John Myers
Panna Cotta Classico
The perfect panna cotta classico recipe with a picture and simple step-by-step instructions.
Fruit sauce:
- 1 packet Vanilla sugar
- 60 g Powdered sugar
- 2 Pc. Protein
- 2 Pc. Vanilla pods
- 300 g Raspberries
- 150 g Blackberries
- 150 g Blueberries
- Powdered sugar
- 1 Spr Lemon juice
- 2,5 Pc. Gelatin
- 1 shot White wine
- Chocolate white
- Bring the cream to the boil with the vanilla left out and simmer for 10 minutes at a low temperature. 2 egg whites do not beat too hard. Add powdered sugar to the egg white.
- Put the vanilla cream through a sieve and let it cool down. Dissolve gelatine in water and add to the vanilla cream. Add the sweet egg white and stir everything together.
- Then pour into molds and chill in the refrigerator for approx. 4-5 hours.
- Reduce the berries in a sip of white wine and a squeeze of lemon and strain. Then chill too.
- Turn the panna cotta out and arrange on the plate with the fruit sauce and grated white chocolate. Add the berries for decoration and decorate with powdered sugar.
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