#pierrecooksathome #easyrecipe #pannacotta #italianfood #italy #desserts #dessertrecipe
Soften 4 gelatine leaves in cold water for 5min
Bring to a simmer
400ml double cream
150ml whole milk
60gr caster sugar
Split & scrape inside of a vanilla pod
Once it simmers, remove from heat
Squeeze the gelatine in your hand
Add it to the mix
Dissolve by stirring continuously
Pour into glass or containers of your choice
You can store it in the fridge overnight or a min of 4/6 hours until it sets
Compliment with the garnish of your choice
And eat it as it is.
Second option is to loosen the cream by dipping the container in warm water for a few seconds and flip it onto a plate
Garnish is your personal choice. Fresh fruits or coulis.
Voilà!