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Panna Cotta 

Panna Cotta and Florentines - Daring Baker’s Challenge - February 2011

Tadeja Bjažević
Course kreme, sladoledi i želei

Ingredients
  

Zamjena za tamni kukuruzni sirup:

  • 20 ml vode
  • 75 g nerafiniranog šećera od trske

Panna Cotta:

  • 240 ml mlijeka
  • 7 g želatine
  • 720 ml vrhnja za šlag
  • 80 ml meda
  • 15 g kristal šećera
  • prstohvat soli

Instructions
 

Zamjena za tamni kukuruzni sirup:

  • Stavite šećer i vodu u posudu, pričekajte da se melasa otopi i kratko vrijeme kuha da postane sirup i odmah upotrijebite.
  • U suprotnom će se vrlo brzo pretvoriti u karamel, pa ćete morati topiti ponovo.

Panna Cotta:

  • Pour the milk into a bowl or pot and sprinkle gelatine evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta).
  • Let stand for 5 minutes to soften the gelatine.
  • Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. Whisk it few times.
  • Add the cream, honey, vanilla, sugar, and pinch of salt.
  • Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
  • Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
  • Refrigerate at least 6 hours or overnight.
  • Add garnishes and serve.