John Myers
Limes – Panna Cotta – Hearts …
The perfect limes – panna cotta – hearts … recipe with a picture and simple step-by-step instructions.
- 40 g Butter
- 30 g Fine whole milk – chocolate
- 80 g Amarettini almond biscuits
- 200 Milliliters Milk
- 150 g Whipped cream
- 3 tablespoon Sugar
- 1 Fresh lime
- 1 piece Fresh ginger about the size of a thumbnail
- 4 leaf Gelatin white
- 1 packet Lemon jelly
- 3 tablespoon Sugar
- 250 Milliliters Water
- Melt the butter and chocolate in a saucepan. Put the amarettini in a freezer bag and “run over” it with the rolling pin, so crumble it finely 😉 Mix with the chocolate butter.
- Cover a kitchen board with baking paper. Place four heart dessert rings on the board. Spread the biscuit mixture over all four molds and press down firmly. Chill for 20 minutes.
- Peel the lime and cut into slices (wash the untreated lime thoroughly, dry it and cut it into slices). Peel the ginger and cut into thin slices. Bring the milk with the cream, sugar, lime and ginger to a boil in a saucepan. Simmer gently for 5 minutes. Remove from heat and let steep for another 15 minutes.
- Pour through a sieve. Soak the gelatine in cold water. Heat the lime milk again. Squeeze out the gelatine and dissolve it in the warm milk. Let the whole thing cool down. When the mixture starts to gel, pour into the molds and refrigerate.
- Mix the divine dish with sugar. Add 250 ml of water. Heat while stirring. Not cook ! Let cool down. Spread over the panna cotta layer (approx. 1/2 cm). Chill hearts for approx. 4 hours.
- I put the rest of the jelly in a flat tin lined with cling film. Let it set and cut the butterflies out of it.
- Carefully remove the hearts from the molds and place on dessert plates. Garnish and serve according to your mood and occasion …
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