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Su, 07.03.21
Min -6° - Max 17°


Panna cotta

  • 2 1/2 Cups of Milk
  • 2/3 Cup of Heavy Cream
  • Teaspoon Vanilla Extract
  • 1 1/2 Envelopes of Unflavored Gelatin
  • 1/3 Cup of Sugar

In a saucepan, combine 2 cups of milk and the the cream. Heat until simmering. Sprinkle the gelatin over the remaining 1/2 cup of milk. Remove the milk mixture from the heat, and stir in the vanilla and the softened gelatin. Pour into 6 (1/2cup) custard cups and chill at least two hours.

Topping:
  • 1 Package Frozen Strawberries, Thawed
  • 3/4 Cup of Sugar (or to desired sweetness)

Blend the berries and sugar together in a food processor, and strain for seeds. Place over medium heat and bring to a boil. Turn down and simmer for 5 minutes. Cool. To serve, gently run a knife around the edge of each custard cup and un mold on a plate. Serve with a drizzle of the coulis on top.

 

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Angerburg Blumenhotel***
Via dell'Olmo, 16
I-39057 S. Michele/Appiano
South Tyrol - Italy

Phone 0039 0471 66 21 07
Fax 0039 0471 66 09 93

info@hotel-angerburg.com
www.hotel-angerburg.com
VAT No. 02773640210
 
 
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