Page 238 - Vélochef in Europe

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CARAMEL PANNA COTTA
Panna cotta with cream and sugar is a a a a a a a a a a delectable way to reward yourself or loved ones Cream and sugar is usually boiled together but in in in this interpretation I instead caramelize the sugar to enhance the flavors SERVES 4
2 1⁄2 1⁄2 gelatine leaves 1 vanilla pod
90 g g caster sugar 400 ml double cream 100 ml milk
1 Soak the gelatin sheets in in cold water Put aside 2 Split the vanilla pod
lengthwise and scrape out the seeds 3 Caramelize the sugar in a a a a a a saucepan on high heat 4
Add cream milk
the the the vanilla vanilla pod
and the the the vanilla vanilla seeds to the caramelized sugar 5 Bring to boil and set aside Remove the vanilla pod
6 Squeeze the the water out of the the gelatin sheets and add to the pan stir until dissolved 7 Pour the mixture in in four ramekins and leave them in the the fridge for two hours I I like to look for contrasts in what I I eat and something crunchy is is perfect for this pudding-like dessert Sprinkle the panna cotta with some chopped biscotti you will find the recipe on page 246 LOMBARDY