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Essa é a minha receita favorita de todas! Uma boa Panna Cotta consegue matar todas as minhas vontades de algo doce e com essa geléia de damascos ela ficou ainda melhor! Ahhhh sem esquecer o Julep que fiz para acompanhar e que ficou MA-RA-VI-LHO-SO!
Link da Receita de Panna Cotta: http://www.icouldkillfordessert.com.br/receitas-dessert/panna-cotta-com-geleia-de-damasco
Link da Receita de Julep de Pêssego: http://www.icouldkillfordessert.com.br/receitas-bebida/julep-de-pessego
Link da Receita de Geléia de Damasco: http://www.icouldkillfordessert.com.br/receitas-geleia/geleia-de-damasco
Link da Receita de Compota de Framboesa: http://www.icouldkillfordessert.com.br/receitas-geleia/compota-de-framboesa
If there’s one thing I’m obssesed about is a good Panna Cotta. If I go to a restaurant and in it’s menu there’s a Panna Cotta, I simply cannot order something else! I need to know if that particular restaurant can make a good Panna Cotta. And if I eat the Panna Cotta and it’s not in it’s right consistency, you can be certain I’ll never go back there! It might sound silly, but to achieve this recipe’s right consistency, something between a little shake and dense mousse, it’s not an easy task. This is a simplified recipe but a very efficient way to make Panna Cotta.
INGREDIENTS FOR THE PANNA COTTA
– 5 GELATINE leaves ( = 10 grams of gelatine)
– 5 tbsp of WATER
– 1 can of CONDENSED MILK — 395 grams
– 1 cup of MILK
– 1 and ¼ cup of CREAM
– ½ tsp of VANILLA EXTRACT
INGREDIENTS FOR THE APRICOT SAUCE
– 2 cups of chopped DRIED APRICOTS
– ½ cup of SUGAR
– ½ cup of WATER
– 1 tsp of CINNAMON
– 1 tsp of POWDERED CARDAMOM
– 3 tbsp of ROSE WATER
– 3 tbsp of ORANGE BLOSSOM WATER
– ½ tsp of NUTMEG
PREPARING THE PANNA COTTA
1. Fill a medium bowl with iced water and put in the leaves to soak. When the leaves are soaked, taken them out od the water and give it a good squeeze. The final weight of the gelatine should be around 60 grams. TIP: if you have any doubts about how to use gelatine, click here!
2. Melts the gelatine in a water bath or in the microwave, but careful not to let it over 35C, otherwise the gelatine will lose it’s properties.
3. Blend all ingredients in a blender with the melted gelatine.
4. Put the panna cotta in cups or in wet molds, so you can unmold them later.
5. Take them to the fridge until firm, for aproximately 6 hours.
PREPARING THE APRICOT SAUCE
1. Put all ingredients in a pan and take them to the stove, in a low heat, stirring occasionally so it won’t stick to the pan.
2. When the apricots are soft, take them to a blender and blend it until it becomes a paste.
3. If you like, you can add 3 tbsp of rose water and another 3 tbsp of orange blossom water and blend it a little more, so that way you will have a more liquid consistency and a stronger flavour.
DECORATING THE PANNA COTTA
1. Take the panna cottas out of the fridge and pour 1 or 2 tbsps of apricot sauce and decorate it with edible flowers! ;D
KEEP IT FOR: up to 4 days in the fridge
IT MAKES: 6 cups
Julep is always a feast and it reminds me of the beggining of summer! And this peach julep is even better with my special touch and a delicious aroma!
– 3 ripe PEACHES, pelled and deseeded
– 3 branches of MINT
– 30ml of MAPLE SYRUP or HONEY
– 2 cups of ICE
– 120ml of WHISKY
– 30ml of PEACH LIQUEUR
1. Put the peaches, the mint and the maple syrup in a cup and mash them well, until they have a puré consistency.
2. Add the whisky and the peach liqueur and mix them well.
3. Fill half of two big glasses with ice. Divide the peach mixture in both glasses. Complete with ice.
4. Decore them with a little mint and a straw.
5. Relax and enjoy! ;D
KEEP IT FOR: immediate consumption
IT MAKES: 2 cups!
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