 
                                У нас вы можете посмотреть бесплатно Panna Cotta with Poached Apricots или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
                        Если кнопки скачивания не
                            загрузились
                            НАЖМИТЕ ЗДЕСЬ или обновите страницу
                        
                        Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
                        страницы. 
                        Спасибо за использование сервиса ClipSaver.ru
                    
Beauty in simplicity - with a few tricks in here, the most important being suspending that vanilla throughout the whole mix. Poaching Liquor/Apricots 12 ripe apricots 300g water 300g mead 300g white wine 150g sugar 1 lemon, peeled 1 vanilla pod 1 star anise 1 bay leaf 30g elderflower Bring liquor to a boil, remove from heat, add apricots and cover with a cartouche. When the apricots are soft enough to cut with a spoon, gently remove from poaching liquor. Remove stone from each apricot and peel. Fig Leaf Pannacotta 4 fig leaves 500g double cream 80g sugar 1 vanilla pod 5g gelatin Bring double cream/sugar/vanilla to a boil with fig leaves. Remove from heat and cling film pan for 10 minutes. Pass through a chinois, soak gelatin and squeeze well. Add gelatin to warmed cream. Pour into desired dish, allow to set for 6/8 hours, ideally overnight. Tempura Batter Dry Mix 2g xanthan gum 10g salt 95g rice flour 160g corn flour - Weigh out dry mix. Tempura 1 batch dry mix 500g sparkling water - Thermo, pass. Charge in Isi gun, charge the tempura into a bowl. Dredge the elderflower through the tempura and fry at 180c until crisp. Drain well on paper towel and allow to cool. Dust with icing sugar.