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Mini delights

Panna cotta with fresh strawberries

The secret of the panna cotta is in  the right consistency. I once made a panna cotta that was hard as a rock and I apologize again to Yoni and his family, who were witnesses to this big mistake. On the other hand,  if it is too liquid it is also awful. But now I am satisfied because I have found the perfect balance with gelatin. The rest is easy, the ingredients are few and inexpensive. I think even the top of the panna cotta is important, I would never use all those preparations full of sugar, already made, that you can buy in the store. For example, flavours of,berries, vanilla, chocolate, hazelnut. … No, in my opinion, even though the panna cotta can be prepared in 4 minutes, I make an extra effort and spend a little more time in preparing a fresh topping.  I chose strawberries because they are currently in season. One last thing, what do you think of the mini sweet finger food portion size?

Ingredients for 8  finger food glasses.
500 ml fresh cream
2 sheets gelatin
75 grams of sugar
Last lemon (or vanilla bean)
300 grams of strawberries
2 tablespoons sugar
4 tablespoons water
½ teaspoon rum
Juice of ½ lemon
How it works:
Soak two sheets of gelatin in cold water for 10 minutes. Heat the fresh cream with 75 grams of sugar and lemon (or vanilla). When sugar has melted and the cream starts to lightly boil, turn off from heat. Add gelatin ,draining off any excess water. Mix thoroughly and pour the Panna cotta into individual servings. Leave in refrigerator for at least 3 hours. For the strawberries: Cut the strawberries, drizzle with lemon juice and 1 tablespoon of sugar. In a pan cook for 3 / 4 minutes: 4 tablespoons of water , 2 tablespoons of sugar and rum. Cook until the liquid (syrup) has a thick consistency. Combine strawberries and syrup and mix with a blender. Let the strawberries cream rest in refrigerator for at least 10 minutes. Serve with panna cotta.

1 comment to Mini delights

  • cna training

    found your site on today and really liked it.. i bookmarked it and will be back to check it out some more later

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