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Put the gelatin soaked in a little water according to the instructions on the package. After it has hydrated, put it on the small eye on the stove, always stirring until it is diluted.
For panna cotta: put the ingredients in a double-walled bowl, mix and leave the bowl on the fire until it boils. Set the pot aside and let it cool. When the composition is hot, add 3/4 of the gelatin, mix and set aside to cool.
For the jelly: cut the fruits in half and remove the seeds. Put the fruit in a saucepan, add the sugar and water and let it boil for 5 minutes. Let cool. We peel the fruit (it goes well with the peel, but then the jelly will not be as fine), we put the fruit with the juice left in the robot and we pass them well. Add the remaining gelatin and let it cool.
Assembly: on the bottom of some glasses or cups we put some crushed amaretti biscuits, we add to the middle of the cup apricot jelly, over the jelly some other biscuits, then panna cotta and on top some other amaretti biscuits. Refrigerate the cups / glasses for 1 hour, until the composition has set. You're welcome!!
Panna cotta with apricot jelly and Amaretti biscuits - Recipes
Because always when Martisor arrives, I like to welcome spring with something special, I chose to prepare panna cotta - delicious!
For those who haven't tried it so far, I have one piece of advice - don't wait, you'll be sorry :) I only ate it for the first time now and I think I would eat it daily, especially since it's fast!
The original panna cotta recipe is a little different, but I adapted it and it turned out very good and so on :)
- 300 ml sweet milk, 200 ml liquid cream (or sweet cream), 150 gr sugar, 2 sachets of gelatin (20 gr), 1 vanilla sugar, 1 banana, vanilla essence, strawberries.
I put the milk in a bowl and heated it (just hot not boiled). I added the sugar and stirred until it melted.
I also added the mashed banana in the blender.
I set the bowl aside and added the whipped cream, hydrated gelatin, essence and vanilla sugar.
I put it on the fire again, I homogenized it with a whisk and I left it until the composition was heated again (without boiling).
I moistened the silicone molds with cold water and put pudding in them.
I left it in the fridge for 3-4 hours before serving.
I served it with fruit and strawberry syrup.
With this recipe I participate in the Sweet Romania Challenge hosted this month by Cristina.
Cake with raspberry mousse and panna cotta
I know the last recipe the proposed one was a cake, but I couldn't help but tempt you with a cake recipe, a less common combination of delicate raspberry mousse and fragrant panna cotta. I prepared the cake for my little girl's name day, hence the decoration with fondant, edible paper and a car-shaped candle. So, a special cake for a special occasion, a cake that surprises with its mixture of tastes and textures.
The countertop, Mona Lisa type, is also special, the powdered ground almonds and egg whites in larger quantities giving it suppleness and elasticity. If you don't have almond "flour" or almonds to peel, dry and grind, you can use a simple cake top (Genoise). Then, keep in mind that you should start preparing the cake the day before, because the panna cotta needs a few hours in the fridge, and the cake once assembled also needs some time to stay cold before being decorated. I really liked how the fondant was combined with the raspberry and panna cotta mousse, but if you don't have fondant or don't want it, you can dress the cake in something else, like transparent raspberry jelly or even whipped cream. However, in this case, you can give up the third countertop, the one above, thinner. Also, you will not need butter cream, which prepares the ground for fondant (levels and prevents its "sweating"). As for fruit, I would not recommend replacing raspberries, especially since you can use frozen fruit without problems. Regarding the syruping of the countertops, I didn't feel the need for this step, but you can, if you want, make a syrup from 100 ml of water and 50 g of sugar (you know, you already boil it until large boiling bubbles form and changed a little consistency).
You should also know that, from the quantities below, I got a cake of about 2.4 kg (mounted in the shape of 26 cm in diameter).
Ingredients (for 12-14 servings):
For the Mona Lisa countertop:
& # 8211 almond flour 210 g
& # 8211 old powder 150 g
& # 8211 flour 50 g
& # 8211 eggs 4 pcs.
& # 8211 egg whites 180 g
& # 8211 sugar cough 75 g
& # 8211 butter (80% fat) 35 g
For panna cotta:
& # 8211 unsweetened sour cream for whipped cream 400 ml
& # 8211 milk 100 ml
& # 8211 gelatin powder 8 g
& # 8211 sugar cough 110 g
& # 8211 Almond essence 1/2 vial
For the raspberry mousse:
& # 8211 raspberries 300 g
& # 8211 vanilla sugar 1 sachet
& # 8211 sugar cough 80 g
& # 8211 gelatin powder 10 g
& # 8211 unsweetened cream for whipped cream 300 ml !! keep at least 6 hours in the refrigerator
For butter cream:
& # 8211 eggs 1 pc.
