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Рецепт Panna Cotta with Raspberry Coulis

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I'm not going to lie to you. This recipe is very technical, and it must be followed precisely, or else the results will be bad. That said, the lengthly instructions are very easy, and if followed, it definately produces the best panna cotta, and likely the best overall dessert I've ever had.

Source: America’s Test Kitchen Cookbook, p.326. This book dedicated a whole chapter to this recipe that explains the experimentation in ingredients, timing, and temperature they went through to arrive at this recipe.

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Инструкции

  1. ==Raspberry Coulis==
  2. Place frozen raspberries in small, nonstick pot over medium-low heat, cover, and bring to slow simmer, stirring occasionally (approx 10 min)
  3. Add sugar and half pinch of salt and continue to stir another 2 minutes
  4. Strain berries through fine-mesh strainer into bowl using rubber spatula
  5. Cover and refrigerate at least 2 hours, up to 3 days.
  6. Stir in lemon juice before serving
  7. ==Panna Cotta==
  8. Pour milk in to medium sauce pan, and sprinkle surface evenly with gelatin. Let stand for 10 minutes to hydrate the gelatin. Note, do not trust the measurement on the gelatin packaging: measure it yourself to be exact!
  9. Meanwhile turn contents of two ice cube trays into large metal bowl and add 4 cups cold water
  10. Measure cream into large cup and stir in vanilla
  11. Set aside 4 individual ramekins on baking sheet
  12. Heat milk and gelatin mixture over high heat, stirring constantly until gelatin is dissolved and mixture reaches 135 degrees on instant-read thermometer (about 1.5 minutes)
  13. Remove from heat and add sugar, salt, and stir until dissolved (about 1 minute)
  14. Transfer milk mixture to a second small pot
  15. Slowly pour in cream mixture into small pot with milk
  16. Hold small pot in ice bath and stir until temperature drops to 50 degrees, with the consistency of eggnog mixture (about 10 minutes)
  17. Distribute evenly into 4 ramekins
  18. Cover with plastic wrap, refrigerate approx 4 hours
  19. ==Plate==
  20. Bring small pot of water to a simmer
  21. Hold bottom of ramekin in the hot water for about 3 seconds
  22. Carefully run the tip of a paring knife around the inside edge of the ramekin to separate the panna cotta from the sides
  23. Return the ramekin to the hot water for another 3 seconds. Not too long or you’ll get a runny surface
  24. Put a small plat over the ramekin and grasping the plate and ramekin with both hands, flip it over with a sharp downward motion to force the panna cotta to fall onto the plate. This way, you should be able to safely lift up the ramekin and the panna cotta will be separated.
  25. Spoon a few teaspoons of raspberry sauce on a serving plate
  26. Carefully transfer the panna cotta on top of the raspberry sauce, garnish with mint and/or fresh raspberries, and serve immediately
  27. ==To use real vanilla beans instead of extract==
  28. Use paring knife to scrape vanilla seeds into cream (instead of extract), and place pod in the cream along with seeds
  29. After mixture cooled to 50 degrees, strain out the seeds and pod.
  30. ==To make a day ahead (I didn't try it yet)==
  31. Decrease gelatin to 1 5/16 t
  32. Filled ramekins can be chilled for 18-24 hours with the reduced gelatin
  33. ==Garnish==
  34. The panna cotta should support fruit or nuts. One raspberry in the center of the ramekin would make a nice garnish (I didn't try it yet)
  35. A mint leaf would also make a great garnish

Nutrition Facts

Amount Per Serving %DV
Serving Size 165g
Recipe makes 4 servings
Calories 290  
Calories from Fat 164 57%
Total Fat 18.63g 23%
Saturated Fat 11.48g 46%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 34mg 1%
Potassium 173mg 5%
Total Carbs 29.45g 8%
Dietary Fiber 3.2g 11%
Sugars 24.88g 17%
Protein 2.67g 4%
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Комментарии

  • judee
    03 мая 2015
    I would love to eat this, put a little too technical for me to make, but it looks delicious.
    • Jason Freund
      20 декабря 2009
      Tried making a chocolate version yesterday. At step 12, I added about 3oz of chopped milk chocolate, and cut the sugar by half. Make sure to chop it very fine, and use a fine mesh strainer when pouring the milk into the cream to filter out any little bits of chocolate or coagulated milk that may get in there.

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