"I haven't made trifle for almost a year", I told him.
"No, you did make it four or five months back, and it was really good", he insisted.
"You don't mean the cheesecake I made last month for our Anniversary do you?", I queried.
He couldn't remember either way, but since he'd praised something I made, I had to make something similar for him again.
There was a packet of raw mango jello at home, so a vanilla pana cotta topped with green-mango jelly it was. Tasted delicious.
For the panna cotta
Ingredients:
- Whole milk, 1/2 cup
- Gelatin, unflavored powdered, 1 1/2 tsp
- Heavy cream, 1 1/2 cups
- Instant coffee powder, 3 heaping tsp
- Sugar, 1/4 cup
- Salt, a pinch
- Dark chocolate, for garnishing
1 1/2 tsp gelatin
1 1/2 cups cream
1/4 cups sugar
vanilla essence- couple of drops
Strawberries- a handful, chopped into eighths
1 packet jelly crystals (mine was raw mango)
Method
Place milk in a saucepan, sprinkle gelatin on it, and let it stand for 5 minutes till the gelatin softens
Heat the milk, stirring softly so the gelatin dissolves, but ensure the milk doesn't come to a boil (should take 2 mins or so
Add the cream, sugar and vanilla essence, and stir till the sugar dissolves. Should take 2-3 minutes
Remove from heat, let it cool a bit.
Drop a few strawberries in the serving classes (this quantity should make about 6), and pour the cream over them.
Cover and refrigerate for about 6 hours, stirring every 20 minutes or so for the first hour.
When the panna cotta is nearly set, make the jelly by following the instructions on the packet. Let it cool, and just when it starts setting, pour it over the panna cotta, and refrigerate till it sets.
Ingredients:
- Whole milk, 1/2 cup
- Gelatin, unflavored powdered, 1 1/2 tsp
- Heavy cream, 1 1/2 cups
- Instant coffee powder, 3 heaping tsp
- Sugar, 1/4 cup
- Salt, a pinch
- Dark chocolate, for garnishing
Ingredients:
- Whole milk, 1/2 cup
- Gelatin, unflavored powdered, 1 1/2 tsp
- Heavy cream, 1 1/2 cups
- Instant coffee powder, 3 heaping tsp
- Sugar, 1/4 cup
- Salt, a pinch
- Dark chocolate, for garnishing
Instructions:
Place the milk in a small heavy saucepan. Sprinkle the gelatin over the milk and let it stand for 5 minutes so that the gelatin softens.
Now, on medium heat, stir just until the gelatin dissolves for about two minutes, but ensure that the milk does not come to a boil.
Add the cream, espresso powder, sugar, and salt. Still on low heat, stir ,till the sugar dissolves, about three more minutes.
Remove from the heat and let cool slightly.
Pour the cream mixture into 2 Martini glasses, dividing equally.
Cover and refrigerate, stirring every 20 minutes during the first hour.
Chill until set, minimum 6 hours and up to 2 days.
When ready to serve, use a vegetable peeler or grater on the chocolate block some shavings. Sprinkle the shavings over each panna cotta and serve. - See more at: http://mmskitchenbites.blogspot.in/2013/02/espresso-panna-cottabring-on-love.html#sthash.QzzXlSLG.dpuf
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