You will need
- 500 ml fresh cream
- 1 jar (g.345) caramel apples compote from Prunotto Mariangela organic farm
- 3-4 tablespoons of vanilla sugar
- 5 sheets of gelatin
- a handful of nocciolini (they look like mini macaroons, but nutty)
- tonka bean
- a few drops of lemon juice
How to proceed
– Soak the gelatine
– Pour the cream into a saucepan, add the stewed apples with caramel, vanilla sugar and bring to a boil, remove from heat
– Squeeze the gelatine, add the cream and stir until it is completely dissolved
– Grated tonka bean you like (mid pod potrebbbe go) and, if desired, add a little lemon juice to balance the flavors
– Pour the mixture into a mold of 0.75 liter capacity and do rafffreddare
– Add half of “nocciolini” in the panna cotta, making them soak a bit, transfer the mold in the fridge and leave it for a few hours, until complete hardening
– To extract easily the pannacotta from the mold, soak it for a few seconds in the container with hot water and spill it on the plate
– Cut into slices and serve with some “pits”
Buon Appetito!
(thanks to Rossa di sera)