Panna Cotta is a delicious, easy to make, pudding of cream and gelatin. Dress it up with berries or fresh fruit for additional color and flavor.
for the caramel
1/2 cup (100 g) sugar
1/2 teaspoon lemon juice
2 tablespoons water, hot
for the pudding
1 cup ( 230 g) milk
1 envelope unflavored gelatin powder
2 cups (460 cc) heavy cream
1 slice of lemon peel
1 piece of cinnamon stick
1/4 cup (50 g) sugar
preparing the caramel
Put the sugar and lemon juice in a small saucepan. Mix together very well with a metal spoon and place over low heat.
Stir the sugar-juice once in a while until it becomes dark gold and begins smoking.
Add hot water, bring it to a boil, and remove the pan from the heat.
Pour the caramel into a round mould approximately 7 inches in diameter (18 cm) and 2 inches deep (5 cm).
Swirl the mold in all directions so that the caramel covers bottom and sides. Set aside.
preparing the pudding
Pour the milk into a small bowl and add the gelatin powder. Set aside to soak for about 5 minutes.
Put the cream, lemon rind, cinnamon, and sugar in a saucepan. Turn the heat to medium and bring to a simmer. Remove it from heat and set it aside to cool for about 10 minutes.
Remove the lemon peel and the cinnamon stick . . . .
. . . and add the milk-gelatin mix, return it to the stove. Stirring, bring to a boil.
As soon as the cream starts boiling, remove the pan from heat, pour the mixture into the mould, and let it cool at room temperature.
Keep it in the refrigerator for at least 6 hours (better if overnight) before serving. To un-mold it, place the mould for few seconds in very hot water.
If necessary, insert a knife all around between the mold and the cream to detach it from the walls. Invert onto a serving plate. Dress Pannacotta with berries or fresh fruit for additional color and flavor.