Diploma in Advanced Culinary Arts | Baking & Patisserie 374 Yield: 2 - 3 portions Ingredients Method Pannacotta 1. Soak the gelatin in ice cold water and set aside. 2. Boil together milk, cream, sugar & vanilla pod/extract. 3. Take off the heat and add drained gelatin sheet. 4. Stir until gelatin is dissolved. 5. Strain the mixture and remove the foam if necessary with a skimmer. 6. Pour it into pannacotta molds or glasses. Refrigerate for 4-6 hrs to set. 7. Remold or leave in the glass and serve with berry coulis or any other sauce. (To remold, submerge the mold in boiling hot water for a few second and turn it over on to the serving plate.) 8. Garnish with fresh fruit or berries, mint leaves and/or chocolate decoration. Berry Coulis 9. Place frozen berries and half of the water in a saucepan and bring to a boil. 10. Blend corn starch and sugar together dry and mix with the remaining cold water. 11. Add starch mixture to the boiling liquid and cook it until for a few more seconds. 12. Allow it to cool down on the side. Vanilla Pannacotta Pannacotta Milk 100 ml Cream 100 ml Sugar 35 g Gelatin sheet 1 pc Vanilla extract 1 tsp Berry Coulis Frozen berries 100 g Sugar 40 g Corn starch 1 tsp Water 80 g
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