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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.
Milk and Caramel Pudding
Panna Cotta
for the caramel
1/2 cup (100 g) sugar
1/2 teaspoon lemon juice
2 tablespoons water, hot
preparing the caramel
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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.
Swirl the mold in all directions so that the caramel covers bottom and sides. Set aside.
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Pour the caramel into a round mould approximately 7 inches in diameter (18 cm) and 2 inches deep (5 cm).
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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 pudding
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Pour the milk into a small bowl and add the gelatin powder. Set aside to soak for about 5 minutes.
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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 . . . .
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. . . and add the milk-gelatin mix, return it to the stove. Stirring, bring to a boil.
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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.
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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.
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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.

Desserts >> Panna Cotta (Pannacotta)