Panna cotta with Traditional Balsamic Vinegar

Panna cotta with Traditional Balsamic Vinegar

Panna cotta with Traditional Balsamic Vinegar.We know what you are thinking: “How can I use Balsamic Vinegar for my panna cotta? It’s too odd!” Well trust us, if you want to taste something new and amaze your taste this is the desserts for you! This recipe combines two classical dishes, panna cotta and Balsamic Vinegar, to create an elegant and delicious taste. You won’t be disappointed! Moreover, it is really easy to make!

Ingredients (4 servings):

150 cl of milk
4 dl of cream
150 gr of icing sugar
3 gr of fish gelatine
1 vanilla bean
5 cl of Traditional Balsamic Vinegar of Modena

Method:

Cut vanilla bean following a vertical line. Add it in a casserole together with the milk, the cream and put the pan on high heat. When the mixture boils add the sugar and let it cook for about 5 minutes. After that take it off the heat.

Soak the fish gelatine in cold water, squeeze it well and add it to the mixture. Remove the vanilla bean from the mixture and pour it into different moulders. Let it cool and then put them into the fridge for at last a few hours. Overturn them in serving plates and garnish the simple panna cotta with a few drops of original Traditional Balsamic Vinegar of Modena .

Don’t be afraid of using Balsamic Vinegar for your desserts! In fact, the traditional one is perfect for this kind of dishes!

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com