Vanilla Panna Cotta скачать в хорошем качестве

Vanilla Panna Cotta

Serves 8 1 qt. (95 dl) Heavy Cream 1 tsp. (1 tk) Vanilla Bean Paste ¾ cup (15 dkg) Sugar, granulated 1 Tbsp. (1 ek) Gelatin, powdered 3 Tbsp. (3 ek) Water For the Gelatin: In a small bowl place 3 tablespoons of water and slowly sprinkle the gelatin on top of the water. Do not stir. Allow to sit for 10 minutes to fully bloom. All water will be absorbed. For the Panna Cotta: In a sauce pan pour heavy cream, sugar, cinnamon sticks and vanilla. Bring to a boil. When mixture comes to a boil, remove from heat and add the bloomed gelatin. Stir until gelatin is completely dissolved. Pour into ramekins and chill in refrigerator for 6 hours. Variations: Cinnamon Panna Cotta with Apple Relish & Candied Sage Follow basic recipe and add: 2 tsp. (10 ml) Cinnamon, ground 2 cups (25 dkg) Granny Smith Apple, small diced ¼ cup (5 dkg) Sugar, granulated 1 tsp. (1 tk) Rice Wine Vinegar 4 tsp. (4 tk) Sage, chiffonade 1 cup (25 dl) Water 1 cup (20 dkg) Sugar For the Apple Compote: Combine apples, vinegar, water in a medium sauce pot. Stir over medium heat until sugar dissolves and apples are slightly tender. Transfer to a bowl and chill for 2 hours or so. For the Candied Sage: Remove sage leaves from the stem and stack on top of each other about 5 high and roll tight. Cut in very thin strips (chiffonade). Drop sage into a pot of simmering simple syrup (equal parts water & sugar). Blanch for a minute then remove and drain excess liquid off of sage and toss sage into granulated sugar. Mix around gently until leaves are covered with sugar. Let cool to room temperature. Store in an airtight container for 1 week. Orange Panna Cotta with Grapefruit Soup Follow basic recipe and add: 1 Orange, zested ¾ cup (15 dkg) Sugar, granulated 2 Grapefruits, juiced (pink preferred) For the Grapefruit Soup: In a sauce pot bring sugar and grapefruit juice to a simmer. Strain through chinois (fine mesh strainer. Chill for at least 2 hours before service. Strawberry Panna Cotta with Rhubarb Compote Follow basic recipe and add: 8 oz. (12 dl) Strawberry Puree 4 cup (25 dkg) Rhubarb, cut into 1/2" dice 1 ½ cups (30 dkg) Sugar 2 tsp. (2 tk) Lemon Juice 1 piece Basil or Mint for garnish For the Rhubarb Compote: In a medium sauce pot put the rhubarb, sugar and lemon juice. Bring to a simmer, cover and cook until tender. Approximately 7 minutes. Chill for at least 2 hours before serving.