PANNA COTTA

Conform WIKIPEDIA, 
Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.

Rezulta ca este un desert rece, de vara, usor de preparat, bogat in glucide, lipide si proteine. Pe deasupra mai adauga si ceva calorii peste norma zilnica si ceva kg. peste cantar. Numai de rau despre PannaCotta.
Dar e al naibi de gustoasa si are acel "mai vreau".   Asa ca tot au venit caldurile, ne dam pe Cafe Frape cu multa gheata si Panna Cotta. Iata reteta mea :


INGREDIENTE:
400 ml. Smantana dulce (de gatit) 
200 ml. Lapte 
15 gr. Gelatina
70-80 gr. Zahar
1 baton de Vanilie
(se poate orna cu dulceata din diferite fructe, ciocolata lichida sau diverse siropuri)

MODUL DE PREPARARE:
In primul rand, punem gelatina la inmuiat in putina apa rece. Pana se inmoaie gelatina, vom pune pe foc laptele cu smantana, zaharul si batonul de vanilie curatat de seminte. Lasam sa fiarba la foc mic cateva minute. Oprim focul si lasam 5 minute sa se raceasca putin compozitia. Indepartam batonul de vanilie si adaugam semintele de vanilie si gelatina hidratata.

 Amestecam bine pana se omogenizeaza. Pregatim formele care pot fi castronele, ramekin-uri, cesti, pahare sau orice altceva va trece prin minte si credeti ca vor arata bine. Ungeti formele cu putin ulei si umpleti-le cu Panna Cotta lichida.

 Lasati 30 de minute sa se racoreasca, apoi bagati-le la frigider minim 2 ore. Dupa ce s-au racit bine si s-au intarit, se pot rasturna pe farfuriute de servit. Daca nu vrea sa se dezlipeasca de forma, scufundati cateva secunde forma respectiva in apa fierbinte. Pe deasupra turnati putin sirop de fructe sau (preferata mea) dulceata de visine.

 De asemenea merge foarte bine si cu sirop de ciocolata sau caramel. Si daca nu v-o place , sa-mi ziceti mie Cutu-cutu.......