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This wonderful panna cotta dessert! I wouldn't get tired, I think, of three servings either ... I found a version on Laura Adamache's blog, with caramel sauce. I preferred berries.

  • 400 ml liquid natural cream for whipped cream,
  • 75 ml milk,
  • 70 g powdered sugar,
  • 1 sachet of vanilla sugar,
  • 10 g gelatin,
  • 100 g pineapple puree (I used canned pineapple).
  • For topping: 100 g berries (frozen),
  • 2-3 tablespoons sugar.

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Panna cotta with pineapple:

Put the gelatin soaked in cold water to cover it for 10 minutes.

Pass the pineapple pieces (drained) with a blender until you get a fine puree.

Put the whipped cream, milk, sugar and vanilla sugar in a saucepan and stir, over low heat, until the mixture is close to boiling point (do not boil!). Turn off the heat, add hydrated gelatin and stir until dissolved.

Add the pineapple puree and mix well.

Pour the composition into molds (I used 5), leave to cool. When the forms have cooled, transfer them to the refrigerator for 3-4 hours.

For the topping I mashed the berries and put them in a saucepan with the sugar; I kept it on the fire, stirring constantly, until the sugar melted. I passed the mixture through a sieve. I poured it cold over the panna cotta.


Delicious! pineapple cake and biscuits

Simple to prepare and delicious, this cake with biscuits and chocolate and pineapple creams, from the category & bdquo Cakes without baking & rdquo. It is easy to make and does not require baking! Cake with biscuits and ness & # 8211 RECIPE BOOK. Thanks for the advice on pineapple and papaya, I had the same experience with kiwi. Unbaked cake with yogurt. Ingredients: a large package of champagne biscuits 400g, 350 ml liquid cream, 350 g mascarpone cream cheese, 300 g nectarines, 25 g. I also recommend the diploma cake with peach compote, the diploma cake with biscuits and the butterfly diploma cake. The syrup from the pineapple compote is put with gelatin in a saucepan and given. And the recipe is a simple one, meaning a cake with biscuits, delicious and without baking. I continued with a layer of cream, then again a layer of biscuits soaked in. The combination of fruit, whipped cream and syrupy biscuits make the cake.

The preparation of a diplomat cake is simple and does not require baking. Panna Cotta cake (no baking). First, cut the biscuits at one end so that you can place them around the bowl in which you prepare the cake. Classic Diploma cake recipe with biscuits and fruits. I usually make it with pineapple compote or fresh fruit: kiwi. It is a very easy cake recipe to make without baking because we use champagne biscuits.

An easy recipe, without baking, a perfect dessert for any occasion. In the diplomat cream put fruits, usually kiwi, oranges and pineapple.


Panna cotta:
Whip the cream, milk and sugar for 1-2 minutes.
Gelatin is hydrated in a little cold milk and then added over the whipped cream mixture.
I placed the glasses tilted to one side (I saw it on several blogs, I liked it and it seemed easy to enhance), I put the cream mixture with a funnel and then let it cool for about 4 hours.

Strawberry jelly:
I put the washed fruits, peeled in the blender, I added the strawberry jam and I mixed everything. I hydrated the gelatin in a little water which I then heated on steam to dissolve and added it to the blessed strawberries.
I put strawberry juice over the cold, hardened panna cotta and I cooled the glasses again for about 2 hours.

Panna cotta with strawberries is served cold.
For decoration I used some freshly picked raspberries from the garden and a mint leaf.


Panna Cotta

I think Panna Cotta is by far one of the finest desserts I've eaten lately. Sweet, but still cool, especially in combination with fruit. I chose to make panna cotta assorted with raspberry sauce, but the idea is that only the basic recipe matters, otherwise you can match it with anything: caramel, fruit, fruit sauces, toppings, etc.

I know the panna cotta recipe from an Italian chef, he says he is an amateur, I say he did a very good job with this recipe. What's more, Panna Cotta is a perfect dessert for summer assorted with fruit or in winter assorted with cinnamon and chopped walnuts, fried almonds or hazelnuts.

For the basic recipe:
& # 8211 500 ml liquid cream (sweet cream)
& # 8211 90 ml of cold milk
& # 8211 100 gr sugar (or less if you want less sweet)
& # 8211 a sachet of gelatin (10 gr)
& # 8211 vanilla essence

The recipe and the procedure itself are very simple: first, put the gelatin soaked in cold milk and leave it for about 5 minutes. Meanwhile, put the whipped cream and sugar on the fire, do not let them boil, but just heat them. When they show signs of starting to boil, pour over the gelatin and milk, mix well and remove from the heat. Add the vanilla to taste and pour into cups.

Tips:
1. Vanilla can be replaced with rum essence, real rum, cognac, whatever you want!
2. Moisten the glass jars with cold water before pouring the whipped cream, so it is easier to remove.
3. the easiest way to remove the silicone molds.

We served it with raspberries and raspberry sauce, but you can match the panna cotta with anything! Have a great appetite!


