desserts / deserti / jälkiruoat · Uncategorized

Panna Cotta with Balsamic Strawberries / Panna cotta s jagodama u balzamičnom octu / Panna cotta balsamietikka mansikoiden kera

There’s something special about the way this dessert shakes and wobbles as it is set in front of you, suspended in a magical phase exactly half-way between liquid and solid. Spoons simply disappear into the panna cotta sphere as if there was a magnet hidden somewhere in the creamy depths. It can be as simple as this one, light vanilla flavour with only a few ingredients, and a sauce of whatever is in season. If nothing is in season, try cooking down frozen raspberries with a bit of sugar and straining out the seeds, it’s a treat we have whenever we can plan a day ahead.

Gelatin is a tricky ingredient, at least for us, so it might take a bit of time to figure out the right amount to get that perfect wobble. Ružmarin made Tilli a dozen perfect panna cottas until she switched to a new brand of gelatin. Of course this happened when she promised to make them for Tilli’s family. Testing a new recipe at a summerhouse without electricity and only a small gas-powered fridge that never manages to get quite cold enough proved too tough a task and the result was something more of a dessert soup. The last resort was the freezer, and in the end they were a new invention, panna cotta kind-of ice creams, delicious and eaten straight from the moulds. No complaints! If it’s really important for you to get it set the first time, you can always increase the gelatin amount by a bit, but you might lose the lovely creaminess of it being just set.

pannacotta1

Panna cotta:

  • 3/4 tsp gelatin powder
  • 1 1/4 cup cream
  • 3/4 cup milk
  • 2 tsp vanilla sugar
  • 4 tbsp sugar

Strawberry sauce:

  • 200 g strawberries
  • 1 tbsp balsamic vinegar
  • 2 tbsp sugar
  • 10 mint leaves
Panna cotta:

  • 3/4 tsp želatine u prahu
  • 1 1/4 šalice vrhnja za šlag
  • 3/4 šalice mlijeka
  • 2 žličice vanilin šećera
  • 4 žlice šećera

Preljev od jagoda:

  • 200 g jagoda
  • 1 žlica balzamičnog octa
  • 2 žlice šećera
  • 10 listova mente
Panna Cotta:

  • 3/4 tl gelatiini pulveria
  • 1 1/4 kuppi kermaa
  • 3/4 kuppia maitoa
  • 2 tl vanilja sokeria
  • 4 rkl sokeria

Kastike:

  • 200 g mansikoita
  • 1 rkl balsamietikkaa
  • 2 rkl sokeria
  • 10 mintun lehteä 

pannacotta2

  1. Pour 1 tbsp of cold water into a cup. Sprinkle with gelatin and leave aside while you make the cream.
  2. In a small pot, combine the rest of the ingredients for panna cotta. Heat until the sugar has just dissolved. If the cream gets too hot, your gelatin won’t work, so make sure to keep an eye on it and remove it from heat when it gets warm.
  3. Using a rubber spatula, scrape all the gelatin into the cream. Mix until dissolved. Divide the cream between 4 cups or moulds and leave in the fridge to set overnight.
  4. When you’re ready to serve the panna cotta, prepare the strawberry sauce. Place the sliced strawberries, sugar and balsamic vinegar into a small pot, and cook for about 4-5 minutes, until the strawberries soften. Serve the sauce with panna cotta and fresh mint leaves.
  1. U šalicu ulijte žlicu hladne vode i posipajte želatinom, pa ostavite postrani dok pripremite kremu.
  2. Pomiješajte ostatak sastojaka za panna cottu u malom loncu. Lagano zagrijavajte dok se šećer ne otopi, ali pripazite da krema nije vruća. Ako se previše zagrije, želatina neće djelovati, pa u slučaju da je krema prevruća pričekajte da se malo ohladi. 
  3. Špatulom sastružite svu želatinu u toplu kremu i miješajte dok se u potpunosti ne otopi. Podijelite kremu u 4 šalice ili kalupa, pa ostavite u hladnjaku preko noći. 
  4. Kad ste spremni za posluživanje panna cotte, pripremite preljev od jagoda. Narezane jagode ubacite u lončić sa šećerom i balzamičnim octom, te kuhajte 4-5 min, dok jagode lagano ne omekšaju. Poslužite preljev s panna cottom i svježim listićima mente.
  1. Laita gelatiinipulveri lasilliseen kylmää vettä ja jätä sivulle odottamaan. 
  2. Lämmitä loput panna cotta aineksista pienessä kattilassa. Tässä vaiheessa pitää olla varovainen ettei seos tule liian kuumaksi koska sitten gelatiini ei toimi. Lämmitä siihen asti kunnes sokeri liukenee. Voit sekoittaa lusikalla ja katsoa ettei pohjalta enään löydy sokerin rakeita.
  3. Käyttäen silikooni lastaa sekoita kaikki gelatiini maito-kerma seokseen. Sekoita kunnes liuonnut ja sitten kaada neljään mukiin ja laita jääkaappiin jähmettymään yön yli.
  4. Kun panna cotta on jähmettynyt valmistele mansikka-kastike. Keitä pilkotut mansikat, balsamietikka ja sokeri pienessä kattilassa noin 4-5 min. Pilko samalla mintun lehdet ja sit kun mansikat ovat pehmeitä tarjoile panna cotta kastikkeen ja minttu lehtien kanssa. 
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