The second recipe for the week of Italian cuisine — it is well-known delicate desserts «Panna Cotta». Earlier, I was preparing a chocolate Pannu Cotto and with plums and cognac. This panna cotta is characterized by being prepared with milk, which reduces calorie dessert and increases the opportunity to enjoy them more This version Panna Cotta I liked.
Cream (33%) — 250 ml
Milk — 250 g
Brown sugar — 120 g
Gelatin — 10 g
Dark chocolate — 100 g
Nuts — to taste
1. Gelatine soaked in cold boiled water. We combine cream with milk, put on fire, add sugar, bring to a boil stirring constantly and remove from heat. Add swollen and water squeezed from the gelatin to the cream and vigorously stirred until complete dissolution.
2. Pour the warm mixture of cups and send in the refrigerator for 4 hours. When the gel hardens well, put the molds in hot water for a few seconds and quickly turn over on a platter. Melt the chocolate in a water bath, pour them Pannu Cotto and sprinkle with chopped nuts.