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Panna Cotta with Passion Fruit Pasta


This Italian dessert has reminded me there some time in a Thai restaurant. I had had the water at the mouth two years ago while reading the blog Celine Saby part trip to Rome with two children .
I wanted to prepare the panna cotta for his visit:

For 6 servings: 9
passion fruit
1 tablespoon brown sugar or muscovado
4 sheets of gelatin
500 ml cream 100
ml milk 100 g

sugar 1 vanilla pod

Preparation of the upper layer:

Cut and empty the contents of three passion fruit and heat 2 minutes with the muscovado. Soak gelatin sheet 5 minutes in cold water and add the passion fruit, stir until dissolved. Pour a tablespoon of mixture into buttered ramekins. Book.

Cut and drain the 6 remaining passion fruit, the heat 2 min. Pass through a food mill (or cheesecloth) to obtain the juice. Add the milk, cream, sugar and vanilla and cook over low heat 10 minutes. Soak three remaining gelatin mixture and incorporate. Cool. Pour gently into the dish to avoid disturbing the bottom layer. Allow a few hours at room temperature before placing in fridge for Serviris costs. At the time of the unmold, dip 30 seconds in boiling water, and good luck. It is best to use silicone muffin pans.

Letter Of Reconsideration For Post Graduate

to Derenty by Amelie


is Amelie, which commits the very beautiful and teeming Blog Mélopapille (among others ...) who gave us the honor to open the old book that has dragged on Adolescence To extract this recipe. Nothing is ever too simple, and certainly not the pasta Derenty (I almost called Doherty Oops too report)

The Derenty, these are super old friends from Toulouse to her parents, she since she knows the age to remember:
"Michele and Christian, they have a farm in the countryside near Toulouse, is a wild garden of brush, fields and washing, and one would walking with my sister tractor with Christian HYPP look good, and long blond hair in battle, before enjoying his salad and pasta under a tree in the middle of the cicadas. Happiness pure form of childhood ... "

We will take back a little, right?

300g zucchini pasta
5

smoked salmon sour cream, mint
Garden

I'll let you decipher the handwriting of Amelia for the recipe.
I suggest the passage of the zucchini cut into cubes or strips depending on the chosen form of pasta, and especially the roast back in the oven or skillet with a little olive oil.
And of course, add the salmon and mint cisellée off the heat to save them from cooking.
A trickle of juice lemon? Why not. Although ... It's so good like that.

At the time of the photo, I forgot the mint, but it would be a shame to pass, it adds a fresh and delicate.

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Pho Soup Tapioca O wonder



While in Toulouse, Karen took me home Pham, the Vietnamese canteen she spoke to me. Unfortunately, that day my friend is not in shape. It controls a little broth to the server sexy (according to K) while slowly j'engloutis a huge soup Pho. Decorative elements such as tile red and white and cold recall that the place was once a butcher. Crockery, tables and mismatched chairs give a familiar and casual, a bit vintage.
How do you say "divine" in Vietnamese?


Pho Soup: A

beef broth:

1 kg of beef bones (with cartilage)
2 liters of water 1 onion

4 star anise
A teaspoon fennel seeds
A cinnamon stick 5 cardamom seeds

A small piece of ginger
A teaspoon of salt
A teaspoon of sugar

500 g net
tender beef 1 package rice noodles (pho)
3 scallions finely chopped soy sprouts


accompaniment, except in a small plate:
10 sprigs cilantro, finely chopped 10 sprigs of basil

10 strands of culantro (ngo gay) or cilantro.
100 g green beans hoisin sauce

lime wedges and lemon sauce fish

chili


Sauté onions and chopped ginger. Add beef bones, leek, anise, cardamom, fennel, cinnamon, salt, sugar and pour the water. Bake 30 minutes. Strain the broth.

Cut raw beef into thin slice and reserve.

Soak rice noodles 10 minutes, drain and cook 7 minutes in boiling water. Sewer, rinse with cold water and set aside.

In large bowls, pasta serving, add raw beef, finely chopped spring onions, beansprouts, coriander and add broth.

Pho soup is accompanied by a plate of herbs, green beans and peppers. Serve with fish sauce and hoisin.


Chez Pham

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fruit in syrup steeped in milk Coconut


I'm in Paris. I dig Asian supermarkets as if I were in Belleville the museum. I find sticky green rice flakes, tapioca types of all kinds. I choose one that looks like garlands transparent, red and yellow. I also buy a pot of beans and fruit in syrup cane (Halo-Halo). It is a mixture of red beans, mangos, jellies, coconut, fruits, palm, jackfruit, white beans preserved in sugar cane.

How to prepare desserts?
must soak the tapioca in water before cooking. Between half an hour a night ... Half an hour is sufficient for small beads, a little longer for the wreaths that can be tough.

Cook 15 minutes over medium heat and then another 20 minutes watching and stirring. Taste occasionally to check for doneness. Add sugar. It is cooked when it is completely translucent and soft.

In bowls, gather fruit in syrup, tapioca and coconut milk. We can get more or less sweet desserts to suit our tastes. For example use the cane syrup fruit to add sugar. However, coconut milk, slightly sweet, can moderate the sweetness.
Eat warm or cold.


Tapioca Chez Pham, Vietnamese canteen Street Mage in Toulouse, located in a former butcher.