Panna Cotta (yi shi nai lao )

Panna Cotta

Introduction:

"This kind of cheese with gelatine tablets as coagulant is actually milk jelly, which is much easier to make than ice cream. There is no need to remove the stirrer from the refrigerator again and again, and there is no need to pre cool the refrigeration barrel in advance. Heat, stir, refrigerate, the rest, just a little patience. Italian cheese, should be the foundation of cheese, just vanilla seasoning, nothing else. The fruit that can attract people's attention depends on the surface decoration. At present, there are only a few loquat fruits. Although they are not colorful, they are colorful enough. "

Production steps:

Step 1: Materials

Step 2: pour the milk and sugar into the pan

Step 3: cut the vanilla pods, scrape out the seeds and put them into the pot with the pods

Step 4: heat with low heat and stir

Step 5: pour the cream into the pan and stir well

Step 6: get out of the fire

Step 7: soak gelatine tablets in ice water until soft, remove and squeeze out water

Step 8: put it into the milk and stir until it is completely dissolved

Step 9: take out the vanilla pods without using them

Step 10: stir in ice water with the basin

Step 11: the liquid gradually thickens

Step 12: pour into a container and refrigerate until set

Step 13: place Loquat Pulp on the surface

Step 14: garnish with mint leaves

Materials required:

Gilding tablets: 5g

Milk: 120g

Fine granulated sugar: 30g

Vanilla pod: 1 / 3 root

Cream: 120g

Loquat Pulp: right amount

Note: no vanilla pod can be replaced by vanilla powder. Or not. The fresh fruit on the surface can be changed at will. Heating liquid does not need boiling, only need to reach 40-50 degrees

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Yi Shi Nai Lao