Panna cotta with cherry sauce

Panna cotta with cherry sauce

1. To the milk add the gelatin and let stand 5 min. Cherries, remove from the fridge and thaw at room temperature. Frozen berries, if they are not for decoration, it is not necessary to defrost until the end. When they are slightly frozen, they are easier to work.
2.  In a saucepan pour the cream, put plain and vanilla sugar, a strip of lemon peel and cinnamon. Put on high heat and bring to a boil. Reduce heat and cook, stirring, 5 min. Add the soaked gelatin in milk, heat for 2-3 minutes, stirring constantly, until the gelatin has dissolved (but do not boil). The lemon peel to remove
3.  a Bowl to put in a bigger tank filled with ice water. Pour into it the mixture and beat for 10-12 minutes, until it thickens.
4.  Remove from ice bath, pour it into moulds in the shape of a heart and put in the refrigerator
5.  preparing the sauce. From the cherries, remove the seeds and RUB the berries through a sieve into a saucepan.
6.  Add currant jam, add corn flour and mix. Bring to a boil over medium heat and cook for 1 min. Cool and refrigerate. Willing hearts remove from the mold. To hold the blade of a knife between the jelly and the bumpers shape sharply to hit the bottom and turn the jelly on a dessert plate. Pour the sauce.
7.  Panna cotta with cherry sauce is ready.

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