Description
Light, delicate, fragrant and very tasty dessert that I made for my girlfriend, or her kids - big fans of Panna cottas, strawberry and chocolate. I really wanted to surprise them, to be honest - I did it!
Ingredients
-
Strawberry
300 g
-
Sugar
5 Tbsp
-
Cream
220 ml
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Gelatin
7 g
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Strawberry syrup
50 ml
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Vegetable oil
250 ml
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Lemon juice
2 Tbsp
Cooking
The strawberry puree. Strawberry punch with 4 tbsp sugar in a blender, place in a saucepan, bring to a boil and cook for 2-3 minutes.
RUB through a sieve to remove seeds. I got 260 g of finished puree.
Panna cotta. Gelatin in plates (7 g) soak in cold water and allow to swell. Cream with 1 tablespoon sugar heated to 90" C, but do not boil. Squeeze the gelatine and dissolve it in cream.
Add in cream 180 g strawberry puree, lemon juice and stir well.
Cool the mixture, stirring constantly, on a cold water bath until creamy.
Pour into molds. And put a couple hours in the fridge.
"Caviar". Oil to put in 30 hours in the fridge and good cooling. Soak gelatin powder in 3 tbsp cold water. Heat the syrup, but do not let it boil and dissolve gelatin in it.
To make the drops, you can put the gelatin mixture in a pastry shop a bottle with an eyedropper, you can make them ordinary pipette, and using a medical syringe. The mixture should be slightly warmer than room temperature, otherwise the drops will be flattened. And yet - if the mixture thickens, it can be heated in a microwave or in hot water.
In a large bowl place the ice, pour into it 1/2 Cup of coarse salt, put on top a bowl with cold butter and pour into the ice a couple of glasses of water to the oil in the bowl has cooled completely.
Put the gelatin mixture in the cold butter in small drops and in small batches. Recline on a sieve, to drain the oil.
Finished" caviar". Store in the refrigerator in a resealable container.
Melt the chocolate and make the chocolate substrate with a diameter equal to the diameter of the Panna cottas or a little more.
To release the Panna cat shape, immersing the molds for a few seconds in hot water and place the chocolate substrate. Garnish with whipped cream,"caviar" and a sprig of mint.
Help yourself!
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