| RECIPE
OF THE MONTH |
 | Black Forest Gateau | | Black Forest Cake | | Read More.. |
|
|
PANACOTTA
|
Grand Marnier Panna Cotta
serves 5 to 6
2 cups heavy whipping cream
1/4 cup Grand Marnier, plus 1 tablespoon
1 tablespoon orange juice
1 1/2 teaspoons unflavored gelatin
1/2 cup sugar
1 teaspoon vanilla
Fresh raspberries
Mix 1 cup of heavy cream with Grand Marnier, orange juice and
unflavored gelatin. Set aside for 5 minutes.
In the meantime, bring water in a double boiler to boil. If you don't
have a double boiler, fill a pot half-full with water. Before you
boil, find a metal bowl that fits securely on top of the pot that you
can use as a makeshift double boiler.
In another pan, over medium heat, mix the other cup of cream, sugar and vanilla. Stir about 5 minutes until sugar dissolves. Then pour both mixtures into the metal pan over double boiler. Whisk for 4 minutes until cream is heated to gentle boil.
Pour into 4-ounce ramekins and chill for four hours. Top each dessert with 5 fresh raspberries before serving.
Banana Split Panna Cotta
serves 6
2 1/2 cups heavy whipping cream
1 1/2 teaspoons unflavored gelatin
2/3 cup sugar
1 vanilla bean pod, split in half
2 ripe bananas
6 tablespoons chocolate syrup
French Vanilla Cool Whip
Over medium heat, heat 1 1/2 cups of the heavy cream, sugar and 1 vanilla bean (scrape seeds into cream). Stir for 5 minutes until sugar is dissolved. Set aside for 30 minutes to allow the vanilla bean flavor to seep into the cream. Discard the pod.
Mix the remaining cup of heavy cream with unflavored gelatin. Set aside for 5 minutes.
Combine both mixtures and heat in double boiler for 5 minutes.
Cut several banana slices and place in bottom of each ramekin. Spoon mixture over bananas and refrigerate for 4 hours. Before serving, top each panna cotta with 1 fresh slice of banana, 1 tablespoon of chocolate sauce and Cool Whip. Serve immediately so bananas don't turn brown.
Note: Using a vanilla bean will give you a far superior quality and
flavor of vanilla. Beans are pricey, so if you must substitute, use 1 1/2 tablespoons vanilla extract instead. You do not need to let the cream rest for 30 minutes if you do this.
By Juliana Goodwin || May 14, 2008 Springfield News-Leader
|
| back to recipe list |
|
| WEB
SEARCH |
Search
The Web with
 |
|
