Greek cuisine for easter

Składniki

Ingredients:

• 0.5l whipping cream (36% fat)
• 125g icing sugar
• 1 stick real vanilla or 2 teaspoons vanilla sugar
• 1.5 teaspoons gelatine

Sposób przygotowania

Preparation:
Add the gelatine to ¼ glass of water. Mix and set aside for 10 minutes.
Split the vanilla stick, take out the seeds, place in a saucepan and add the cream. Take off the heat before coming to the boil. Set aside for at least an hour. After an hour remove the vanilla stick, add the icing sugar and heat until dissolved. Remove from the heat and set aside to cool. In the simple version heat the cream, adding the vanilla sugar and icing sugar until dissolved.
Once cooled mix in the gelatine and pour into a mould. Leave in the fridge to set for 2-4 hours. To remove the pannacotta from the moulds submerge in hot water.

Experiment with the amount of gelatine. Pannacotta should have a consistency "on the edge" of maintaining its form.
It should also be very sweet which is why we suggest serving it with a sour fruit sauce, a strawberry mousse or a cherry sauce.