Making time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes + in the refrigerator for at least 4 hours
Ingredients (12 people):
6.34 US cups (1,5 l) whipping cream
2.3 US cups (540 ml) milk
2 vanillina sachet
6 tbsp white sugar
0.8 oz (22.5 g) fish glue
I soak fish-glue for 10 minutes,
then I squeeze it.
In a pot, I pour the sugar andthe milk and I stir them.
I add the vanillina powder.
I squeeze fish glue and I add to the mixture.
I continue stirring, then I set the pan over medium heat for about 15 minutes.
It DOESN'T have to boil!!!
I pour the mixture in little holders (or if you want in a big holder); if you use an holder that
you have to capsizes, cover it with clingfilm, this avoid sticking.
I let them cool at room temperature.
When cool, I put them in the
refrigerator for at least 4 hours, but
preferably overnight before serving.
The traditional recipe is finished, but if you want you can add syrups (I use mint, strawberry and
raspberry), they give color and flavour to panna cotta.
So, I put part of the mixture in other two pans
and in each one I add a different syrup and I stir (the flame is off).
Those are all the holders I have filled.