Pannacotta is a classic Italian dessert. I loved it since I was a child, but I never thought was so easy to make. So last Sunday I was looking for a quick dessert to sweeten our afternoon, I finally got the inspiration browsing some menu of Italian restaurants. You’ll find this in many of them.
80 g sugar
4 dl single cream
12 g Fine leaf Gelatine
3 or 4 peaches
1 tbs brandy or any other sweet spirit.
Put the cream to boil, add the sugar (keep aside a tablespoon) and stir, when melted add the gelatin (which need to be soften previously in cold water). Stir to dissolve. Pour the mixture into a mold or molds in multiple-dose and placed in the refrigerator for a couple of hours. Meanwhile, cook for five minutes the peaches with sugar left out. Add the brandy and allow to cool. Pour the sauce over panna cotta and serve.