Place the cut Parmacotto with the pastry cutter in round molds in a baking pan, sprinkling it with the Madiera wine and cooking it until the wine reduces by half.
Lift the Parmacotto from the pan, placing it in hot water and replacing the ban in the oven with the bottom baking to which you add the cream and paprika.
Place the Parmacotto on a serving place, cover with sauce and serve.