Panna cotta with apple heart and Balsamico di mela

Ingredients:
– ½ liter of fresh cream
– 1 vanilla cream preparation
– 1 renetta apple
– Apple Vinegar – Apple Balsamic vinegar Mengazzoli
 
Preparation:
Obtain 4 balls from the peeled rennet apple and put them to cook with a piece of cinnamon in a covered pot with a bit of water and sugar.
Prepare the panna cotta by pouring the contents of the envelope into a saucepan and add part of the cream stirring to dissolve the lumps. Pour the rest of the cream, simmering for 3 minutes. Keep stirring. Pour into the molds and dip the apple ball in the center of the cream.
Leave it to cool in the refrigerator for 2 hours and pour a spoonful of BALSAMIC APPLE VINEGAR on top.
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