g sour cream
500 ml milk
200 g powdered sugar
32 g gelatin
a shot of rum
a shot of another sweet liqueur
different fruit sauces / syrups (I used a sauce made ​​from apricot)

Heat (don't boil) the milk in a saucepan.
Separately, dissolve the gelatin in water, and after a minute put the melted warm milk and mix everything well until it's melted.
In another saucepan, over low heat, place the sour cream with the powdered sugar and stir until the sugar melts (without boiling it).

And then take the pan off the heat, add the liqueur, rum and milk, and keep stirring constantly.

Pour the mixture obtained in different forms of silicon (I used egg shape forms).

Then put in the refrigerator for at least 6 hours.

Serve it plain or decorate it with different fruit sauces, syrups, etc..
Fruit sauce example:
2 cups fresh berries / frozen
4 tablespoons water
2 tablespoons of starch
sugar to taste



Poţi să incluzi link (calea catre fisier jpg) către o imagine dacă ai încercat reţeta şi ai făcut o fotografie.