ingredients:
- milk 1 dl.
- cream 1 / 2 lt
- isinglass 16 gr.
- 200g icing sugar.
- maraschino liqueur 1 tablespoon
- vanilla raspberry sauce to taste
:
- Raspberry 300 gr.
- powdered sugar 50 gr.
-
1 tablespoon lemon juice - 1 tablespoon raspberry brandy
proceedings:
put hot milk in a bowl and add the gelatin sheets already softened and melt them. In a saucepan placed over the fire whip the cream, sugar and vanilla and bring to ebbolizione. Remove the pan from the heat, mix the milk with gelatin and add to the coposto maraschino. After achieving a homogeneous mixture poured into the appropriate molds, let cool and refrigerate until time to serve them.
- milk 1 dl.
- cream 1 / 2 lt
- isinglass 16 gr.
- 200g icing sugar.
- maraschino liqueur 1 tablespoon
- vanilla raspberry sauce to taste
:
- Raspberry 300 gr.
- powdered sugar 50 gr.
-
1 tablespoon lemon juice - 1 tablespoon raspberry brandy
proceedings:
put hot milk in a bowl and add the gelatin sheets already softened and melt them. In a saucepan placed over the fire whip the cream, sugar and vanilla and bring to ebbolizione. Remove the pan from the heat, mix the milk with gelatin and add to the coposto maraschino. After achieving a homogeneous mixture poured into the appropriate molds, let cool and refrigerate until time to serve them.
raspberry sauce:
boil for about 5 minutes the raspberries with the lemon, sugar and brandy raspberries. Whisk the mixture and pass through a sieve. Now that the sauce is ready add it to the panna cotta hot or cold depending on your tastes.
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