Among milk-based desserts, in particular cream-based desserts, panacota, a typical dessert of Italian cuisine, is one of the easiest to prepare, since it does not use eggs in its preparation or require baking; yet it needs time and cold to acquire body. If we compare it to a custard, the panacota has an advantage because, in its preparation, you don't use gas or electricity and you can forget about it once you leave it refrigerated
.In Vida Recipes we teach you how to prepare a traditional panacota, but keep in mind that you can vary the sauce or add essences to change its flavor.
Prep
210 min
Cook
10 min
Servings
8
Calories
223 kcal
Refrigerate the mold or molds in which you will prepare it, since it must be very cold when you add the panacota.
Let the gelatin in sheets hydrate in cold water for about 10 minutes.
In a pot, heat the cream or cream, with the sugar, rum and vanilla essence. It should not boil, just be warm.
Place the gelatin sheets, hydrated, inside the pot and stir for a few minutes. Then strain the mixture to avoid lumps of jelly.
In a larger bowl or pot, with water and ice, place the pot containing the panacota, and stir so that it cools quickly.
Pour the mixture onto the mold, which we had in the refrigerator and send it to the freezer for 1 hour, then we lower it to the refrigerator and leave it for two hours before unmolding.
Serve with red fruit jam, chocolate or caramel sauce.
