Panna Cotta - Emilia Romagna
Desserts (cold)Cook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Panna Cotta - Emilia Romagna
| Peppermint leaves | ||
| Butter and icing sugar for molds | ||
| 0.5 | tsp | Freshly grated lemon zest |
| 1 | twig | Mint |
| 2 | tbsp | Icing sugar |
| 2.5 | dl | Milk |
| 200 | g | Raspberry |
| 250 | g | Cream |
| 3 | tbsp | Sugar |
| 4 | Leaf gelatin |
Instructions for Panna Cotta - Emilia Romagna
To prepare the Panna Cotta - Emilia Romagna recipe, please follow these instructions:
Husblas soaked in cold water. The strawberries are squeezed through sieves and stirred together with flourishes. Cream, milk, mint, sugar and lemon peel are cooked with mild heat for 5 minutes and taken from the heat. The husblas are pressed free of moisture and melted in the cream cream. The cream cream is screened and cooled. Grease 4 dessert molds with butter and sprinkle them with a flourish. Bring the cream cream and let them stiff in the refrigerator for 2-3 hours. Shortly before serving, they are briefed under warm water and put on cold plates, along with raspberries. Decorate with mint leaves.
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