italy calling : panna cotta with the gnam box boys

copyright : gnam box

this is the first in a series of recipes brought to us from out friends in milan, gnam box. take a look at their tumbler and soon to be web, for great recepies, art and design, and don’ forget the boys. so here we go :

panna cotta by gnam box

1l heavy cream

250gr brown sugar

15gr sheet of gelatin

1/2 vanilla pod

copyright : gnam box

soak the sheet of gelatin in cold water for 10 minutes. cut the vanilla pod length wise

pour the heavy cream into a saucepan, add the vanilla pod with its seeds and the brown sugar and heat on a low flame without making it boil. squeeze the gelatin well and place it into the cream. stir until completely melted

copyright : gnam box

remove the vanilla pod, and pour into a mould or into small separate moulds and place in the fridge for at least 5 hours

fresh raspberry sauce (any berries can be used)

25gr fresh raspberries

3 table spoons of brown sugar

1/2 a lemon

copyright : gnam box

whisk raspberries, sugar and lemon juice, and your sauce is ready

copyright : gnam box

when its time to serve , turn onto a plate, and pour the fresh sauce.




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