Schlagwort: panna cotta

Kokos Panna CottaCoconut Panna Cotta

Update: Für das deutsche Rezept nach unten scrollen!

One year ago I started this blog!

I’m glad that I took this step. And I’m proud how it developed. It’s more than I’ve ever thought it would be or I would have here. I want to thank everyone, who  directed some kind words about it at me – here in the comments or just before the screen. I want to thank YOU for your visits!

Kokos Panna Cotta

In the last weeks I started to integrate some new features on the blog, like a Facebook page and even Twitter. Yeah, you’ve read right, Coconut & Vanilla has it’s own Facebook page! I would be pleased, if you jump over and become a fan. And if you want to know what I’m doing in the kitchen in between my blog posts, you can now follow me on Twitter and look over my shoulder.

Kokos Panna Cotta

Furthermore, with some help I invented a new blog design! It now looks fresher, cleaner and more personal. I hope you like it! I love it! We found those wonderful tomatoes, which you can see on my new banner, on the market in our area.

We bought them at my favourite stall, which sells fruit, vegetables and flowers they’ve grown by themselves. Last Saturday we bought there the most beautiful flower bouquet I’ve ever seen! I love to meander through the stalls and look at all the beautiful vegetables, flowers, fruit, cheese, bread, meat, olives, marinated sheep milk cheese… just everything you need. It’s the perfect beginning of the weekend and you get almost everything you need for the week.

Kokos Panna Cotta

One year ago, as I started this whole thing I was wondering how I should name it. And that’s not so easy, since there are a lot of blogs out there. But it didn’t took me long… One of my favourite desserts is panna cotta. And Coconut Panna Cotta is the one I love the most! I like the taste of the coconut milk pairing with the vanilla. I like to bite on that tiny bits of vanilla seeds. I like how it sounds. So why not name it like a favourite dessert? And that is how it came that my blogs name is Coconut & Vanilla. For this occasion I want to share my very own recipe of it with you.

Kokos Panna Cotta

Vor einem Jahr: Death by Chocolate

Kokos Panna Cotta

für 4 Personen

Zutaten:

  • 3 Blätter Gelatine
  • 400 g Kokosmilch
  • 100 g Sahne
  • 50 g Zucker
  • 1 Vanilleschote
  • optional: Kokoslikör 

In einer flachen Schale mit kaltem Wasser die Gelatine einweichen.

Kokosmilch, Sahne und Zucker in einen Topf geben und verrühren. Das Mark aus der Vanilleschote kratzen und beides in den Topf geben. Die Milch aufkochen und bei kleiner Hitze 5 Minuten köcheln lassen. Vom Herd nehmen und die Vanilleschote entfernen.

Die Gelatine ausdrücken (das Wasser wegschütten) und mit dem Kokosliquör zur Milch geben. Mit einem Schneebesen verrühren, bis sich die Gelatine aufgelöst hat.

Im Topf auskühlen lassen, bis die Milch anfängt zu gelieren. Umrühren und in kleine Gläser oder Förmchen füllen.

Mindestens 3 Stunden kalt stellen. 

One year ago I started this blog!

I’m glad that I took this step. And I’m proud how it developed. It’s more than I’ve ever thought it would be or I would have here. I want to thank everyone, who directed some kind words about it at me – here in the comments or just before the screen. I want to thank YOU for your visits!

Coconut Panna Cotta

In the last weeks I started to integrate some new features on the blog, like a Facebook page and even Twitter. Yeah, you’ve read right, Coconut & Vanilla has it’s own Facebook page! I would be pleased, if you jump over and become a fan. And if you want to know what I’m doing in the kitchen in between my blog posts, you can now follow me on Twitter and look over my shoulder.

Coconut Panna Cotta

Furthermore, with some help I invented a new blog design! It now looks fresher, cleaner and more personal. I hope you like it! I love it! We found those wonderful tomatoes, which you can see on my new banner, on the market in our area.

We bought them at my favourite stall, which sells fruit, vegetables and flowers they’ve grown by themselves. Last Saturday we bought there the most beautiful flower bouquet I’ve ever seen! I love to meander through the stalls and look at all the beautiful vegetables, flowers, fruit, cheese, bread, meat, olives, marinated sheep milk cheese… just everything you need. It’s the perfect beginning of the weekend and you get almost everything you need for the week.

