Panna cotta

Yield: 6 servings

Measure Ingredient
1 litre Cream
200 grams Sugar
5 \N Sheets gelatine
100 millilitres Amaretto
200 grams Sponge cake
200 grams Sugar
30 grams Butter
30 millilitres Water

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Make caramel (sugar, butter, water). Spread in the mould, leave to become hard. Boil the cream with sugar. Add gelatine and amaretto.

Pour the cream in mould. Top with sponge cake.

Source: Given to share with the express permission of Chef de Cuisine

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