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Panna Cotta
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- 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
- Make the gelatin according to the package directions.
- Fix the serving cups at an angle. Pour equal amounts of gelatin into each of the glasses, enough to fill about half the glass.
- Refrigerate until completely set, usually a minimum of 6 hours.
- In a saucepan, heat the cream and sugar over low heat until the sugar dissolves.
- Add the vanilla bean paste and bring the mixture to a boil.
- Remove from heat and pour into a large pitcher or bowl; let the mixture sit for 10 minutes for the vanilla flavor to infuse.
- Meanwhile, pour the water into a small bowl or cup and sprinkle the gelatin over it.
- Place the pitcher in a small pot of boiling water and stir the gelatin mixture until it is clear and thin.
- Add the gelatin mixture to the cream and stir to incorporate.
- Leave the mixture at room temperature or refrigerate it until it cools down to at least room temperature (but don't let it harden).
- Remove the glasses from the fridge and set them upright.
- 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. .
- Place in the fridge to set for 4 hours or overnight.
- When ready, decorate with fruit.
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