Panna cotta with oranges
The basis of this treat is traditional. After all, the Italians, claiming the laurels of the authors of the dessert, do not think it without boiled cream. In the same combination of products, everything turns into a sophisticated dessert, which is flattering to present to any cook, home-grown or professional. And the fact that oranges today can be purchased regardless of the season, gives a chance to use the recipe for such a delicacy when you want. Cooking “pannochku” is not difficult, but you need to have enough time left for the dessert to freeze and take on the perfect shape. Ingredients for three oranges:How and what to do: with an orange, washed one after the other, I take off the peel tape. It turns out to squeeze them, I extract precious drops of juice. No, I use whole tapes. Peeled orange is still useful later. I hide it in the refrigerator.I put cream on sugar with a little fire.Dissolved white crystals, put in a saucepan of zest. I take the fragrant mass from the stove in a few minutes, leave it under the lid alone for 30 minutes. Half a portion of gelatin soak in water, if so indicated on the package, before combining it with the creamy mass. While the thickener comes to jelly condition, remove the cream from the cream. Then I return them to the fire. I add the pressed gelatin. If gelatin is instant, does not require additional procedures, I introduce it immediately into the cream. I quickly mix everything so that lumps do not form. I do not let the creams boil. As soon as the gelatinous crystals melt, I pour the prepared mass into the bowl (low glasses, glasses with wide fields), which I cover with cling film.
- 400 ml of cream;
- 40 g (no slide) of sugar for a creamy mass + a tablespoon of orange mass;
- water as needed;
- 10 g of gelatin.
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