... baked sweet wine jelly. And of course cat languages, of which the post precedenteIl wine is cooked and is a variant-a little 'less-than apt here already made with the Brachetto.
The idea was born to not throw the usual post-holiday inventory: a bottle for 3 / 4 good sparkling white wine. I put one spoon of sugar and cooked after about 40 min. slight fire if they have crystallized on the bottom of the pan. The sweet white wine, despite the sugar content, reducing it thickens as the red, which is a dark ruby \u200b\u200bcolor syrup WONDERFUL! This white, not having reached the same consistency of the syrup cooling, I thought I would heat it and add 3cm. little sheet of gelatin.
I put it in the bottom of the glass chosen for this dessert, waiting intiepidisse before adding the cream to thicken.
both well-firming cream and wine reduction, although I must say that the syrup of red was much better: the last time I added the fluid over the panna cotta and serve and, overall it was a varied super!
But the variant of the languages \u200b\u200bwe currently enjoy homemade cat ...
Panna Cotta and sweet white wine reduction
250 ml fresh cream 60 ml milk 50 gr
.
sugar lemon peel and natural
1 sheet of gelatine from 5 gr.
reduced
sweet white wine (a small cup of tea)
1 / 4 sheet gelatin
Soak the gelatin in water. In a saucepan, heat the cream + milk with sugar and lemon peel and cut lists a thumb. Before the bubble, break up a sheet of gelatine and leave to cool. In
Meanwhile do the same with the wine reduction: heat it enough to break up the piece of sheet gelatin. Pour into the bottom of glasses and let it cool. On this layer, pour the panna cotta is still warm and liquid, first removing the peel with a fork ...
Place in refrigerator at least half a day or more.
Languages \u200b\u200bcat can also get them already made, I'd like to try it;)
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