Does anyone make pannacotta??? have a look to this nice recipe

 

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Caramel panna cotta with Frangelico liquer (hazenut)
Serves: 6

Cook: 20 minutes plus chilling time (8 hours)

Difficulty: easy

Ingredients (base):
8gr gelatin sheets
800g of double cream
75g white sugar


Method:

 Soak the gelatin in cold water.
Flavoring Method 1 – Infusions:
 This can be done with 50gr of citrus zest (orange, lemon), herbs (basil, rosemary), or vanilla.
Add the zest to the cream and sugar in a sauce pan.
Bring to the boil on medium heat and keep stirring, leaving it boiling for an extra 10 seconds.
Once the pan is off the heat, remove the zest and add the previously soaked gelatin to the cream and sugar mix, mix well and pour it in the shaped containers.
Top with you favourite fresh or cooked fruit.
Flavoring Method 2 – Liqueurs:
Pour in a sauce pan the cream and sugar, bring to the boil on medium heat and keep stirring, leaving it boiling for an extra 10 seconds.
Once the pan is off the heat, add 75ml of your favourite liqueur (Frangelico, Kalhua, Mandarinetto….), and add the previously soaked gelatin to the cream and sugar mix, mix well and pour it in the shaped containers.
Now you might top your pannacotta with fresh fruits (strawberry, raspberry), fruit compote (mixed berries, peach) with syrup, nutella, caramel or biscuits.

Have fun, and have a look at some of the flavouring options I propose below 🙂

 

mix berry and vaniglia panna cotta

 

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Orange panna cotta, white chocolate cream, almond croccante and cinnamon

 

Basil panna cotta with sweet roasted tomatoes and fried spaghetto

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