PANNA COTTA WITH ACETO BALSAMICO JELLY
- 9 egg whites
- 1 litre of fresh cream
- 200g sugar
- 1 jar of Aceto Balsamico “Balsameda” Jelly
Heat the cream with the sugar, when it starts to boil remove from the heat, leave to cool, then add the mounted egg whites. Fill the single moulds and steam in a bain-marie for 1 hour in an oven at 180°. Serve and cover with the Aceto Balsamico jelly.