John Myers
Contents
show
Panna Cotta Meets Berries in Cassis
The perfect panna cotta meets berries in cassis recipe with a picture and simple step-by-step instructions.
Panna cotta
- 400 ml Organic cream
- 1 Pc. Vanilla pod
- 2,75 leaf Gelatin
- 2 tbsp Cane sugar white
Berry sauce
- 500 g Frozen forest berries
- 2 tbsp Sugar
- 9 tbsp Creme de cassis
Chocolate decoration
- 5 tbsp Strawberries
- 150 g Block chocolate
- Slit the vanilla pod lengthways, scrape out the pulp and add to the cream together with the whole pod and sugar. Heat slowly, simmer gently for about 15 minutes. Soak the gelatine leaves in cold water for about 5 minutes. Remove the pan from the stove, take out the vanilla pod and completely dissolve the dripping wet gelatin while stirring. Pour the cream into 5 small molds rinsed with cold water. Place in the refrigerator for at least 4 hours and let it set.
- For the berry sauce, heat the frozen forest berries with the sugar and cassis and simmer gently for at least 10 minutes. Pass through a fine sieve and season with 3-5 tbsp creme de cassis to your own taste. Chill the sauce.
- Melt the chocolate in a double boiler. Dip the strawberries with the tip so that about a third of the strawberry is in the chocolate coating. Refrigerate. For the chocolate lattice, put the chocolate in a piping bag that is not too hot and draw fine lines with very thin holes over a rolling pin wrapped in Bach paper. Let cool in the refrigerator.
- To serve, turn the panna cotta out of the mold onto the plate. So that it dissolves well, run hot water over the mold. Use a hot knife to loosen the mixture from the edge. Pour the cold berry sauce, room temperature, partly over the panna cotta, garnish with the chocolate strawberry and the wire rack.
Facebook Comments