Panna cotta with candy on vanilla-apple base
A delicate Italian panna cotta with creamy texture and fruit candy — a refined dessert for a festive dinner.
Ingredients
- Apple-raspberry fruit candy rolls 60 g
- Heavy cream 35% 500 ml
- Milk 100 ml
- Sugar 4 tbsp
- Vanilla pod 1 pc
- Leaf gelatin 5 g
- Cold water 50 ml
- Salt a pinch
We add only what we sell. The rest is up to you.
Method
- Place gelatin in cold water and let it bloom for 5 minutes.
- Heat cream and milk with sugar, splitting the vanilla pod in half lengthwise.
- When the mixture is hot, add the bloomed gelatin and stir until completely dissolved.
- Remove from heat and cool for 10 minutes at room temperature.
- Pour the mixture into serving glasses, chop the candy into pieces and distribute among glasses.
- Chill in the refrigerator for at least 4 hours until fully set.
