Should I Take Vegetable Supplements

Cavoletto Thanks! New Meeting

The pannacotta is certainly a fantastic sweet for several reasons: it is gorgeous in appearance (so perfect, so round), eating (we speak of the pleasure of sinking your spoon ...? Better not, because I fear it is the legal limit of pleasures;)), is fast and simple.

Mh. Simple? If you have the right recipe, with the right doses. And I found mine.

not only: This recipe is accompanied by a fudge (caramel) so good that I had to do a lot of force on myself to avoid scofanarlo a spoon.

The recipe is not for the coppettine of pannacotta, but for a tart with pannacotta , caramel and nuts (culinary goal next step and shouting: 'Long live the flab, the abundant living;)), but if you are like me, you make a virtue of necessity often not formalized.

pannacotta with caramel topping (fudge)

Ingredients (for 5 coppettine)

for the panna cotta

cream
2.5 dl 2.5 dl milk
50g
sugar 3 leaves gelatine
for caramel
sugar 200g fresh cream
1dl
40g butter 150g
nuts

Boil the cream with milk and sugar and cook over low heat for 5 minutes, turn off and add the gelatin previously put to soak. Allow to cool and put in the fridge for a couple of hours.
When the pannacotta is well taken, prepare the caramel: In a small saucepan with thick bottom, heat sugar with a tablespoon of water. First you melt, then take the consistency of the salt eventually turns into caramel (it takes about ten minutes). Wait until the caramel becomes beautiful amber (not too dark or else will know of burning), stop. Add the cream and butter, stir, put on the fire to low heat and cook, stirring for a couple of minutes until the fudge is beautiful even. Pour the caramel into a heatproof bowl and let cool, stirring occasionally. Pour the pannacotta and finally put it all in the fridge.

[Recipe: Brussels sprouts]