May 3,
2009

dessert
cakes

Italian
cuisine

Panna Cotta

200ml cream
200ml milk
50g granulated sugar
5g gelatin sheet
orange zest
1 tsp liqueur (Grand Marnier)

1. Soak the gelatin sheet in a bowl of cold water until soft.
Squeeze the leaves and discard the water.
2. Boil up the milk and the cream with the sugar and the orange zest,
take off the heat and add the soaked gelatin sheet and the liqueur.
3. Pass through a fine sieve and stir well over a water bath.
4. Pour into moulds. Refrigerate until firm.

notes:
If you use vanilla pod and skip no.3,
vanilla pod sinks like this.
; it might be an undesirable appearance
if you release the pannna cotta from
the moulds and flip over.