- 2 cups cream
- 1 cup milk
- 1 cup sugar
- 1 envelope gelatine (about 15 grams)
- 4 Tbsp sugar
- 4 Tbsp water
Make the caramel. Heat a pan over medium high heat add sugar and water (do not stir). When it turns golden, remove from heat and pour immediately into a heat-proof bowl large enough to hold the cream, milk and sugar. The caramel will harden; this is ok.
Soften the gelatine in water using the directions on the packet.
Put the milk and cream in a pan and warm over medium high heat until it is hot. Add the sugar and stir until completely dissovled.
Stir in the softened gelatine and mix until the gelatin is dissovled.
Pour into the bowl with the caramel and let cool. Put into fridge until thoroughly chilled. About 3 hours.
To serve: Put the bowl in warm water for a minute and run a knife around the top to loosen the pudding. Put a plate on the top of the bowl and invert quickly. The panna cotta should come out easily. If not, set in warm water for another minute.
This is my absolute favorite Italian dessert. Two flavors: sugar and cream. What could be better?
I got this recipe from a friend whose husband got it from an Italian friend. He says this is the original way that it is made in Naples. No vanilla or any other flavor. Enjoy!
BTW, you can use half the sugar and it is still great and not extremely sweet.