Panna Cotta
750 grams cream
120 grams icing sugar
8 leaves of gelatine
2 Tbsp. rum
Bring the cream to the boil with the confectioner's sugar (icing sugar).
Soak the gelatine leaves in cold water to soften them. When the cream
comes to the boil remove it from the heat source. Squeeze out the gelatine
leaves and stir them into the cream. Add the rum, stir and pour into a
rectangular mould and cool. Refrigerate for 3 hours. When you are ready to
serve wrap the mould in a dish cloth dipped in hot water and overturn onto
a serving dish.
Note If you have a pastry blowtorch you can sprinkle the surface with
sugar and caramel an outer coating.
That's it!
Adriana's Italian Gourmet Cookies
http://www.CookiesFromItaly.com
Italian gourmet almond, fig, pistachio and sesame cookies baked and
shipped from our bakery in Italy to you; all natural, fresh, and baked
to order. Great Italian recipes!
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/