Panna Cotta with
chocolate and nuts
250 grams cream 33%
250 grams of milk
120 grams of brown sugar
8 - 10 grams of loose
leaf or gelatin
100 grams of dark
chocolate
Any nuts - to taste
Gelatin soaked in boiled
cold water. Cream combine with milk, put on the fire, add the sugar, bring to a
boil while stirring constantly and remove from heat. Add swollen and pressed
from the water gelatin to the cream and stir vigorously until completely
dissolved. Spill the warm mixture over the cups and send in the refrigerator
for 4 hours. When the jelly is well hardens, put the molds in hot water for a
few seconds and quickly turn over on a platter. Melt the chocolate in a water
bath, pour them Pannu Cotta and sprinkle with chopped nuts.
