Panna cotta. A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants.
You need 1 tbsp of gelatine powder
Prepare 100 ml of milk
It’s 100 ml of cream
It’s 2 tbsp of sugar
You need 1 tbsp of vanilla essence
You need 1/2 cup of water
Before serving, panna cotta is commonly inverted onto a small plate, though it can also be eaten. A perfect panna cotta only has JUST ENOUGH gelatin to hold the cream mixture together. This means that the texture is really jiggly. Too much gelatin and the panna cotta has more of a jello-like consistency. Too little gelatin and the panna cotta won't set properly and you got a recipe for disaster in your hands.
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