February The challenge was designed by Mallory, of A Sofa in the Kitchen . Since Panna Cotta is quite easy to do, and the idea was to pose a challenge ;-), was added Florentine cookies, and you have to admit that these were not so easy to make :-)
Blog-checking lines: The February 2011 Daring Bakers' challenge hosted by WAS Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.
Here I leave with a prescription under the Panna Cotta with two different jams that I liked, but the pain is that I could not find the fruit (or frozen) I needed, so I just did them with raspberry jam. The next time I do it properly!
The cookie recipe I will not put ;-) I do not convinced, though I may simply not saliesen well. Spread too despite following all instructions carefully. Anyway ...
Panna Cotta
240 ml of milk (whole)
15 ml of gelatin (7 grams or 1 packet)
powder 720 ml cream 80 ml
honey 15 g sugar
a pinch of salt
Pour the milk into a bowl and sprinkle the gelatin well spread ( make sure the bowl is cool by putting it in the fridge a few minutes before). Let stand 5 minutes to soften gelatin.
Pour the milk into a saucepan and heat it over medium heat, without allowing it to boil, and let the fire and 5 minutes (if not boiled) At this point it should remove it.
then add the cream, honey, sugar and salt. Always fire but not boiling, stir occasionally until dissolved the sugar and honey (5-7 minutes).
Remove from heat and let cool slightly for a few minutes. Then pour into glasses, cups or ramequines .
Put it in the refrigerator for at least 6 hours or overnight.
Add decoration and serve.
To
jellies jelly coffee:
coffee 480 ml 60 ml
hot water 115 g sugar
1 ½ teaspoon gelatin powder
2 teaspoons vanilla extract
Pour hot sugar and water in small saucepan. Bring to the boil, until sugar is dissolved.
Sprinkle gelatin over two tablespoons of cold water and let soften for about two minutes.
Mix coffee, sugar, hot water and vanilla in a small metal bowl, add gelatin mixture and stir well until gelatin is dissolved.
If you go to pour it over the panna cotta, make sure it has cooled before, because if it is not going to dissolve partially.
Fruit Jelly
240 ml of fruit (strawberries, raspberries, etc. Matagelatinas Avoid fruits: kiwi, pineapple)
45 ml water 60 g
sugar 1 teaspoon and a half
gelatin
Sprinkle gelatin over water.
Pour the fruit and sugar in a small saucepan and heat until sugar is dissolved.
Mix gelatin with fruit mixture and stir until gelatin is dissolved.
Remove from heat and cool (almost to room temperature if you're going to pour jelly on the panna cotta).
Mallory, thanks for this dessert so delicious, we thoroughly enjoyed!
I put a picture of the cookies, to show that I did ;-)
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