Two-coloured yogurt

Speaking of Italian dessert, you must have thought first of Tiramisu, but besides this, there is another famous Italian dessert: Italian is Pannacotta, which literally means “cooked cream”, but although it is “cooked cream”, the cream does not have to boil, just a little heating. Pannacotta originates in the Piedmont region of north-west Italy, although the exact source of this dessert is no longer available, but it is clear from some information that the earliest pannacotta was used as a condensant in the form of adhesive glue made from stale fish bones. The traditional pannacotta is a warm, light cream, milk and sugar that is mixed with gillitine, vanilla, rum and marsala, and then poured into a caramel-containing container, turning it into a thick milk freeze. People can always mix fresh berries and jams with melted chocolate and caramel, you can drink alcohol, and you can make wine-smelting frost. Now people simplify their raw materials and just light cream, milk, sugar and glittin can make this Italian-known pasta. Pannacotta's taste is between Moose and pudding, smooth, thick, milk, wine and fruit, mixed into an unspoken taste, which can only be felt in person! And this time I put a chocolate frost in the cream, and the chocolate's bitterness and the sweet taste of milk