Panna Cotta
Instructions
Soak the gelatine In a small bowl with cold water.
If using gelatin powder, sprinkle gelatin over 2 tbs
cold water and stir. Set aside until the gelatin is
softened.
Heat heavy cream together with vanilla extract or
vanilla bean in a saucepan. If using a vanilla
bean, slice the bean and scrape out seeds into
cream (add whole bean to cream for additional
flavor). Bring cream just to a simmer (do not let it
boil). Remove from heat and add the sugar.
Stir until the sugar dissolved.
Cover the saucepan with a small plate. Leave it
for 7 minutes to infuse the vanilla aroma. Then,
add the softened gelatin and stir to completely
dissolve the gelatin. Strain the mixture into
another bowl or large measuring cup.
Pour the mixture into the wine glasses or any
molds whatever you like.Refrigerate for at least
3 hours or overnight.
NOTE: Don't skip the straining step as it
removes any bits of undissolved gelatin and
insures a nice smooth dessert. Also, don't let the
cream mixture cool before straining.
Next, we make the caramel decoration. Spread the sliced almonds on the baking paper and
roast the almonds for 10 minutes in your pre-heated oven at 160C (320F) (or until they
turn slightly brown).
In a small saucepan heat the sugar carefully
until the sugar melts and turns brown.
Spread the caramel onto the non-sticky baking
sheet with a spoon and immediately sprinkle
with the roasted almond slices.
Let cool down.
Next, prepare the fruit salad.
Cut each fruit into 5 mm dices. If you want, you
can mix the fruits with 1 table spoon sugar and
1 table spoon Kirschwasser (cherry
schnapps).
The last part for our decoration: coconut tuiles.
Mix egg white, sugar and grated coconuts in a
bowl (in this order). Add melted butter and stir
until well mixed.
Drop the batter onto baking pan with baking
sheet. Flatten with a spoon, spreading out the
batter so that it is very thin and flat.
Bake in your pre-heated oven at 175C (347F)
until browned. It takes about 20 minutes.
Let cool down. Then, powder with icing sugar.
You can use stripes of baking paper to generate
a pattern.
Congratulations, we now have all parts for our panna cotta dessert in place.
By the way, you can prepare all these parts in advance and store them in the fridge.
Its the perfect dessert when you have guests and dont want to spend too much time in
the kitchen while your guests are waiting for the dessert.
Shortly before serving, add the fruit salad and put the coconut tuiles on top of the glass.
For the second dessert plate, briefly dip the
bottom of each mold in hot water. Run a thin
knife around the edge of each mould to loosen
it. Place in the center of a chilled serving plate
(topside down).
Garnish with fruit salad and caramel decoration.
Finally, powder the edges with icing sugar
