The beauty of Italian panna cotta is in its simplicity - the most delicate dessert is born from the minimum of available products. Under the mood, mix the creamy jelly sauce and get new flavors every time. Today we will cook panna cotta with a hint of cherry sourness.
Ingredients
- Cream (20-35%) – 300 ml
- Sugar - 100 g
- Gelatin - 10 g
- Water - 2 tbsp.l .
- Cherry (fresh or frozen) – 150 g
- Vanilla sugar (optional) – 0,5 sachets
- Almond petals - for decoration
Step-by-step cooking recipe
Fill gelatin with cold water, leave it to swell.
Combine cream with 70 g of sugar, heat over low heat, stirring constantly, add vanilla sugar if desired.
Add gelatin to the cream, mix well, continuing to heat (without bringing to a boil so that the gelatin does not lose its gelling properties).
Pour the creamy mass into cream cups or small cups, cool and send to the refrigerator for several hours.
Prepare the cherry sauce: wash the cherries, remove the bones, put them in a saucepan, pour 30 g of sugar. Boil the berries until the sugar is completely dissolved. Cool it down.
Pour the frozen panna cotta on top with cherry sauce, decorate with whole berries or almond petals if desired.
