Soak the isinglass in cold water and leave for about ten minutes. In the meantime heat the fresh cream with the sugar and vanilla pod (sliced lengthwise). Stir until the sugar has completely dissolved. Remove from the heat before the mixture comes to the boil, remove the vanilla pod and add the isinglass sheets (having squeezed out the excess liquid). Stir, stir and stir again (without heat). Pour the mixture into little glasses, if you want individual servings. Put a teaspoon of Fabbri amarena juice on the bottom of the glass and then fill it with the mixture. Leave to set in the refrigerator for about 5 hours. When it’s time to serve the desserts, don’t bother turning out the little glasses if you’re having a party, but just decorate each panna cotta with another teaspoon of amarena juice and a gorgeous, mouth-watering Fabbri amarena! ENJOY!
Recipe by verdepomodoro