Panna Cotta is an Italian dessert that is creamy and sweet. It is simple to make at home with this easy recipe. Added a layer of Ribena jelly gives this recipe an extra hit of fruity taste and the gorgeous colour that we like....and that balanced out the sweetness of the creamy panna cotta.
意式奶冻是意大利北部的一款传统甜品。这款奶冻的口感顺滑，口感介于慕斯和果冻之间。流传至今，已经改良成一款变幻多端，可以随意配搭自己喜欢口味的甜品。这个食谱是配搭我喜欢的利宾纳果汁口味，加了水果的微酸味，即甜而不腻。非常赞！
材料：
(A)
30g Water 水 30克
2 tsp Gelatin Powder 吉利丁粉 2小匙
160g Whipping Cream 动物性鲜奶油 160克
240g Fresh Milk 鲜奶 240克
60g Sugar 细砂糖 60克
(B)
100g Water 水 100克
2 tsp Gelatin Powder 吉利丁粉 2小匙
80g Ribena Blackcurrant Cordial 利宾纳果汁 80克
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method: 步骤：
1. Measure 30g water in a bowl, sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes.
把30克水倒进碗里，撒上2小匙吉利丁粉，待10分钟。
2. Heat up the remaining (A) ingredients in a saucepan until sugar dissolved (do not boil).
把剩下的（A）材料倒进锅里，开小火煮至糖溶化。不要煮沸。
3. Turn off heat, stir in (1) until gelatin fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。
4. Pour through a sieve into pudding jars, cover and keep in the refrigerator once cooled. Let it chill until set, 4 hours or longer.
过筛倒入布丁杯里，盖好，待凉后放进冰箱至少4小时以上（或至凝固）。
5. Measure 100g water in a small bowl and sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes. Place the bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
把100克水倒入碗里，撒上2小匙吉利丁粉。静置10分钟后把碗放进热水加温至吉利丁溶化。
6. Stir in Ribena cordial and pour this over the creamy pudding. Chill until set.
待凉后加入利宾纳果汁，混合均匀。倒入已凝固的白色层，盖好放进冰箱。凝固后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
If you like my recipe, click here, LIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
Some feedback from those who have tried this recipe:
 |
| By Ruyeras Mel |
 |
| By Yen Ping |
 |
| By Yen Ping |