Panna-kotta treats dishes of Italian cuisine. Once known only in northern areas of this country, the young lady-kotta quickly gained the global recognition at the expense of a minimum of ingredients and a maximum of taste. It can be added with any toppings or fruit, for example mango.
It is required to you
- - heavy cream – 350 milliliters;
- - milk – 70 milliliters;
- - cognac – 30 milliliters;
- - gelatin – 10 grams;
- - vanilla sugar – 1 bag;
- - a refiner syrup – 140 grams;
- - icing sugar – 70 grams;
- - a lemon – 1 piece;
- - mango – 1 piece;
- - a ground cinnamon – 1 teaspoon;
- - mint – 1 branch.
Instruction
1. Wash up a lemon and a special knife to cut off from it a dried peel. In a stewpan to connect milk, a half brown and vanilla sugar and also a dried peel. Mix and bring to the boil. Then to reduce fire to a minimum and to uvarivat mix. Then to filter it through a sieve. Previously to dissolve gelatin, according to the instruction on packing. Add it to hot mix a thin stream, constantly stirring slowly and leave to cool down.
2. In deep capacity to connect cream to icing sugar and to shake up them by means of a nimbus or the food processor. Add a milk mix with gelatin, to mix carefully. Lay out the received weight in a silicone mold for the young lady-kotty and remove in the fridge before full hardening.
3. Wash up, cut mango in half and remove a stone. Cut a half wide segments. In a stewpan to kindle the remained refiner syrup and to place there mango, to mix. Add cognac and to accurately set fire to it. To strew the flamed segments of mango with a ground cinnamon. Remove a stewpan from a plate and cover.
4. Before giving to lay out the young lady-kottu on a portion plate, having turned a form. Around it to lay out segments of mango of a flambe. Water them with sugar and cinnamon sauce from a stewpan, and itself the young lady-kottu to decorate with a mint branch.