Panna cotta is an Italian miracle dessert. Why a miracle? Yes, because properly prepared panna cotta resembles the lightest cloud that not only melts in your mouth, but fascinates with its delicate, creamy taste. The Italians very modestly called this dish "boiled cream", in fact, it is bliss!
It is necessary
- - Milk - 150 g;
- - Cream (33% fat) - 200g;
- - Gelatin - 10 g;
- - Vanillin - 1 tsp;
- - Granulated sugar - 1 tbsp.;
- - Frozen cherries - 120 g;
- - Lemon - (we need zest)
- - Cinnamon - 0.5 tsp
- - Black currant jam - 1 tbsp.
- - Corn flour - 1 tsp.
Instructions
Step 1
Slightly defrost cherries at room temperature, not completely.
Step 2
Pour a portion of milk into a small container and add gelatin to it. Let it swell for 5-7 minutes.
Step 3
Remove the zest from the lemon with a very sharp knife, without touching the white part.
Step 4
Pour cream into a saucepan, add sugar, vanillin, cinnamon, lemon zest to them. Bring everything to a boil, reduce heat and boil for another 5 minutes.
Step 5
Pour milk with gelatin diluted in it in a thin stream and warm it up for 5 minutes more.
Step 6
In no case should you bring the mass to a boil. At the end of warming up, take out the zest, we will no longer need it.
Step 7
Immerse the saucepan in a large bowl of ice and beat with a mixer until thickened. Pour the finished mass into molds and let it cool in the refrigerator for 4-5 hours.
Step 8
Cooking the sauce. For this we "punch" the cherries with a blender until puree.
Step 9
We shift this mass into a container, add flour, currant jam. Bring the sauce over low heat to a boil and, stirring constantly, boil for another 1 minute.
Step 10
Cool the sauce and serve with panna cotta.
