Recipe
Italian Milk and Caramel Pudding - Pannacotta
Posted by : unknown
Preparation time : 6 Hrs 0 Min
Cooking time : 30 Min
Level of difficulty : Medium
Ingredients
4 servings
- INGREDIENT FOR THE CARAMEL
- 1/2 cup (100 gr) sugar
- 1/2 teaspoon lemon juice
- 2 tablespoons. water, hot
- INGREDIENT FOR THE PUDDING
- 1 cup (230 gr) milk
- 1 envelope unflavored gelatin powder
- 2 cups (460 cc) heavy cream
- 1 slice of lemon peel
- 1 piece of cinnamon stick
- 1/4 cup (50 gr) sugar
Preparation
PREPARING THE CARAMEL
- In a small saucepan, put the sugar and lemon juice. Mix very well together with a metal spoon, and place over low heat.
- Stir the sugar-juice once in a while until it becomes dark gold and begins smoking.
- Add hot water, bring it to a boil, and remove the pan from the heat.
- Pour the caramel into a round mould approximately 18 cm (7 inches) in diameter and 5 cm (2 inches) deep
- Swirl the mold in all directions so that the caramel covers bottom and sides. Set aside
PREPARING THE PUDDING
- Pour the milk into a small bowl and add the gelatin powder. Set aside to soak for about 5 minutes.
- In a saucepan, put the cream, lemon rind, cinnamon, and sugar.
Turn the heat to medium and bring to a simmer. Remove it from the heat and set it aside to cool for about 10 minutes.
- Remove the lemon peel and the cinnamon stick. And add the milk-gelatin mix, return it to the stove. Stirring, bring to a boil.
- As soon as the cream starts boiling, remove the pan from heat, pour the mixture into the mould, and let it cool at room temperature.
- Keep it in the refrigerator for at least 6 hours (better if overnight) before serving. To un-mold it, place the mould for few seconds in very hot water.
- If necessary, insert a knife all around between the mold and the cream to detach it from the walls. Invert onto a serving plate.
Dress the Pannacotta pudding with berries or fresh fruit for additional color and flavor.