Juicy muffins (mit bildern)

I saw the idea of ​​adding baking powder on Adi Hadean's blog and I thought. Today, you can try a special recipe, a dessert with love: cold cake. Adrian Hadean pineapple Biscuit brana de capra cake Blue house strawberries. The combination of raspberry, panna cotta, flourless pandispan and fragrant cocoa and cinnamon dough is more than delicious. Thank you @ Rachelle Fajatin for sharing. We are collaborating with Big chef @ adihadean we are waiting for you @ meaticbyadihadean. Browse reteta panna cotta adi hadean image gallery & # 8211 you may also be interested in guteninc group also ulaganthan cc0 photos. BIO GustAre & # 8211 Lactose-free Pannacotta. With the culinary expertise of Vladimir Marian, former intern of www. On June 10 from 12 to 22, Adi Hadean cooks especially for you: Smoked potato cream soup.

The graduate students of the School of Cooking & quot Adi Hădean & quot Sibiu & # 8211 second edition cooked a complete menu, under the guidance of the famous chef Adi. From here it just depends on your imagination what. Yesterday, in Germany, I created a new version of the already classic Double mousse Verona recipe, by Adi Hădean.


Charlotte pineapple-raspberries, a little taste of paradise

Stickys Hi Attract Hakenködern. Lockwirkung noch zu verstärken. VEGETABLE CHIFTELUTE & # 8211 Flavor. Flour-free shortbread pie, with pink reims biscuit powder. This apple then becomes more greedy, as in a Norman pie with a.

Recipes & laquo pastry & raquo: chocolate pear pie. COSTA RICA PINEAPPLE SIZE 9.


Avocado and egg toast and good for breakfast and as a snack

For this kind of tasty and filling meal we will need: two slices of fried bacon (ideally graham or rye), a baked avocado, two eggs, half a lemon and salt and pepper to taste. Cut the avocado in half and pass it until you get a homogeneous paste. Subsequently, we combine it with salt, pepper and lemon juice. We will make sandwiches with this paste and we will put over, two fried eggs & icircn pan, & icircn a little butter.


Xandrinne and her culinary deeds

This wonderful panna cotta dessert! I wouldn't get tired, I think, of three servings. I found a version on Laura Adamache's blog and I think it's a good time to send her a virtual hug: thank you, Laura, for the inspiration! I tried many of her recipes, they are well written and the photos are perfect!

This month's parade of virtual hugs is hosted by Stefania.

Ingredients: 400 ml liquid natural cream for whipped cream,
75 ml milk,
70 g powdered sugar,
1 sachet of vanilla sugar,
10 g gelatin,
100 g pineapple puree (I used a can of Sun Food).

For the topping I used 100 g of berries (frozen),
2-3 tablespoons sugar
(Laura proposes a caramel sauce).

Preparation: Soak the gelatin in cold water to cover it for 10 minutes.

Pass the pineapple pieces (drained) with a blender until you get a fine puree.

Put the whipped cream, milk, sugar and vanilla sugar in a saucepan and stir, over low heat, until the mixture is close to boiling point (do not boil!). Turn off the heat, add hydrated gelatin and stir until dissolved.

Add the pineapple puree and mix well.

Pour the composition into molds (I used 5), leave to cool. When the forms have cooled, transfer them to the refrigerator for 3-4 hours.

For the topping, I passed the berries and put them in a saucepan together with the sugar, I kept them on the fire, stirring continuously, until the sugar melted. I passed the mixture through a sieve. I poured it cold over the panna cotta.


Panna cotta with cherries

1. If you work with frozen fruits, take them out of the freezer in time and drain them of excess water. Dissolve the gelatin in 2 tablespoons of cold water and set aside.
2. Put the milk in a saucepan with the cream and sugar, stirring until the latter melts. Before it starts to boil, take the pan off the heat and add the vanilla essence.
3. After 10 minutes, put the gelatin in the milk and mix until it dissolves. Place the milk mixture in a container that facilitates pouring (eg kettle) and pour the liquid into serving glasses.

4. Allow the composition to cool for 5-10 minutes and refrigerate the milk cream carefully for at least 4 hours.
5. When the 4 hours have passed, put the cherries in a saucepan with sugar and water and leave them on the fire until they boil. Let the composition cool for 10 minutes, then put it in glasses, dividing it evenly.


Method of preparation

Prepare a silicone mold with 6 holes & icircn flower shape, which is greased with coconut butter and placed on a tray.

Put the coconut milk in a saucepan over low heat, with the sweetener, and when it starts to boil add the agar-agar and mix well, dissolve well and keep the mixture on the fire for about 2 minutes. , mixing & acircnd continuously. Then set aside, add the vanilla extract and anise and mix. Then pour the composition into the silicone molds and place the tray in the refrigerator until it has cooled completely and dried.

Drain the canned pineapple well and cut into smaller pieces. Put a little coconut butter in a frying pan and place it over the pineapple and coconut sugar, over high heat, until the pineapple starts to turn slightly brown, pour over the rum and flambe. If rum is not used, you can use a little canned syrup (1/2 cup), which is put with pineapple and kept on the fire until the liquid is reduced by half.

Set the pan aside and let the pineapple cool.

The coconut flakes, together with the sugar, are placed in a pan over low heat until the sugar melts and the flakes acquire a golden color.

To serve, place the panna cotta on plates, place the pineapple on top and garnish with coconut flakes.


Video: Δροσιστική μους ανανά με Αμαρέττo


Comments:

  1. Vasilis

    Sorry, I pushed that idea away :)

  2. Kevork

    I am absolutely confident in this.

  3. Juanito

    I apologize, but in my opinion you admit the mistake. I offer to discuss it.



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