Rincewind (rincewind) wrote in bearandbarnacle, @ 2009-02-11 08:09:00 |
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Entry tags: | other, recipe, rincewindpost |
Rincewind: Other: Recipe
Rincewind walked down the hall of the pub to the kitchen so nonchalantly things that grow at the bottom of ponds would have known he was up to something. Loud voices sounded from the store room; something about a great mass of pumpkins that hadn’t been there ten minutes ago and if someone didn’t do something about them, someone was going to feel the edge of a rolling pin. Rincewind opened the kitchen door a crack and peeked in. He heaved a sigh of relief. The room was empty. He could deal with Ivonka, as long as they weren’t in the same room at the same time, but Rincewind was terrified of Xellos. Hopefully, he’d be done and gone before anyone came in or they got the pumpkins sorted out. Rincewind tiptoed into the kitchen and opened the box that kept things cold. He didn’t understand how it worked but then, he didn’t exactly understand how breathing worked either. He removed bottles and opened cupboards, getting the rest of the ingredients he needed.
PANNA COTTA
2 tsp / 10 ml unflavored gelatin
1 ½ c / 450 ml heavy cream
¼ c plus 2 TBSP/ 75 ml plus 30 ml sugar
1 tsp / 5 ml vanilla
½ c / 150 ml whole milk
Fresh or frozen raspberries for garnish
Fresh mint leaves for garnish
Place 6 3-1/2 ounce / ~100 gram ramekins in the refrigerator. Use heart-shaped ramekins or molds if you have them. Refrigerate until cold.
Put 3 TBSP / 45 ml cool water into a medium bowl. Sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
Stir together cream, sugar and vanilla in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at the edges of the pan, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into another bowl or large measuring cup with a lip (for easy pouring). Ladle or pour cream mixture into ramekins. Refrigerate until set, about 2 hours. Panna Cotta can be prepared up to this point a day in advance. Wrap each ramekin tightly in plastic wrap until ready to use.
To serve: Dip each ramekin into a bowl of hot water for approximately 20 seconds, making sure water does not reach rim. Invert panna cotta onto a dessert plate, shaking and tapping ramekin to unmold. If ramekin is difficult to unmold, return to hot water briefly. Repeat to unmold the remaining panna cotta. Arrange raspberries and mint leaves on top of each panna cotta and serve.
Note: If using frozen raspberries, thaw and drain thoroughly. Frozen berries will ‘bleed’ onto the dessert.
HAPPY VALENTINE’S DAY!!!
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