Mi querida Eli yo tomé el paso para hablar con el me responde con arreglo de la situación pero no lo realice por arreglarlo es para sanar y dar continuidad ami vida con tranquilidad espero que todo siga su curso normal después de la conversación aclaratoria 😊
You never let the cream come to a boil. Not even a low boil. You turn the heat down and once small, or tiny bubbles begin to form at the sides of the pot you turn the heat down very low and stir a little while longer and then pour into the ramekins, or molds, seal/cover, and refrigerate. While you aren't technically burning the cream you've overdone it and some call it burning.
Personally I would add less sugar.....also a very important point... if using gelatine you need to cool the mixture first to at least 30 degrees celsius before putting into the mould otherwise the pannacotta will seperate !
