Ingrédients pour Grandma Andy's Panna Cotta Creme 1981
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- Whipping Cream
- Granulated Sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Sour Cream
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Comment préparer Grandma Andy's Panna Cotta Creme 1981
- Sprinkle 2 teaspoons of gelatin over 1/4 cup cold water in a small saucepan. Let sit for 5 minutes to bloom.
- Heat 2 cups heavy cream over low heat.
- Add 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt to the warm cream.
- Stir until the sugar dissolves completely and the mixture is just warm (do not boil).
- Remove from heat and let cool slightly.
- Gradually whisk in 1/4 cup sour cream (or more, to taste).
- Pour the mixture into individual ramekins or a serving dish.
- Refrigerate for at least 4 hours, or until set.
- **For the Balsamic Glaze:** In a small saucepan, simmer 1/2 cup balsamic vinegar over medium-low heat until reduced to a syrupy consistency (about 10-15 minutes).
- Serve the chilled panna cotta with fresh strawberries and a drizzle of balsamic glaze. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
143g
Carbs
6g
