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Panna Cotta


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Tempo de preparo

0 min(s)


0 servings

Gabriela Barbosa

  • Ingredients
  • Recipe
  • raspberry jam pack (you will need 500ml – 1L of jam)1 unit(s)
  • (1 liter) sour cream or a cream/milk combination4 cup
  • brown sugar100 g
  • vanilla paste (or 2 teaspoons vanilla essence)1/2 teaspoon
  • gelatin powder4 tablespoon
  • cold water4 tablespoon
  1. Make the gelatin according to the package directions.
  2. Fix the serving cups at an angle. Pour equal amounts of gelatin into each of the glasses, enough to fill about half the glass.
  3. Refrigerate until completely set, usually a minimum of 6 hours.
  4. In a saucepan, heat the cream and sugar over low heat until the sugar dissolves.
  5. Add the vanilla bean paste and bring the mixture to a boil.
  6. Remove from heat and pour into a large pitcher or bowl; let the mixture sit for 10 minutes for the vanilla flavor to infuse.
  7. Meanwhile, pour the water into a small bowl or cup and sprinkle the gelatin over it.
  8. Place the pitcher in a small pot of boiling water and stir the gelatin mixture until it is clear and thin.
  9. Add the gelatin mixture to the cream and stir to incorporate.
  10. Leave the mixture at room temperature or refrigerate it until it cools down to at least room temperature (but don't let it harden).
  11. Remove the glasses from the fridge and set them upright.
  12. Sift the cream mixture into a jar to remove any skin that may have formed, then gently pour the cream mixture into the glasses over the jam. .
  13. Place in the fridge to set for 4 hours or overnight.
  14. When ready, decorate with fruit.

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