Dice strawberries and lightly dust it with icing sugar.Slowly pour the jelly on top of the set panna cotta, make sure to only add it on when the jelly mixture is room temperature or cooler.Chef Tip: To keep citrus tasting like its natural taste, keep it away from heat. Then add the rum and lime into the mix, once slightly cooled. Warm up water and dissolve the gelatine sheets in it.Pour into glasses and set in the fridge.(Adding the milk cold regulates the temperature in the pot so the cream and mango puree doesn’t split) Once completely dissolved, now add the cold milk. Drain gelatine, and dissolve into the mixture. Chef Tip: If mango puree isn’t available, tinned mango cheeks can be used as a substitute. Mix thoroughly until all sugar is dissolved. Mix Cream, sugar and mango puree together in a pot and bring up to a warm temperature.So, for this recipe it would be (15 Gold Sheets or 35gm Powdered Gelatine) 1 Titanium Sheet = 3 Gold Sheets = 7gm Powdered. If Titanium sheets aren't available, it can be substituted with the other forms. Chef Tip: Gelatine comes in different shapes and forms, (Titanium & Gold sheets or Powdered). So making this dessert a day in advance is key! Instructions Mango Panna Cotta, lime rum jelly, shortbread, strawberry, mint (gf)Ĭhef Tip: Gelatine needs two things to work, time and temperature. Depending on what glassware you have available, a stemless wine glass will make the perfect size for the full size dessert and a shot glass works well for canape size. We've served it both as a regular dessert and a canape sized dessert at our events by changing the size of the glasses we use to plate. Celebrate the warmer months with this tropical dessert recipe from the HostCo menu.
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