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.