Panna cotta with white chocolate
|250 ml||whipping cream|
|100 g||Carla white chocolate|
|4 spoons||powdered gelatin (or gelatine slices)|
|1 teaspoon||vanilla extract|
First, prepare the gelatin by adding gelatin to 50 ml of milk, mix thoroughly and let it swell. (It depends on which gelatine you are accustomed to using, some of them must solidify in the refrigerator preferably overnight, be sure to always read the instructions on the given gelatine purchased, for which it is intended milliliters.)Heat the remaining milk and cream in a saucepan over low heat. Once the mixture is hot, add the vanilla extract and the white chocolate and allow the chocolate to melt while stirring. Add the mixture with gelatin and mix again well, but not on the plate but outside. Pour the warm mixture into glasses, allow to cool and store in the refrigerator overnight. Decorate with the fruit.