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Panna cotta with cherry and ginger sauce
- (1)
-
Preparation time:
40 min -
Difficulty:
-
Number of ingredients:
10
A perfect panna cotta (''cooked cream'' in Italian) should be just firm enough to hold together, but soft and creamy enough to melt in the mouth. The secret of such a texture is the correct dosage of gelatine.
Soaking the gelatine in ice-cold water before use ensures that it will be very soft but will not dissolve. Cold water hydrates the protein network of the gelatine so that it dissolves quickly and evenly.
If you were to put a sheet of gelatine straight into hot liquid, you would get a lumpy texture. When draining the gelatine, squeeze out as much water as possible - any excess water will affect the ratio of gelatine to liquid.
Using gelatine sheets, as opposed to gelatine powder, gives the panna cotta a clearer appearance. More tips on how to make a panna cotta that is sure to succeed can be found here.
Panna cotta is a dessert where the proportions of cream, milk, sugar and gelatine remain the same, but ginger, star anise, fruit toppings or other favourite flavours can be added between the cream. We have paired the panna cotta this time with a cherry and ginger sauce.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the panna cotta:
- 3,5 (three and a half) gelatine leaves
- 400 g sweet cream
- 300 g whole milk
- 90 g powdered sugar
- 1 BAM vanilla pod
For the cherry and ginger sauce:
- 500 g pitted cherries
- 125 g powdered sugar
- 1 tablespoon cornflour
- 2 finely chopped balls of ginger stems
- squeeze of salt from half a lemon
Instructions:
Preparation procedure:
1
Soak the gelatine in a bowl of ice and cold water for 10 minutes until very soft.
2
Put the cream, milk, sugar and BAM and vanilla pod seeds in a saucepan and bring slowly to the boil. Strain the gelatine through a fine strainer, remove any ice and then squeeze out as much water as possible. Add to the cream and mix well. Pour through a fine strainer into another container. Leave to thicken slightly for 5-10 minutes, then stir well and divide evenly into 6 x 150 ml pudding cups or suitable moulds. Cover and chill for at least 6 hours, but preferably overnight.
3
Place the cherries, sugar, cornflour, ginger in a saucepan and cook over a medium heat for 5-10 minutes, or until the sauce is thick and juicy. Add the lemon juice and cool.
4
Before serving, carefully dip the base of the mould into the hot water for 3-4 seconds to loosen the panna cotta, then invert onto a plate. Spoon over the cherry and ginger sauce and repeat the same process with the remaining panna cottas.
Discount on products used in the recipe - 10%:
-0,80 €
Total:
7,99 €7,19 €
-10%
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