Aveti multe variante, cu ciocolata, cu piersici, cu caise, cu capsuni , cu coacaze- toate retele sunt aici.
100 ml de smantana lichida
Originea acestui desert este misterioasa.
Se spune c-a fost inventat de o bucatareasa de origine ungara in regiunea Turin.
Ea ar fi avut aceasta idee pentru a termina laptele care-i ramanea.
In loc de gelatina din comert la aceasta epoca se folosea o gelatina naturala , supa de oase de peste fierte mult timp.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cX-HGHtIxHaM11PsiPhIGp53hZfnLDvDdJ2x4LNWEiqnHWEIbHmqele5cpOkEVnJLF82zLYJmmnAac9qWjPUMfsANsf-8qOI6glzlRWYWxD94eDJd1yr_BEE9dAmIARC6UfV-vwahPY/w640-h416/20210331_172755+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cX-HGHtIxHaM11PsiPhIGp53hZfnLDvDdJ2x4LNWEiqnHWEIbHmqele5cpOkEVnJLF82zLYJmmnAac9qWjPUMfsANsf-8qOI6glzlRWYWxD94eDJd1yr_BEE9dAmIARC6UfV-vwahPY/w640-h416/20210331_172755+%25282%2529.jpg)
Ingrediente: 3 portii
400 ml de lapte de cocos bio100 ml de smantana lichida
4 linguri inducitor erithritol
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnQTvta6KG8h1uKagS2Y8zPLchaWZ510bc-P-cvIzDFw2PQVKZEoDt7Nn76d3UfFT75L16LfQBO2x3BxvgxleR8YmnXl729st7dKLdAoKPJ41VD6CDzk4YWcPWv6kKdxNaEvTukAfo6Y/w200-h98/20210331_092240.jpg)
Varsati in ramechinuri sau verine, lasati sa se raceasca la temperatura ambianta . Dati apoi la rece minimum 3 ore.Cand panna cotta este prinsa, puneti deasupra restul de fructe si zeama lor.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRlQjT-cpUxEn-62qFcB_I_slEF6Clm1Gxokje5YLFxK1z62Z65hSnDfpPnAgh2VAekfXduFICyoeDt7RkzrbEnjw_hEgB8pkQHunWs0hZKjp4ygyWUVcZwtQMSNeNPVq62rSm66Pwxw/w640-h312/20210331_172812.jpg)
4 foi de gelatina
150 gr fruicte de padure congelate
150 gr fruicte de padure congelate
Puneti foile de gelatina la-nmuiat in apa rece.
Intr-o cratita puneti la-ncalzit smantana cu laptele de cocos, indulcitorul si 75 gr de fructe de padure sfaramitate.
Cand ajunge la fierbere, luati de pe foc si adaugati gelatina bine scursa. Amestecati.
Intr-o cratita puneti la-ncalzit smantana cu laptele de cocos, indulcitorul si 75 gr de fructe de padure sfaramitate.
Cand ajunge la fierbere, luati de pe foc si adaugati gelatina bine scursa. Amestecati.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnQTvta6KG8h1uKagS2Y8zPLchaWZ510bc-P-cvIzDFw2PQVKZEoDt7Nn76d3UfFT75L16LfQBO2x3BxvgxleR8YmnXl729st7dKLdAoKPJ41VD6CDzk4YWcPWv6kKdxNaEvTukAfo6Y/w200-h98/20210331_092240.jpg)
Varsati in ramechinuri sau verine, lasati sa se raceasca la temperatura ambianta . Dati apoi la rece minimum 3 ore.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRlQjT-cpUxEn-62qFcB_I_slEF6Clm1Gxokje5YLFxK1z62Z65hSnDfpPnAgh2VAekfXduFICyoeDt7RkzrbEnjw_hEgB8pkQHunWs0hZKjp4ygyWUVcZwtQMSNeNPVq62rSm66Pwxw/w640-h312/20210331_172812.jpg)
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