Friday, November 4, 2011

Vanilla Panna Cotta with Strawberry Coulis

Ello~long time no blog...again. Been extremely busy lately and didn't have time to whip up a blog post.  Doing a super quick post about an equally quick vanilla panna cotta recipe. Yes, I do cook...make desserts :)

Vanilla Panna Cotta with Macerated Strawberries and Strawberry Coulis

I also took some photos of the flowers in our community garden.  I love flowers, I love natural sunlight yet I'm hardly ever awake during daylight hours on a weekend so this is a very rare occasion! The photos fail, I know. I'm just glad I have more skill in food photography than scenery/landscape.





Alright, alright. Here is the recipe.

Vanilla Panna Cotta with Strawberry Coulis
Adapted from David Lebovitz

Makes 6 small ramekins

Ingredients:

Vanilla Panna Cotta

300mL thickened cream
30g sugar
3/4 teaspoons of vanilla extract
1 1/2 teaspoons of gelatine powder
30mL cold water

Macerated Strawberries and Coulis

1 punnet of strawberries
1/2 cup sugar

The ghetto sugar jar strikes again!

Vanilla Panna Cotta

Heated cream and sugar

1. Heat the thickened cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. 

P.S DON'T USE A WHISK! My bro insisted so I lost the battle :( It will create air bubbles and it will show!!

2. Sprinkle the gelatin over the cold water in a small bowl and let it stand for 5 to 10 minutes.

Lightly oil the ramekins

3. Lightly oil 6 small ramekins. If you have a pretty cup, you can just use that and eat straight out of the cup and there is no need for greasing.

4. Pour gelatine into the cream and sugar mixture then stir until the gelatin is completely dissolved. 

5. Divide the panna cotta mixture into the prepared cups then chill until firm. Mine took 4 to 6 hours so if you are pressed for time, you can make this the day before.

6. To unmould, run a sharp knife around the edge of each panna cotta and place each onto a serving plate. Garnish as desired.

Macerated Strawberries and Strawberry Coulis

1. Wash and place strawberries and sugar in a medium bowl and let it chill in the fridge for 1 hour.


2. Heat strawberries and sugar in a medium sized pot on low heat until syrupy. Crush some strawberries to speed up this process but keep some whole strawberries as garnish.

3. Chill macerated strawberries and strawberry coulis in fridge then serve with the panna cotta.



Is it jiggly?
Hell yes it is!!

Jiggly Panna Cotta

 

12 sugary comments:

Nic@diningwithastud said... Reply to comment

What a perfect jiggle :) Love your pics too! So great to meet you on Saturday lovely! We will need to catch up properly soon :)

Dolly said... Reply to comment

that looks delicious BETTY.. i know where you live now hahaha... helllo panna cotta~~

sugarpuffi said... Reply to comment

@Dollyhow do u know where i live?

Tina @ bitemeshowme said... Reply to comment

Looks like a fool proof recipe which i must try myself. The first time I made panna cotta it was a complete fail :(

Lorraine @ Not Quite Nigella said... Reply to comment

You can definitely see how lovely and wobbly it is-great job! :D

Chopinand @ ChopinandMysaucepan said... Reply to comment

This is definitely a delicious and wobbly looking pannacotta!

minibites said... Reply to comment

oooooo jiggle jiggle! great job :)

Julie said... Reply to comment

I wuv panna cotta, I recommend you to use gelatine leaves! Let me know if you want a few to "try" and i pass them to you this saturday LOL

Helen (Grab Your Fork) said... Reply to comment

Jiggle-licious!

Mary @ Ohmykitchenaid said... Reply to comment

I lvoe how you managed to capture the jiggle of the panna cotta!! Looks GREAT! On of my fav desserts!

Christina, the Blogkeeper said... Reply to comment

You really made that?! You?! hehe, I just keep remembering ur story about the macarons hehe

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