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
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 CottaTweet
12 sugary comments:
What a perfect jiggle :) Love your pics too! So great to meet you on Saturday lovely! We will need to catch up properly soon :)
that looks delicious BETTY.. i know where you live now hahaha... helllo panna cotta~~
@Dollyhow do u know where i live?
Looks like a fool proof recipe which i must try myself. The first time I made panna cotta it was a complete fail :(
You can definitely see how lovely and wobbly it is-great job! :D
This is definitely a delicious and wobbly looking pannacotta!
oooooo jiggle jiggle! great job :)
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
Jiggle-licious!
I lvoe how you managed to capture the jiggle of the panna cotta!! Looks GREAT! On of my fav desserts!
You really made that?! You?! hehe, I just keep remembering ur story about the macarons hehe
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