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Lactose-free panna cotta · GialloZafferano.com

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  Speaker 1: Lactose free pan Nakota is as smooth and delicate spoon
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  Speaker 1: dessert made with lactose free cream and served with a
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  Speaker 1: fresh blueberry sauce and basil. For four servings, you need
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  Speaker 1: ten minutes of preparation, fifteen minutes of cooking at least
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  Speaker 1: six hours of resting in the refrigerator. Ingredients for the
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  Speaker 1: lactose free pan Nakota lactose free fresh cream two and
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  Speaker 1: one half cups, which is six hundred grams. Gelatinine sheets
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  Speaker 1: zero point three ounce which is nine grams sugar two
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  Speaker 1: point five ounces which is seventy grams vanilla bean one.
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  Speaker 1: Ingredients for the blueberry sauce blueberries zero point seven cup
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  Speaker 1: which is one hundred grams sugar, one and one half
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  Speaker 1: tablespoons which is twenty grams water for teaspoons which is
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  Speaker 1: twenty grams for garnish, basil as needed. Start with the
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  Speaker 1: Nakota base. Soak the gelatine sheets in cold water and
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  Speaker 1: let them soften. Meanwhile, pour the lactose free cream into
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  Speaker 1: a small saucepan. Add the seventy grams of sugar. Take
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  Speaker 1: the vanilla bean, split it lengthwise, scrape out the seeds,
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  Speaker 1: and add both the seeds and the pod to the cream.
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  Speaker 1: Steer and bring the cream just to a siemer. When
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  Speaker 1: it reaches a seamer, turn off the heat and remove
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  Speaker 1: the vanilla pod. Drain the gelatine, squeezing it lightly, and
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  Speaker 1: add it to the cream while it is still hot
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  Speaker 1: but not boiling. Steer very well until the gelatin is
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  Speaker 1: completely dissolved. Prepare for molds, each about seven centimeters per
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  Speaker 1: side and with a capacity of about one hundred sixty millimeters.
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  Speaker 1: Divide the cream mixture evenly between the four molds. Let
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  Speaker 1: the mixture cool slightly at room temperature. Then place the
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  Speaker 1: molds in the refrigerator and let the pannacotta set for
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  Speaker 1: at least six hours batter if overnight. When the pannacotta
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  Speaker 1: is firm, prepare the blueberry sauce. The blueberries into a
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  Speaker 1: small saucepan, add twenty grams of sugar and twenty grams
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  Speaker 1: of water. Bring to a boil, then keep cooking over
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  Speaker 1: medium heat for about ten minutes. The blueberries must become
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  Speaker 1: very soft and the liquid must reduce until it has
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  Speaker 1: a syrup like consistency. Turn off the heat, transfer the
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  Speaker 1: sauce to a small boil, and let it cool completely.
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  Speaker 1: When the pannacota is well set and the blueberry sauce
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  Speaker 1: is cold, take the molds out of the refrigerator to
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  Speaker 1: a mold the pannacotta more easily deep only the outside
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  Speaker 1: of each mold in hot water for a few seconds,
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  Speaker 1: taking care not to wet the dessert. Gently run the
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  Speaker 1: tip of a knife around the edge. Place a serving
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  Speaker 1: plate over the mold and invert it with a quick
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  Speaker 1: movement to release the pannacotta. Place each pannacotta in the
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  Speaker 1: center of its plate. Spoon the cold blueberry sauce on top,
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  Speaker 1: complete with a few fresh basil leaves as garnish. Serve
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  Speaker 1: immediately store any left over lactose free pannacotta in the
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  Speaker 1: refrigerator well covered, and consume it within two days. You
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  Speaker 1: can also prepare the pannacotta the day before and let
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  Speaker 1: it set in the malls overnight. You can prepare the
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  Speaker 1: blueberry sauce in advance and keep it in the refrigerator
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  Speaker 1: until you are ready to finish the dessert. Freezing is
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  Speaker 1: not recommended.