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- 4 cups of heavy cream or half & half
- 1/2 cup of sugar
- 2 teaspoons of vanilla
- 2 packets of gelatin, about 4 teaspoons
- 6 tablespoons water
Red Currant and Raspberry Coulis
- 2 cups of Red Currants
- 2 cups of Raspberries
- 1/4 cup of sugar
- 1/4 cup of water
- For the Panna Cotta - In a medium saucepan add 4 cups of cream and 1/2 cup of sugar. Bring to a simmer and stir until the sugar is dissolved. Then remove from heat and add 2 teaspoons of vanilla extract. If you are using fresh vanilla bean cut lengthwise and place inside the cream. Let it steep for about 30 min. Then remove and reheat.
- Meanwhile empty two packets of gelatin into a bowl and add 6 tablespoons of cold water. Mix thoroughly and let sit for 10 minutes.
- Then add very warm cream over the gelatin and mix well. Pour into your dishes. If you are using a cup that you want to take the Panna Cotta out of, then you should lightly grease your ramekin. You can use the tip of a knife to run it around the edges or place the dish in a cup of hot water and this will make it pop right out.
- Place dishes on a tray and put in the refrigerator for at least 4 hours. If you make them a night before you need them, that's even better.
- For the Coulis - In a small saucepan add a container of red currants and raspberries. Add a 1/4 of sugar and 1/4 of water. Bring to a simmer and reduce for about 30 minutes. Then push it through a chinois or sieve. Red Currants have lots of seeds, so its pretty important to remove them.
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.