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Panna cotta e fragole

venerdì apr 1, 2011


500 ml di panna per dolci
200 ml di latte intero
150 grammi  zucchero
1 busta di vanillina
buccia di limone
3 – 4 fogli di colla di pesce (15 grammi circa)
olio di semi


Procedimento:
portare a bollore il latte con lo zucchero e l’estratto della bacca di vaniglia, spegnere il fuoco, aggiungere la panna (non montata) e la buccia di limone, lasciare raffreddare.
Ammorbidire la  colla di pesce in acqua fredda, strizzarla bene, mescolando con una frusta aggiungerla al liquido filtrato di  latte e panna.
Versare in uno stampo oliato o  in bicchieri e lasciare raffreddare in frigorifero per almeno 2 ore.
Prima di voltare lo stampo immergerlo pochi secondi in acqua calda per staccare dal bordo.
Decorare a piacere con frutta, caramello o cioccolato fuso.

E’ un’ottima idea, basta frullare la frutta e aggiungerla prima della presentazione nel piatto.



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