One for the memory...
And because I'm trying to do a little blog "cleaning" these days, which include going over a lot of old, up-loaded photos - so I found this one.
Panna cotta with mandarin jelly on top, made for New Years Eve 2005/2006. Eh, so I'm late. But it was good. The panna cotta itself not so very different from this one, but I need to put down in print how to make the jelly on top ('cause I remember having to do it with an apple jelly just a couple months after I did this one, and my memory was BLANK!)
So, for the panna cotta
0,75 L whipping cream
3 gelatin sheets (soaked)
150 ml sugar (1,5 dl)
Seeds of 3 vanilla beans
Whisk together the cream, sugar and vanilla bean seeds in a pan. Bring to the boil and let simmer for 10 minutes. Leave to cool for a bit. Gently wring the water from the gelatin leaves, then dissolve them in the hot cream. Strain the cream through a sieve into the tumblers. Put in the fridge for a couple of hours, to set.
For the jelly
-should make enough for covering the amount of panna cottas made in the recipe above, maybe with a bit to spare. I usually make ½ cm. layers, but if you want them thicker, make more jelly - easy, isn't it?;-)
200 ml. of your chosen juice, mixed with a simple sugar syrup if you want it to be sweet
- I don't usually do this, but get the sweet element from the panna cotta itself, or from a cookie served on the side. Besides, I like something a little acidic, to cut the fattiness of the panna cotta. Oh yes, do think about the color contrast as well. And, um - pineapple juice, don't go there. There's something about an enzyme in pineapple that will ruin the setting capabilities of the gelatine...
For each 100 ml. of juice, one sheet of gelatin, soaked (so that would make two sheets in this case)
Gently dissolve the gelatine in a bowl set over a pot of simmering water (a waterbath) with the water clinging to it from the soaking. If you feel more comfortable dissolving it in more liquid, add a bit of the juice. You could also choose to heat the juice, and then dissolve the gelatine sheet directly in the warm juice, but I like the freshness from freshly squezed juice, and don't want to risk loosing that by heating it.
Anywho, leave the dissolved gelatine to cool for a couple of minutes, then stir into your chosen juice. Gently pour mixture on top of the set panna cotta, and put back in the fridge to set.
That's it. Now I know where to look for it the next time...
Panna cotta with mandarin jelly on top, made for New Years Eve 2005/2006. Eh, so I'm late. But it was good. The panna cotta itself not so very different from this one, but I need to put down in print how to make the jelly on top ('cause I remember having to do it with an apple jelly just a couple months after I did this one, and my memory was BLANK!)
So, for the panna cotta
0,75 L whipping cream
3 gelatin sheets (soaked)
150 ml sugar (1,5 dl)
Seeds of 3 vanilla beans
Whisk together the cream, sugar and vanilla bean seeds in a pan. Bring to the boil and let simmer for 10 minutes. Leave to cool for a bit. Gently wring the water from the gelatin leaves, then dissolve them in the hot cream. Strain the cream through a sieve into the tumblers. Put in the fridge for a couple of hours, to set.
For the jelly
-should make enough for covering the amount of panna cottas made in the recipe above, maybe with a bit to spare. I usually make ½ cm. layers, but if you want them thicker, make more jelly - easy, isn't it?;-)
200 ml. of your chosen juice, mixed with a simple sugar syrup if you want it to be sweet
- I don't usually do this, but get the sweet element from the panna cotta itself, or from a cookie served on the side. Besides, I like something a little acidic, to cut the fattiness of the panna cotta. Oh yes, do think about the color contrast as well. And, um - pineapple juice, don't go there. There's something about an enzyme in pineapple that will ruin the setting capabilities of the gelatine...
For each 100 ml. of juice, one sheet of gelatin, soaked (so that would make two sheets in this case)
Gently dissolve the gelatine in a bowl set over a pot of simmering water (a waterbath) with the water clinging to it from the soaking. If you feel more comfortable dissolving it in more liquid, add a bit of the juice. You could also choose to heat the juice, and then dissolve the gelatine sheet directly in the warm juice, but I like the freshness from freshly squezed juice, and don't want to risk loosing that by heating it.
Anywho, leave the dissolved gelatine to cool for a couple of minutes, then stir into your chosen juice. Gently pour mixture on top of the set panna cotta, and put back in the fridge to set.
That's it. Now I know where to look for it the next time...
Comments
Lisa - thank you!:-)
Oh Cathy, I totally forgot we made those! I liked the two together, but yes, they were a bit too firm... So instead, I'm thinking plain panna cotta with a blueberry jelly on top - maybe dotting the jelly with fresh blueberries, or putting fresh blueberries in the bottom of the cups... Oooooh!