Acetaia del Parco

Panna cotta with balsamic vinegar of modena
A classic spoon dessert that finds its modern note with the addition of Balsamic Vinegar of Modena. Let’s start by putting 10 grams of isinglass in cold water, so as to soften it. Pour a liter of milk into a saucepan, over low heat, so as to heat up but not boil.
As soon as the milk is hot, dip the isinglass that we are going to drain. Take a saucepan and pour half a liter of fresh cream, add 100 grams of sugar and a vanilla pod, then put everything on the heat over low heat, bringing the cream to a boil and at this point turn off the heat, remembering to always keep it mixed. Pour the milk now blended with the isinglass into the cream and mix everything. Finally we pour the panna cotta where we like best and wait for it to firm up.
After about 5 hours of rest in the refrigerator, our panna cotta is ready to be served, at this point we add the favorite “Acetaia del Parco” dressing. Here is a dessert that will amaze you and your guests.