Hello reader.
So my last sit-in was all about Tiramisu, which was quite easy. It was all about assembling the parts and pieces like the sponge cake, mascarpone cream, and the kahlua/irish cream/coffee. We don't have the Italian lady-finger sponge thingys in Myanmar, so we made little adjustments (which were just as delicious :B )
ANYWAY lets get jiggly with what this post is really about. Cream. Heavy cream to be exact.
There are so many types of cream that it's confusing (it is for me anyway). So I found this little guide to different types of cream. I wanted a cheese cake recipe I learned at Sharky's, so I got a liter of heavy cream. But! I only needed 160 grams, and now I need to use it up before it goes bad.
And here's how!
Panna Cotta, its quick and easy and just what I needed to fill up my time. I found the perfect Panna cotta recipe on David Lebovitz's blog, he has such great recipes it's really a treasure trove for foodies. I added the strawberry compote to balance the creamy-ness of the cooked cream, it's really something.
Anyway here's the recipe:
Panna Cotta with a Strawberry compote:
Panna cotta-
4 cups of heavy cream
1/2 cup of sugar
2tsp of vanilla (or 1 vanilla pod)
2 pkg of gelatin (if you're using gelatin sheets it's 6 sheets)
6 tbs of cold water
1.) Heat the cream and sugar in a sauce pan until the sugar dissolves. Then remove from heat and add vanilla. (if using vanilla bean, split bean and add to the cream before you put of on the stove, then the flavors will come out)
2.) Lighty oil cups/ molds with neutral tasting oil.
3.) Sprinkle gelatin over cold water then let dissolve for 5-10 minutes.
OR
soften the gelatin sheets in some water then add just the soften gelatin to the cream when its time to combine the two.
4.)Add the gelatin to the cream and stir until dissolved.
5. Divide mixture into molds and chill in the fridge for at least 2 hours.
Strawberry Compote:
1/3 cup of defrosted strawberries
2 1/2 tbs of sugar
and a twist of lime/lemon.
1.Combine all of this in a sauce pan and cook until the juices of the strawberries are at the consistency of a syrup. You might want to add 1-2 tbs of water if the strawberries don't bleed ( It's a weird way to put it but its true)
So my last sit-in was all about Tiramisu, which was quite easy. It was all about assembling the parts and pieces like the sponge cake, mascarpone cream, and the kahlua/irish cream/coffee. We don't have the Italian lady-finger sponge thingys in Myanmar, so we made little adjustments (which were just as delicious :B )
ANYWAY lets get jiggly with what this post is really about. Cream. Heavy cream to be exact.
There are so many types of cream that it's confusing (it is for me anyway). So I found this little guide to different types of cream. I wanted a cheese cake recipe I learned at Sharky's, so I got a liter of heavy cream. But! I only needed 160 grams, and now I need to use it up before it goes bad.
And here's how!
Anyway here's the recipe:
Panna Cotta with a Strawberry compote:
Panna cotta-
4 cups of heavy cream
1/2 cup of sugar
2tsp of vanilla (or 1 vanilla pod)
2 pkg of gelatin (if you're using gelatin sheets it's 6 sheets)
6 tbs of cold water
1.) Heat the cream and sugar in a sauce pan until the sugar dissolves. Then remove from heat and add vanilla. (if using vanilla bean, split bean and add to the cream before you put of on the stove, then the flavors will come out)
2.) Lighty oil cups/ molds with neutral tasting oil.
3.) Sprinkle gelatin over cold water then let dissolve for 5-10 minutes.
OR
soften the gelatin sheets in some water then add just the soften gelatin to the cream when its time to combine the two.
4.)Add the gelatin to the cream and stir until dissolved.
5. Divide mixture into molds and chill in the fridge for at least 2 hours.
Strawberry Compote:
1/3 cup of defrosted strawberries
2 1/2 tbs of sugar
and a twist of lime/lemon.
1.Combine all of this in a sauce pan and cook until the juices of the strawberries are at the consistency of a syrup. You might want to add 1-2 tbs of water if the strawberries don't bleed ( It's a weird way to put it but its true)
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