Italian desserts

    • Panna Cotta With Fresh Strawberry Sauce Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
    • Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
    • To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
    • Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

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Special Italian Recipe

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INGREDIENTS

  • 1 pint mixed cherry tomatoes, preferably heirloom, halved
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • Flaky sea salt
  • 2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
  • 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
  • Coarsely ground black pepper
  • Small basil leaves and toasted country bread (for serving

 

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