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.
0 comments:
Post a Comment