Italian cheese
By VicentaLakin
This Pannacotta is because recently we've just finished the fourth season of Masterchefusa, and we're really into cooking contests. Oh, Luca, a handsome Italian immigrant to the United States, finally won the championship with a cannacotta with ketchup that tastes like Roller. Even the judges say his dessert sounds weird, but it tastes really good. Unfortunately, the recipe was searched for half a day on the Internet, and he wasn't found. In safety, I'll make the most common and primitive, and today I'll have the berry sauce, which is delicious。
Recipe Recommendations
- light cream 3dl
- raspberry 125 grams
- gelatin 2 tablets
- fine sugar 50g
- Vanilla stick half a
- lemon zest 1ts
- sweetening
- other
- several hours
- simple
Steps for Italian cheese
1
Completed Chart
2
It's five minutes cold
3
Lemon's clean. Pick up the skin
4
The vanilla stick is carefully removed from the vanilla seed
5
Cream cream with vanilla seeds and sugar, boiled off fire
6
Add soft gilding chips, mix them to full melting, and then add lemon peel
7
When you're cold, you'll have a small cup. The fridge will be frozen for three hours
8
Before eating, the berries were washed with 5 grams of sugar and mixed with a mixer into mud on a condensed milk freeze。Italian cheese Make Tips
1. Reserve 5g of sugar to add to the raspberry sauce, and put the rest into the heavy cream.
2. Do not add too much sugar to the raspberry sauce. The panna cotta underneath is already sweet, and the raspberry sauce should be slightly tart; eating them together creates a sweet and sour flavor.
3. Before making the raspberry sauce, you can set aside a few raspberries to use as a garnish at the end.
4. You can substitute other fruits for the raspberries. (I remember Luca's rival Natasha made what seemed like lemon and coconut flavors, but when it comes to making panna cotta, no one can beat the Italians.)