"Panna Cotta Arlequin ...
Recipe from @madamejuju
Panna Cotta Serves 5
Ingredients:
For the cream: 12 oz. whipping cream
⅓ cup caster sugar
1/2 vanilla bean
1-½ sheets of gelatin
For fruit purees: ⅓ cup apricot puree from about ¼ lb. of fresh fruit
⅓ cup strawberry puree from about ¼ lb. of fresh fruit
⅓ cup blueberry puree from about ¼ lb. of fresh fruit
3 tbsp. caster sugar
5 tbsp. orange or passion fruit juice
3 half sheets of gelatin
For the Cream:
Place the gelatin in a bowl of cold water, let stand until softened.
Split the vanilla pod in half lengthwise and scrape the seeds with the tip of a knife.
Heat the cream with the vanilla seeds and sugar just to a boil, remove from heat and let infuse for 1 hour.
Drain the gelatin sheets and whisk them into the vanilla cream.
Strain through a fine mesh strainer into each of the 5 glasses; each glass should have about 1 inch of cream.
Place them in the fridge to set, about 30 minutes.
Keep the remaining cream at room temperature, if it begins to set, warm it gently until loosens.
Prepare fruit purees:
Fill 3 bowls with cold water and add a ½ sheet of gelatin to each.
Let stand until softened.
Combine the apricot puree, fruit juice and 1 tbsp. sugar and cook over low heat until sugar has dissolved. Remove from heat.
Drain one ½ sheet of gelatin and whisk it into the apricot mixture until well combined.
Repeat this process with the strawberry and blueberry puree.
Place prepared purees in three separate containers and set in fridge to cool.
When the cups of cream have set, divide the apricot puree evenly among the five cups and place in the fridge to set, at least 15 minutes.
Next, add a thin layer of the reserved cream, and place in the fridge to cool, at least 15 minutes.
Repeat the same process with the blueberry puree and another layer of cream, allowing each layer to set in the fridge for a minimum of 15 minutes.
Finish with a layer of strawberry puree and allow to fully set before serving
Note: For the puree, feel free to use any summer fruits, fresh or frozen. I also like nectarines, blackcurrants, gooseberries and raspberries.
You can replace the sugar in the cream with barley syrup and use of agar instead of gelatin. Also, this dessert can easily be prepared the day before!"
Recipe from @madamejuju
Panna Cotta Serves 5
Ingredients:
For the cream: 12 oz. whipping cream
⅓ cup caster sugar
1/2 vanilla bean
1-½ sheets of gelatin
For fruit purees: ⅓ cup apricot puree from about ¼ lb. of fresh fruit
⅓ cup strawberry puree from about ¼ lb. of fresh fruit
⅓ cup blueberry puree from about ¼ lb. of fresh fruit
3 tbsp. caster sugar
5 tbsp. orange or passion fruit juice
3 half sheets of gelatin
For the Cream:
Place the gelatin in a bowl of cold water, let stand until softened.
Split the vanilla pod in half lengthwise and scrape the seeds with the tip of a knife.
Heat the cream with the vanilla seeds and sugar just to a boil, remove from heat and let infuse for 1 hour.
Drain the gelatin sheets and whisk them into the vanilla cream.
Strain through a fine mesh strainer into each of the 5 glasses; each glass should have about 1 inch of cream.
Place them in the fridge to set, about 30 minutes.
Keep the remaining cream at room temperature, if it begins to set, warm it gently until loosens.
Prepare fruit purees:
Fill 3 bowls with cold water and add a ½ sheet of gelatin to each.
Let stand until softened.
Combine the apricot puree, fruit juice and 1 tbsp. sugar and cook over low heat until sugar has dissolved. Remove from heat.
Drain one ½ sheet of gelatin and whisk it into the apricot mixture until well combined.
Repeat this process with the strawberry and blueberry puree.
Place prepared purees in three separate containers and set in fridge to cool.
When the cups of cream have set, divide the apricot puree evenly among the five cups and place in the fridge to set, at least 15 minutes.
Next, add a thin layer of the reserved cream, and place in the fridge to cool, at least 15 minutes.
Repeat the same process with the blueberry puree and another layer of cream, allowing each layer to set in the fridge for a minimum of 15 minutes.
Finish with a layer of strawberry puree and allow to fully set before serving
Note: For the puree, feel free to use any summer fruits, fresh or frozen. I also like nectarines, blackcurrants, gooseberries and raspberries.
You can replace the sugar in the cream with barley syrup and use of agar instead of gelatin. Also, this dessert can easily be prepared the day before!"