17 grams of gelatin pour a small amount of milk from the total amount. So it is better then it diverges in the heated liquid and does not create lumps.Adjust the amount of gelatin depending on the instructions on the package.
Combine milk, 2-3 strips of lemon zest, sugar and sugar with natural vanilla in a saucepan and send it to the stove.Bring to a boil.
Pour in the cream and warm it up well. It is important not to let the mixture boil.
Remove the lemon zest.
Enter the gelatin.If you are afraid of overheating the gelatin, there is an easy way to determine the temperature without a cooking thermometer. Dip a clean finger into the liquid, if it is difficult to tolerate, then the temperature is about 60-65 degrees and gelatin can be injected.
Mix the whole mass well, without whisking.Allow the creamy mass to cool slightly and pour warm into the molds.
After half an hour or an hour, put it in the refrigerator.
Pour 5 grams of gelatin with juice or water.
I used peach syrup instead of juice.
Heat the syrup with gelatin on the stove, pour in the liquor and warm it up well. Do not bring to a boil.
Allow the lemon mixture to cool and pour the second layer over the panna cotta.Important: limoncello jelly is obtained with a bright taste, so it is better to make a thin layer of it, no more than 5-10 mm. So it will shade and complement the creamy vanilla layer.
If you are preparing a dessert for children, exclude the liquor layer or replace it with jelly from the juice.In order for the panna cotta to be really bombic , it must be cooled.
At least a couple of hours in the refrigerator.Before serving, garnish with peach slices and mint.
Why does panna cotta translate as "boiled cream"? After all, the cream is not cooked, but only heated so that the gelatin dissolves in them.The fact is that initially the cream for dessert was really cooked, or rather languished in the oven.
Fish bones were added to them. They did it without sugar, because it was expensive.Modern confectioners have improved the cooking of panna cotta and now add gelatin. And the dessert is served with different sauces and layers. Popular not only berry and chocolate, but also from alcohol. Try my recipe too. For him, I took limoncello-a fragrant liqueur, which was also invented in Italy.
Lemon layer with a slight bitterness, and under it the most delicate vanilla-creamy sweetness.