Panna Cotta with ‘Nduja


Ingredients for 6 persons

  • 500 ml of fresh cream
  • 80 g of sugar
  • 30 g of honey
  • 4 egg whites
  • 1 vanilla podsome ‘nduja.. couple of chops, you decide

The recipe that I propose is not only more healthy than another because my panna cotta has no ingredients ‘foreign’ and artificial, but it is also very simple: try it for yourself!

In a saucepan, bring to a boil the cream with the sugar, honey and vanilla bean engraved horizontally, and cook until the sugar is completely dissolved.
In a large bowl, lightly beat the egg whites with a fork until you get a few bubbles on the surface.
Add the cream to the warm egg whites, taking care to remove the vanilla pod, then pour the mixture into the appropriate dose casserole dish. Add ‘nduja..a lot.
Fill with water a baking sheet and place in the pan the bowls: the water must be at the level of the cream but not up to the edge of the bowls, please.
Bake the pan in the bottom of the oven preheated to 120 degrees and cook for about an hour cooking times depend a bit ‘out of the oven and the amount of panna cotta, however you can check if the cream is ready just skimming the surface, which must be flexible but firm. Add again ‘nduja..a lot.
Let cool the panna cotta and transfer it in the fridge, where you will keep until ready to serve.

I think the panna cotta is delicious on its own, naturally, but you can give free rein to creativity accompanying it with fruit sauces, creams with chocolate, caramel, etc..

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