Coconut Panna Cotta

One year ago, as I started this whole thing I was wondering how I should name it. And that’s not so easy, since there are a lot of blogs out there. But it didn’t took me long… One of my favourite desserts is panna cotta. And Coconut Panna Cotta is the one I love the most! I like the taste of the coconut milk pairing with the vanilla. I like to bite on that tiny bits of vanilla seeds. I like how it sounds. So why not name it like a favourite dessert? And that is how it came that my blogs name is Coconut & Vanilla. For this occasion I want to share my very own recipe of it with you.

Coconut Panna Cotta

One year ago: Death by Chocolate

Coconut Panna Cotta

yields: 4 desserts

Ingredients:

  • 3 leaves of gelatin
  • 400 g coconut milk
  • 100 g cream
  • 50 g sugar
  • 1 vanilla bean
  • coconut liquor, if desired

Soak the gelatin leaves in a small bowl with cold water.

Whisk coconut milk, cream and sugar in medium saucepan together. Cut the vanilla bean lengthwise and scrape out the vanilla seeds. Add both to the coconut cream mixture. Boil it up and let it simmer over low heat for 5 minutes. Set aside and pick out the vanilla pod.

Squeeze out the gelatin leaves gently (toss away the water) and add them with the liquor to cream. Stir until dissolved.

Let it cool down in the saucepan, until the gelatin begins to harden. Give it a stir and fill it in small ramekins or glasses. Refrigerate for at least 3 hours.

Heidelbeer-Buttermilch-Panna CottaBlueberry and Buttermilk Panna Cotta

Update: Für das deutsche Rezept nach unten scrollen!

blueberry and buttermilk panna cotta

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

blueberry and buttermilk panna cotta

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

blueberry and buttermilk panna cotta

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

blueberry and buttermilk panna cotta

Heidelbeer-Buttermilch-Panna Cotta

ergibt: 4 Portionen

Zutaten:

  • ca. 250 ml Fruchtpüree
  • 3 Blätter Gelatine
  • 1 Vanilleschote
  • 250 g Schlagsahne
  • 50 g Zucker
  • 250 ml Buttermilch

Das Püree auf 4 hübsche Gläser verteilen. Am besten einen Trichter benutzen, damit die Gläser sauber bleiben. Die Gläser einfrieren.

Einen tiefen Teller mit Wasser füllen und die Gelatine darin einweichen.

Die Vanilleschote aufschlitzen und das Mark herauskratzen

Die Sahne mit dem Zucker, dem Vanillemark und der Vanilleschote aufkochen, dabei ab und zu umrühren. Vom Herd nehmen und alles durch ein feines Sieb geben.

Die Gelatine ausdrücken und in die Sahne rühren, bis sie sich aufgelöst hat. 10 Minuten abkühlen lasse, dann die Buttermilch unterrühren.

Auf Raumtemperatur abkühlen lassen (meine war nach Zugabe der Buttermilch nur noch lauwarm).

Die Sahne auf das gefrorene Püree gießen.

In den Kühlschrank stellen und für mindestens 2 Stunden kühlen.

blueberry and buttermilk panna cotta

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

blueberry and buttermilk panna cotta

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

blueberry and buttermilk panna cotta

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

blueberry and buttermilk panna cotta

Blueberry and Buttermilk Panna Cotta

serves 4

Ingredients:

  • about 250 ml fruit puree
  • 3 leaves gelatine
  • 1 vanilla bean
  • 250 g whipping cream
  • 50 g sugar
  • 250 ml buttermilk

Give the puree in four nice small glasses with a funnel so the glasses stay clean. Freeze them.

Fill a soup plate with water and place the gelatine leafes in it.

Cut the vanilla bean lenghtwise without cutting all the way through. Scrape the seeds from the pods.

In a medium saucepan heat the heavy cream with the sugar, the vanilla seeds and the vanilla bean until the cream is just about to boil and the sugar is dissolved. Stir occasionally. Remove from the heat. Pour the cream through a fine sieve into a bowl.

Squeeze out the gelatine leaves gently. Whisk them into the cream until they are completely dissolved. Let cool for about 10 minutes and add the buttermilk.

Let cool to room temperature (mine already had room temperature after adding the buttermilk).

Pour the cooled cream onto the frozen fruit (a funnel is again helpful).

Place the panna cotta in the fridge and let them cool for at least two hours.