| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | English | Nationalger, Sussspeisen | 4 | Servings |
INGREDIENTS
| 2 | c | Cream |
| 9 | oz | Sugar |
| 3 | pn | Gelatin |
| 1 | pn | Vanilla beans |
| 8 | tb | Water |
| 1/2 | c | Cognac |
| Pepper |
INSTRUCTIONS
Recipe by: Danny Stocker, Berne Switzerland Preparation Time: 1:20 For the caramel : Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike the caramel is light brown. Spread the caramel into the forms. Panna Cotta : Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean, bring to boil. Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the Cognac and gelatin. Mix well. Spread it into the prepared forms. Place into a storage container and cool to room temperature before refrigerating. At least 2 hours.
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