The panna cotta (Italian literally "cooked cream") is a traditional dessert from the Italian region of Piedmont, is an easy dessert to prepare and quick. Basically it is a cooked with sugar cream can be flavored to taste and that is curdled with gelatin (isinglass) Ingredients: 1 liter of nata5 gelatina120 g leaves and lemon azúcarcáscara naranjaazúcar for candy in a nonstick skillet put a little water and a few spoonfuls of sugar to make candy.
Simply put to fire, and when it begins to brown, put in the bottom of a pan to caramelize large or several individual molds Heat the cream over low heat with the orange and lemon peel, just the color that is which adds flavor to citrus. While heating the cream, put to soak the gelatin in a bowl of cold water to hydrate.
When cream is hot, pass through a strainer to remove the orange and lemon peel and add the gelatin, stirring to mix well with a whisk so that it is well dissolved Pour the caramel cream into the molds and stored cold a few hours, for it sets well. This dessert is to prepare it overnight, because it must be cold at least 12 hours This dessert is very versatile, can be flavored to taste and can be served with various jams and marmalades ...
or as I've prepared by adding when serving a sweet crunchy contrast to the softness of the panna cotta 
Simply put to fire, and when it begins to brown, put in the bottom of a pan to caramelize large or several individual molds Heat the cream over low heat with the orange and lemon peel, just the color that is which adds flavor to citrus. While heating the cream, put to soak the gelatin in a bowl of cold water to hydrate.
When cream is hot, pass through a strainer to remove the orange and lemon peel and add the gelatin, stirring to mix well with a whisk so that it is well dissolved Pour the caramel cream into the molds and stored cold a few hours, for it sets well. This dessert is to prepare it overnight, because it must be cold at least 12 hours This dessert is very versatile, can be flavored to taste and can be served with various jams and marmalades ...
or as I've prepared by adding when serving a sweet crunchy contrast to the softness of the panna cotta
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