Description
Very tasty, despite the simplicity of cooking the dessert. In the Post there are festivals and birthdays. Or just a day off, want to pamper yourself... Not to mention the fact that children can prepare even every day. They will be satisfied.
Ingredients
-
Raspberry
150 g
-
Agar-agar
1 g
-
Sugar
50 g
-
Vanilla
1 pack
-
Cream
50 g
-
Figure
25 g
-
Mac
1 Tbsp
Cooking
Take the rice "Japonica" TM "Mistral", weighed, washed and immediately put to boil.
Weigh 50 g of dry vegetable cream.
In a Cup pour 100g of warm boiled water. Dissolve dry cream, 1.5 tbsp of sugar (sweet tooth can put less) and vanilla. Svalivshihsya add the rice and grind hand blender to puree.
We need 1 g of vegetable gelling means. I have here a agar-agar.
Inside were 4 tea bags in 4. Pour in a container of 100ml. cold water, poured 1/4 of a small bag and put on fire. Bring to the boil and boil for two minutes.
Then pour the solution of agar-agar in a rice puree. Stirred and poured into a form in which you pour 1 tbsp of poppy. Jelly solidifies at room temperature very quickly.
Defrost raspberries in the microwave and her hand was crushed with a blender to a puree. Put 1 tablespoon of sugar "Mistral", 2 tbsp cold boiled water and to wipe through a sieve, to free raspberry puree from the seeds.
The form with the Panna cotta set for a few seconds in hot water. Carefully discharge it from the walls and dump on the plate in which we serve. If not very gently work to separate, don't worry. Flooded with sauce will be unnoticed. And when a flower will decorate all only he will look.
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