Panna cotta
6 servings
| Quantity | 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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