Recipe of the day: Panakota with nectarine sauce


Summer is coming to an end, use this famous Italian recipe to enjoy the taste of nectarines.


400 ml. cooking sour cream

200 ml. milk

75 gr. sugar

Vanilla extract

Three sheets of gelatin

Three teaspoons of sugar

Four mature nectarines

1 tbsp

Method of preparation:

Pour the gelatin with cold water and allow to stand for about 5 minutes. Preheat the milk, sour cream and sugar with three to four drops of vanilla extract in a pan. Mix them but do not let them boil.

Drain the gelatin leaves, then add them one by one to the cream, stirring constantly. When the gelatin dissolves, remove from the heat and pour into the serving cups.

Leave the pan in the refrigerator for at least 4 hours. Peel the nectarines, chop them, and butter them. If desired, add some sugar and cook until the mixture thickens.

Serve the panache with the chilled fruit sauce.


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