Panna Cotta! For a long time I had, let´s say very reserved feelings about this dessert. You can find it on quite every menu of any italian restaurant. But it is very often from poor quality. Even if this dessert is more than simple to do it is obviously not so easy to get a really good tasting one. Very often it is in my opinion to hard and not creamy enough. I don´t know what is the reason for. Perhaps they use to much gelatine or the Panna cotta is not fresh... Whoever. Since I have tried it once for a Dinner with friends, I felt in love with Panna cotta. It is simple, readily done, delicious and needs only small time for preaparation. Sounds great no? Ok there are some obstacles: you need special forms so called Dariolforms (this are small cups made of stainless-steel that you can get in good household ware shops; little bit similar to puddingforms...but smaller and looking a bit different) and you have to prepare it some hours before you intend to serve it (the easiest way is to prepare it the night before savouring it..)
To prepare it you need for 4 small Forms (50 ml content):- 250 g liquid heavy cream
- 3 tbsp. sugar
- 1 little dash Vanilla paste (I continue loving the vanillapaste from Nomu) (or 1/2 tsp. vanillasugar)
- 2 tsp. good Jasminetea (or 1 teabag of a jasminetea) - 2 gelatine sheets (= 3,2 g) (if you have bigger forms or more guests just augment the ingredients respecting amount / relation..)
- First give the jasminetea in a teabag or use a readily filled jasminetea-teabag and hang the bag in the heavy-cream that you have poured in a pan. Add sugar and vanillapaste and heat the cream up until it simmers and boil together with the teabag for about 5-6 
minutes. Stir from time to time so that your cream want get scorched...- Meanwhile soak the gelatine in
some cold water
- After the cookingtime from the Cream, get the teabag out and mix the well drained gelatine sheets into the hot cream until dissolved.
- Pour the Cream in your prepared dariolforms (wash them with some cold water before pouring in the Cream)- Get the Panna cotta in your fridge for at least 5 hours.
- To serve them you have to get them out of the forms. To get them easy out of the forms: 1. put the Dariolforms for a few seconds in a bowl with some hot water. and 2. get around the edges with a sharp knife.
And now "slip" them out on a plate. Yeahh here they are....
I serve the Panna Cotta with some sliced fruit as decoration
3 comments:
mmmmmmmh :)
wow was the Jasmine taste prominent ? cause I've always thought cream tends to overpower tea, especially for things like panna cotta, creme caramel and creme brulee
Dear Swee San! When I thought about this flavouring I also was not sure if it would work.. But I once made it with lavender and it worked well so I thought why should it not work with some Jasmine Tea.. I think the point is to take a really good Jasmine Tea with a great flavour and to cook it together with the cream the whole time... So be sure it works. Looking forward to hear from your results.. :))
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