& # 8211 butter (80% fat) 80 g !! at room temperature
& # 8211 sugar cough 40 g
& # 8211 white chocolate 10 g
& # 8211 a pinch of salt
+ for decoration: fondant (500 g) and Wilton edible paper
For Joconde countertop: preheat the oven to 180 degrees Celsius. In tranches, grind the almond powder with the powdered sugar with the food processor. Sift the resulting mixture into a bowl and grind the leftovers again. You will have, in the end, like flour. Mix the almond and sugar mixture with the sifted flour. Put whole eggs and mix, at maximum speed, for 3-4 minutes. Put the egg whites in a perfectly degreased and dry bowl and mix them until a foam starts to form. Add the caster sugar, one tablespoon at a time, stirring constantly. You will get, at the end, a dense and glossy foam. With a spatula and slow movements, incorporate a third of the meringue into the mixture with almonds and eggs.
Add the rest of the meringue and melted butter. After mixing, pour the dough into a cake pan greased with butter and powdered with flour. Put in the oven and leave for 30-35 minutes or until the top passes the toothpick test and takes on a little color on top. Remove the top from the mold when it has cooled completely and cut it into 3: a thicker piece (it will be placed at the base) and two thinner ones (in the middle and above). For panna cotta: soak the gelatin in 3 tablespoons of cold water. Pour the milk into a pot and mix it with the caster sugar (110 g). Bring to the boil.
Turn off the heat and let it cool a bit, then put the gelatin and mix well. Pour unsweetened sour cream for whipped cream and almond essence. Allow to reach room temperature. Wallpaper the cake form with food foil (lifting it on the walls) and place one of the thinner countertops in it. Lightly pour the cream and milk mixture. You will notice how, gradually, the countertop rises and floats slightly in the liquid. Don't be scared, but put it in the fridge and leave it for at least 8 hours. At the end of this time, start preparing raspberry mousse: mash the fruit with vanilla sugar and caster sugar (80 g). Pass the puree through a sieve (possibly one thicker than mine, so that no pips "escape").
In parallel, put the gelatin to swell in 3 tablespoons of cold water, then dissolve it in a steam bath. Mix the dissolved and still warm gelatin with the pureed raspberry puree. Beat the unsweetened sour cream, very well cooled, until you get the whipped cream. Mix it lightly with the raspberry puree. For mounting the cake: using the food foil, pull out the panna cotta countertop duo (you will notice that the countertop has stayed up and the panna cotta has set under it) and place it on the work table. Then place the thicker top in the shape of a cake, then half of the raspberry mousse.
Carefully place the panna cotta disc lightly, overturning, with the countertop built into it. Put the rest of the mousse and then the third countertop. Press lightly and refrigerate for at least 6 hours. If you want to dress the cake in marzipan or fondant, get ready butter cream: In a bowl suitable for a steam bath, mix the egg with the 40 g caster sugar and a pinch of salt. When you have obtained a thick foam, take the steam bowl and continue mixing until the mixture cools completely. Add melted white chocolate (in the microwave or in a steam bath). In another small bowl, mix the butter at room temperature, then add, little by little, the beaten egg with chocolate. Immediately use the cream to coat the cake (both the top and the edge). Refrigerate for at least an hour.
This is what my cake looks like, after dressing in fondant and decorating with edible paper (for gluing the pieces of paper, I used a drop of butter cream). Keep the cake cold until ready to serve.
This is what our cake looks like in the section. Unfortunately, he didn't have a long life :).
Pistachio cake, strawberry jelly and Bavarian cream
If it's all over, from again, a long time since I tempted you with something good, I thought it would be appropriate to recover properly, with a more special cake, which combines in perfect layers a fluffy top with a taste of pistachio, strawberry scented jelly and Bavarian vanilla cream. It is, therefore, a slightly more complicated cake to prepare, which requires several stages, lasting two days. But the result is just right, because we get an unusual cake, suitable for special occasions. I prepared it to mark, in the family, 5 years since the establishment of this blog :)!
Let's take our layers one at a time. The countertop is a Mona Lisa type, meaning a genoise with powdered ground almonds and several egg whites, as a result of which it has a supple and elastic texture, suitable for dressing cakes all around. Because pistachios and strawberries go very well, my countertop contains half almonds, half pistachios. If you have what is called "almond / pistachio flour" very well, if you do not grind the nuts until you get a fine powder (see below how). Then, the strawberry jelly must be prepared in advance and frozen, in order to place it over the layers of cream. Tip: you can very well replace strawberries with raspberries (obviously, you will have to pass the puree through a sieve to remove those small seeds)! As for the Bavarian cream, we start with an English cream (custard, without flour) and add gelatin and whipped cream. For extra oriental flavor, I added a few tablespoons of orange blossom water, but you can skip this step.
