For the crunchy
100g Gentilini Osvego malt and honey
For panna cotta
250ml fresh cream
40ml Vin Santo
70g granulated sugar
4 isinglass sheets
1 vanilla bean
Strawberries to decorate
Processing for panna cotta:
Begin by putting the isinglass sheets in cold water and let it soften.
In a saucepan pour the cream, milk, vanilla, sugar and heat everything without ever boiling.
Squeeze the fish glue and pour into the milk and cream. Stir until it is dissolved.
Just let cool and add the Vin Santo.
Pour into high silicone cups (preferably) and store in the freezer until it is solidified.
For the crunchy with biscuits:
In a pestle, crush the cardamom beans.
Pour them into the bowl of a mixer together with the biscuits and blend coarsely.
Melt the butter in a saucepan and add it to the biscuit mixture.
Flatten the crispy in a pan and refrigerate for an hour.
When the panna cotta is thickened, take out the crunchy and, with the help of a pastry ring (possibly the same size as the mold) create a circle.
Place it on top of the panna cotta and let it cool 30 minutes in the freezer.
Unmold your cake and serve. Decorate with strawberries or as you like.