The Agrisicilia team

Ingredients

500 g of fresh cream for desserts
150 g of milk
100 g of sugar
9 g of gelatin sheets
5 g of white rum
1 vanilla pod

Topping
to taste of Agrisicilia cherry jam
to taste of fresh cherries for decoration

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Panna cotta is a delicious spoon dessert with a velvety consistency that goes well with a thousand variations of taste.

It is possible to garnish the panna cotta with many different toppings, but we advise you with Agrisicilia Cherry Extra Jam with a high content of taste and gluttony as well as fruit!

A concentrate of fruit even when the cherries will no longer be there so as not to give up the taste of summer, but you can choose from the many variations offered by Agrisicilia and make sure that your dessert is different and special every time.

Simple to make with all of Antonella’s advice from the Antonella Audino blog who made this recipe for us, always highly recommended, but even more so in the summer because it’s fresh, to be kept in the fridge where it can be kept for a few days. You can offer it on every occasion from breakfast to the dessert that concludes a dinner.

Instructions

Start the preparation by bringing the milk to the boil with the vanilla pod
Soak the gelatin sheets in a bowl with cold water.
Squeeze the gelatin sheets and melt the gelatin in a cup with some not too hot milk, after it has dissolved add it to the rest of the milk.
Add the sugar, remove the pod, filter the liquid with a fine-mesh strainer and add half of the cold liquid cream and perfume with the rum. Leave to cool down to a temperature of 25°
Whip the remaining cream, but only slightly, and add to the mixture. The panna cotta is ready and now pour into the chosen moulds. They can be verrines, disposable aluminum molds like the ones in the picture. After pouring into the appropriate molds, leave to cool for a few hours in the refrigerator.
When serving, unmold the jars and garnish with Agrisicilia cherry jam and fresh fruit

Final result