Finally, when decorating the cake, I propose two options: dress it either in white chocolate, like me, or in a transparent jelly film, in which you put lemon juice (take an envelope of jelly cake and make it according to the instructions from the package, putting 2 tablespoons of water, 60 ml of lemon juice and 25 g of sugar). On top, place some beautiful strawberries (or, as the case may be, raspberries) and a few fresh mint leaves. Please, I am convinced that you can find other options, better than mine :).
You should also know that, from the quantities below, I got a cake of about 2.1 kg (about 12 servings). I used a cake mold 26 cm in diameter.
For the Mona Lisa countertop:
& # 8211 almonds (ground or not) 50 g
& # 8211 pistachio (ground or not) 55 g
& # 8211 old powder 75 g
& # 8211 flour 25 g
& # 8211 eggs 2 pcs.
& # 8211 egg whites 90 g
& # 8211 sugar cough 40 g
& # 8211 butter (80% fat) 20 g
For strawberry jelly:
& # 8211 cleaned strawberries 600 g
& # 8211 sugar cough 100 g
& # 8211 gelatin 10 g
For Bavarian cream:
& # 8211 yolks 90 g
& # 8211 sugar cough 100 g
& # 8211 milk 320 ml
& # 8211 vanilla 1 pod / extract 2-3 teaspoons
& # 8211 2 tablespoons rose water (if you don't put it, supplement with 30 ml of milk)
& # 8211 unsweetened sour cream for whipped cream 400 ml. keep at least 6 hours in the refrigerator
& # 8211 gelatin 10 g
& # 8211 white chocolate 150 g / transparent icing
& # 8211 strawberries
& # 8211 fresh mint
For Mona Lisa countertop, preheat the oven to 180 degrees Celsius. In tranches, with the food processor, grind the pistachios and almonds, combined with powdered sugar, until you get like a flour. Sift the mixture into the bowl and grind the leftovers (so that you have as little granulation as possible). In a bowl, then mix the ground walnuts with sifted flour. Put whole eggs and mix for about 3-4 minutes. Separately, in a perfectly degreased and wiped bowl, put the egg whites and mix them until an aerated foam begins to form. Gradually add the caster sugar, stirring constantly. You need to get a glossy and dense foam. With a spatula and slow movements, incorporate a third of the meringue into the nut composition.
Add the rest of the meringue and melted butter. Mix well and pour the dough into a cake tin lined with baking paper. Bake for 15-20 minutes or until the top passes the toothpick test. Remove the paper when it has cooled completely and cut into two discs of equal thickness.
For strawberry jelly: place on the bottom of two forms of cake (there may be other dishes, as long as they have a cylindrical shape), with a diameter at most equal to that of the countertop, food foil. Pass the washed fruits and put them in a saucepan. Sprinkle the gelatin over the puree and leave it to swell for about 5 minutes. Put the pan on low heat, mix well, then add the caster sugar. Stir continuously until the gelatin and sugar melt. Be careful not to boil! Allow the composition to reach close to room temperature, then distribute it evenly over the two shapes. Put them in the freezer and leave them for at least 8 hours.
The next day, for Bavarian cream: bring the milk to the boil and infuse the vanilla pod (you know how, you split it long, remove the seeds with the back of a knife, then put seeds and pods in milk and leave for about 15-20 minutes). Put the gelatin to swell in 3 tablespoons of cold water. Beat the yolks with the sugar, then gradually add the fragrant milk (obviously, first remove the pod). Pour the composition into a double-bottomed pot (ideally, with double walls, between which water can be poured) and put on low heat. Stirring continuously with a spoon, leave only until a film remains on the back of the spoon (if you put your finger on the back of the spoon, keep the trace). Be careful, the custard must not reach boiling temperature, because the eggs coagulate !! Turn off the heat, add the gelatin and stir until dissolved. Pour the orange blossom water (if necessary) and let it cool (you can speed up the process by immersing the pot in an ice water bath). Beat the cream for the whipped cream, very well cooled. In the resulting whipped cream, gradually incorporate the custard.
Assemble the cake immediately: place a countertop on a plate or cardboard and, around it, the shape of the cake. Spread a quarter of the cream over the counter. Remove a disc of jelly from the freezer and, using the foil, gently pour it over the cream. Put another quarter of the cream, the second countertop, and a quarter of the cream, the second disc of jelly and, finally, the cream. Put the cake in the fridge and leave it for at least 8 hours.
When you want to take it out of the mold, so as not to break the edges, heat the circular metal shape a little (possibly with a cake). Decorate the cake, then, as you like, with either melted chocolate or transparent jelly. Add fruit and a little fresh mint for contrast.
Here is what our cake looks like in the section. I, for one, was especially pleased that the layers came out so even. And I'm not talking about taste anymore. What could be better than the combination of pistachio, strawberry and vanilla? Basque, some white chocolate!
Calories: Who else can calculate them with such a temptation on the plate.