Panna Cotta II
Desserts (cold)Servings: 4
Ingredients for Panna Cotta II
Instructions for Panna Cotta II
To prepare the Panna Cotta II recipe, please follow these instructions:
Pour softly in cold water. Boil under constant stirring cream, sugar and vanilla in a pan for approx. 3 minutes. Cool slightly, remove vanilla pole. Stir house blast and room in.
Fill the serving forms half with the cream. Put them in the refrigerator for 15-30 minutes until the cream is stiffened a little. Now make a decorative egg in the shapes of the halved berries, along the molds, and fill in the remaining cream. Return to the refrigerator for a minimum of 2 hours.
Raspberry cream: Raspberries, Spumante and flour, blend well in the food processor. Serve with Alcherme's liqueur.
Kiwi Cream: Peel the kiwifruit and blend them in the food processor, along with Spumante and Flormelis. Taste with Sambuca.
Appearance: Sprinkle four flat plates of flour. Garnish with raspberry cream. Put the pan cotta in the raspberry cream. Bring the kiwi cream on the panna cotta, decorate with mint leaves and ornamental berries and arrange the fruit fans.
tips:
To easily loosen the panna cotta from the mold, put the molds a little in warm water and loosen easily with a knife.
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