en de it
panna-cotta-kraeuter-plazores

Panna cotta with lemon thyme and lemon balm

A panna cotta recipe with fresh herbs

Preparation

Soak the gelatin in plenty of cold water. Chop the herbs with a knife or crush with a pestle and mortar. Put the milk, sugar and cream into a saucepan and bring to the boil. Add half of the herbs along with salt, lemon zest or vanilla. Squeeze the gelatin out thoroughly and dissolve in the hot milk and cream mixture. Allow to cool slightly and pour into small jars with lids; there should be a gap of at least 2 cm between the mixture and the top of the jar. Put the jars in the fridge until the mixture sets (at least 3 hours). Marinate the forest fruits in the lemon juice and sugar. Arrange on the panna cotta and garnish with lemon balm or lemon thyme.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

2 people
4 people
8 people
½ handful of lemon thyme and lemon balm
50 ml South Tyrolean milk
125 ml cream
25 g sugar
¾ sheets of gelatin
1 pinch salt
A little lemon zest or vanilla

Other
Forest fruits (blackberries, blueberries, raspberries)
Lemon juice
Sugar
1 handful of lemon thyme and lemon balm
100 ml South Tyrolean milk
250 ml cream
50 g sugar
1½ sheets of gelatin
1 pinch salt
A little lemon zest or vanilla

Other
Forest fruits (blackberries, blueberries, raspberries)
Lemon juice
Sugar
2 handful of lemon thyme and lemon balm
200 ml South Tyrolean milk
500 ml cream
100 g sugar
3 sheets of gelatin
1 pinch salt
A little lemon zest or vanilla

Other
Forest fruits (blackberries, blueberries, raspberries)
Lemon juice
Sugar
plazores
This recipe comes from
Ties family
Plazores 14, 39030 San Viglio di Marebbe