in my family at Christmas time I am for the Desserts responsible. While my mother takes care of venison and roast goose, I am going to look for an appropriate highlight for our sweet Weihnachsdinner. On Boxing Day after a fantastic crispy roast goose, traditionally served with red cabbage and dumplings, we've had this two-layered panna cotta. On top of the cream of this thin layer of jelly, consisting of coffee liqueur. The recipe that I have in delicious days Cookbook of Nicole Stich is found, we arrived super: My father even said that before the roast goose was the best dish at Christmas ...! Such a comparison would fall to me difficult, but the compliment I was very happy:) heard
panna cotta, since I've eaten many years ago for the first time in Italy, anyway my favorite desserts. One reason (besides the incredible creamy taste, of course) the fact that a panna cotta and over again can vary so wonderful: Whether with a fruity sauce, with spices that are grown under the cream, or as here with several layers, with a good basic recipe one can easily always prepare individual desserts. And it's so simple - like the chocolate mousse is the panna cotta, a good proof, that wonderful desserts often get by with very few ingredients ...!
In this recipe, the panna cotta made with very little gelatin, which she has a wonderfully creamy consistency. In this way, it is perfect if you want to serve in pretty glasses. The Who would overthrow cream, however, should increase the amount of gelatin. Oh yes, also come in the original recipe still crushed coffee beans into the cream, which I have to get forgotten, however, and omitted - but get the dessert without coffee beans and only by the liquor-layer has a great taste!
recipe
for four of
500g cream
50g brown sugar
1 vanilla pod
3 tsp coffee beans (you can also omit)
2 1 / 2 sheet of white gelatine
100 ml coffee liqueur (eg Kahlua)
cream and sugar in a saucepan. Vanilla bean lengthwise slit, the Mark scrape out and add them with the scraped pods to the cream. (The coffee beans in the mortar in size and also to admit.) Heat the cream and let simmer about 10 minutes, stirring occasionally. In the meantime, two gelatin sheets in a bowl and soak in cold water.
Then take the pan off the heat, pour the cream through a fine sieve and catch. Softened gelatin sheets express and stir the hot cream until they have completely dissolved. Pour into small glasses and are covered in the refrigerator to set.
After a few hours (according to the recipe three, with me rather five) is the Panna cotta so tight that you can prepare the jelly mirror. For the gelatine in cold water soak, heat the liqueur is now in a small saucepan, but do not boil! Gelatine, dissolve in the liqueur with stirring. Transfer the liqueur for 10 minutes, then carefully with a spoon to distribute the panna cotta. Covered in the refrigerator for at least another two hours cold.
source
Nicole Stich: delicious days
0 comments:
Post a Comment