Panna cotta de Pablo

Crveno bela panakota sa ukusom lavande.


Panna cotta a l'orange sanguine.







Sastojci
  • 300ml mleka light
  • 3 listove želatina
  • 2 1/2 kašike šećera
  • 100ml sok crvenih pomorandža
  • kašičica šećera
  • 1 list želatina
  • kašičica suve organske lavande 

Panna cotta de Pablo... 

Ingredients for 3 portions
  • 100ml blood orange natural juice
  • 1 teaspoon of sugar
  • 1 gelatine leaves
and also
  • 300ml low fat milk 1,5%
  • 3 gelatine leaves
  • 2 1/2 tablespoons of sugar
  • a teaspoon of dried organic lavender flowers
 
First of all you have to make the base, the one that is made of milk. It is a light panna cotta base. Soak the gelatine leaves in cold water until soft. Remember to put them in the cold water one by one and not all together at the same time. Place the milk, sugar and lavender flowers into a small pan and bring to a simmer. Squeeze the water out of the gelatine leaf, then add the gelatine leaves into the mix and stir well with a spoon until the gelatine has dissolved. Divide the mixture among two small bowls using a sieve because we do not need the lavender pieces... and leave to cool in the fridge for at least an hour, until set. 
When the panna cotta is ready and that time has passed it is tiem to make the red topping to serve it.
Firstly you have to prepare the gelatine leaf again. So, once again soak the gelatine leaf in a little cold water until soft. Squeeze the blood oranges until you get 100ml of natural juice. Then use a sieve because we do not need all this fibre in our topping. Add sugar and bring the juice to a simmer, then add the gelatine leaf just like you did before... stir well until dissolved. LEt it cool, you'd better leave it in the fridge fot ten minutes but be careful not to forget it there any longer... Then serve it on the top of the panna cottas using a tablespoon. Let is cool in the fridge until set. This is just a thin layer so you'll propably need half an hoour and it will be ready, so leave it in the fridge for at least 40minutes.... Serve cool and enjoy!

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