John Myers
Ingredients for 8 servings:
- 1.15 kg cream, min. 32% fat
- 32 g vanilla sugar with real vanilla
- 150 g sugar, finest
- 5 g vanilla extract
- 9 g gelatin powder
Instructions
Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 30 minutes
Italian dessert
Soften the gelatine with a little cream. Combine the remaining ingredients in a saucepan, bring to a gentle simmer, and let simmer for 15 minutes. Remove the pan from the heat and stir in the gelatine. Pour the hot mixture into bowls and refrigerate for at least four hours. Any fruit glaze goes well with it, as do caramel sauces and fruits. The panna cotta can be turned out or enjoyed from a glass. Notes: The values are based on a package containing 9 g of ground gelatine and are subject to change. The vanilla sugar can be replaced with real vanilla pods. 1.5 pods and 25-30 grams of superfine sugar are sufficient. The dessert contains approximately 510 kcal per serving.
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