субота, 21. јануар 2017.

Panakota sa kruškom i sosom od slanog karamela i čokolade * Panna cotta with pear and chocolate sauce



Scroll down for Recipe in English

Opet panakota. pa ne može nikakvo sakupljanje da ne prodje da se nekom od mojih drugara ne prijede panakota. Ali moram da priznam da se i ja potajno obradujem kad to požele, jer je to nešto što mogu unapred srediti za desetak minuta , a izgleda kao da sam se dobro pomučila .

Obično kad pravim panakotu, gledam koje voće imam, a treba da se pojede i to su ovoga puta bile kruške i par kajsija.

Sastojci

500 ml pavlake
1/2 šolje sitnog šećera
3 kašičice želatina u prahu, rastvorenog u 1/3 šolje vruće vode
2 kruške
2 kajsije



Čokoladni sos i slani karamel

200 g tamne čokolade za kuvanje
2 kašičice ekstrakta za slani karamel
1/2 šolje  pavlake

Priprema

Oljuštimo voće, iseckamo, pa blenderom izblendamo u pire.
U šerpu stavimo pavlaku, mleko i šečer i samo pustimo da dodje do vrenja i sklonimo sa šporeta.
Umutimo omekšali želatin i dobro sve mešamo dok se želatin potpuno sjedini sa ostatkom sastojaka.

Sipamo pire od voća, dobro promešamo pa sipamo u posudice u kojima će se hladiti
Kada se malo ohladilo, stavimo preko noći u frižider.
Ako ih vadite na tanjir, stavite samo vrlo kratko dno pod vruću vodu, tako ćete panakotu lakše izvaditi


Pospemo čokoladnim karamel sosom

Stavimo usitnjenu čokoladu u činiju. Činiju stavimo na šerpu sa malo vode na dnu. Voda kad prokuva, da ne dodiruje činiju

Kada prokuva, dodamo ekstrakt slanog karamela i pavlaku. 
Mešamo dok se čokolada ne istopi .




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Panna cotta, with chocolate ,salty caramel sauce




Panna Cotta again?
I know, but it is not my fault. There is always someone who requests it when we have guests. 
Honestly, I do not mind. Not only I never get tired of this light recipe, but in secret I am glad when guest request it, as it can be made easy and day in advance. And it always looks like it was a lot of work to make it. On top, it is always great opportunity to use some fruit that's overdue,


Ingredients

500 ml cream
1/2 cup of sugar
3 tsp of powder gelatine, dissolved in 1/3 cup hot water
2 pears
2 apricots

Chocolate salty caramel sauce

200 g of dark cooking chocolate
1/2 cup of cream
3 tsp of  salty caramel extract

Create





Peel the fruit and cut in small chunks. Blend to a puree.
Dissolve gelatin in hot water and stand aside to bloom.
Put cream in a pan and just let it boil. Remove and let it cool a little. Pour in gelatin and mix till its all dissolved.
Add fruit puree and mix again
Pour in dishes you want it to cool and put in a freezer overnight.


When serving, pour chocolate salty caramel sauce

Put chunks of chocolate in a bowl that fits in a pan which contains little water on the bottom. Make sure when water is boiling, that it does not reach the bottom of the bowl.
Add cream and salty caramel extract and mix well until chocolate is dissolved.







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