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Panna cotta

Panna cottaIngredients:
- 800 ml cream
- 200 ml milk
- 100 gr sugar
- 15 gr gelatine
- Vanilla Bean

In a pot gently melt sugar with vanilla and cream on a low flame. Meanwhile, soak gelatine in cold water for a few minutes.
Add milk and drained gelatine to the cream. Pour the mix into a wet mould or into some little moulds.
Keep refrigerated for at least 12 hours.
Serve with fruit, chocolate, caramel sauce.


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