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Panna cotta dessert (NOT a candle this time!)

That has been my first time preparing a dessert you eat with a spoon (ITA: Dolce al cucchiaio)!
PANNA COTTA (a dessert originally from Piedmont, but now prepared everywhere in the world)

Those are the ingredients I have used:

PANNA COTTA

  • 500 ml liquid cream
  • 150 gr of sugar
  • 1 soup spoon of vanilla pod powder (to be put in tea filters as shown in the picture, so that you can remove it before pouring); alternatively use a vanilla pod (that you will anyway remove)
  • 7 sheets (around 13 gr) of gelatin



Gelatin sheets need to be softened in cold water for 10 minutes. Remove water by  gentle squeezing the gelatin before using it.


I have dissolved the sugar in the liquid cream by stirring for few minutes while warming (not boiling!) the saucepan.
I have added the tea filter containing the vanilla pod powder and infused it for 7-8 minutes while stirring.
Then I have added the gelatine sheets and stirred until they have been completely melted. 
Eventually I removed the saucepan from the stove and let it cool a bit.
I have then poured the cream in 4 moulds and put it in the fridge for 2 hours.



RASPBERRY TOPPING
Commercial one containing 50% of raspberries some sugar, pectins and water. You can also prepare it yourself but I couldn't find decent raspberries at the supermarket!!!

RASPBERRY GELATIN (it's a plus!)

  • 100 ml water
  • 1 soup spoon of sugar
  • 2 soup spoons of raspberry juice (which already contains sugar)
  • 2 sheets (around 3.8 g) of gelatin

I have warmed up the water in a tiny saucepan, added the sugar, the raspberry juice and then the gelatin. Stirred well, poured it into this cup and put it in the fridge for a couple of hours.


Below the final product!!!


COMMENTS: good, excellent ratio liquid cream/sugar but I should have used 1 or 2 gelatin sheet less for the panna cotta and 1 more for the raspberry gelatin! :-)

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