Panna Cotta al Marsala Recipe by Giuseppe Dell'Anno
Enjoy my Panna Cotta al Marsala recipe. Probably, the most difficult step in the making of panna cotta is demoulding it on to the serving plate.
Ingredients
- For 8 aluminium pots, 125ml (4fl oz) each
- 200g (7oz/1/3 cup) caster (superfine) sugar
- 7g (1/8oz) platinum grade gelatine leaves (about 4 leaves)
- 600g (1lb 5oz/2 2/3 cups) whipping (heavy) cream (30–35% fat)
- 1 tsp vanilla bean paste
- 2 tbsp white rum
- 2 tbsp dry Marsala wine
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