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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.

PANNA COTTA
_____________

Milk and Caramel Pudding

for the caramel
1/2 cup (100 gr ) sugar
1/2 teaspoon lemon juice
2 tablespoons. water, hot

preparing the caramel

In a small saucepan, put the sugar and lemon juice. Mix very well together 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.

Pour the caramel into a round mould approximately 7 inches in diameter (18 cm) and 2 inches deep (5 cm).

for the pudding
1 cup ( 230 gr) 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 gr) sugar

preparing the pudding

Pour the milk into a small bowl and add the gelatin powder. Set aside to soak for about 5 minutes.

In a saucepan, put the cream, lemon rind, cinnamon, and sugar.
Turn the heat to medium and bring to a simmer. Remove it from the 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.

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.

Panna Cotta is a delicious pudding of cream and gelatin. Dress it with berries or fresh fruit for additional color and flavor.

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