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Excuse the quality of the picture, and that napkin: :)))) I was in a hurry to take the picture
- 500 milliliters of whipped cream
- 100 grams of fine sugar
- 1 sachet of gelatin
- 90 milliliters of milk
- to taste vanilla essence
Servings: -
Preparation time: less than 30 minutes
RECIPE PREPARATION Panna cotta:
Put the gelatin soaked in cold milk and let it soak for about 5 minutes.
Meanwhile, put the whipped cream and the sugar on the fire, we must not let them boil, but only let them heat up, when it shows signs of starting to boil, put the milk quickly and the gelatine mixes very well and is removed from the heat.
Put lemon or vanilla essence, place in cups that have been previously rinsed with cold water, serve with sauce of staples, chocolate, etc. good appetite.
Recipe Summary
- ⅓ cup skim milk
- 1 (.25 ounce) unflavored gelatin envelope
- 2 ½ cups heavy cream
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Recipe Summary
- ⅓ cup skim milk
- 1 (.25 ounce) unflavored gelatin envelope
- 2 ½ cups heavy cream
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Recipe Summary
- ⅓ cup skim milk
- 1 (.25 ounce) unflavored gelatin envelope
- 2 ½ cups heavy cream
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
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