Cooked cream dessert served with fragole al balsamico.
Ingredients:
500ml heavy cream
8 tbsp superfine white sugar
1 vanilla pod
2 tbsp vanilla extract
4 tbsp cream cheese
1 tbsp knox unflavored gelatine
a nice serve of balsamic strawberries
Preparation:
Ingredients:
500ml heavy cream
8 tbsp superfine white sugar
1 vanilla pod
2 tbsp vanilla extract
4 tbsp cream cheese
1 tbsp knox unflavored gelatine
a nice serve of balsamic strawberries
Preparation:
1. Cut vanilla beans in half and seed, remove the pulp from the pod.
2. Put the heavy cream, cream cheese, sugar, sprinkle a little salt to bring out the flavor, vanilla seed and bean together in a saucepan.
3. Stir gently and cook at low heat just before it starts to boil. Add the vanilla extract to taste, simmer for 3 minutes then discard the vanilla bean. Remove from the heat.
4. Sprinkle the gelatin powder onto the hot cream mixture in an even layer and leave for 1 minutes. Then stir into the cream until dissolved.
5. Pour the cream mixture into 4 small molds on tray, cover with lid or plastic wrapper. Refrigerate for at least three hours
6. Dip the panna cotta molds one at a time, into a bowl filled with hot water, leave for a few seconds.
7. Tipping them gently or shake slightly to loosen onto serving plates. Place a generous spoon of balsamic strawberries around the panna cotta and serve.
