A vanilla panna cotta with a mango jelly bulb, mango gel sauce and a chocolate ganache shard, or soldier in this case.
N-to-the-ommy!
Is it an egg? Is it a spoon? (I don't know about that one, k) No, why it's panna cotta of course.
As you can see this is a slightly late post, but hey, have a go next easter, or whenever really. It can really puzzle your friends!
I'd grown slightly tired of the chocolate eggs you get everywhere. I mean, let's face it, chocolate alone, is NOT dessert. It can be part of one, certainly, but I was on my tippy toes to make a sweet dish that resembled an egg and not entirely made of chocolate.
Thus: the Pann-Egg was laid.
Thus: the Pann-Egg was laid.
See what I did there?!
Let me just tell you how I made it ...
Vanilla Panna cotta:
600ml double cream
160ml full fat milk
4tsp (halal) gelatine powder
180g caster sugar
4tsp vanilla extract
Mango jelly bulb:
250ml alphonso mango purée
1&1/2tsp gelatine powder
3 tbsps double cream
Chocolate ganache shard:
75g dark chocolate
25ml double cream
Method:
For the panna cotta:
Dissolve the gelatine powder into 125ml of hot water and stir quickly.
Combine the cream, milk, vanilla extract and sugar into a saucepan and bring to the boil, then reduce the heat.
Stir in the gelatine mixture and turn off the heat.
Pour the mixture into small ramekins or moulds, leave to cool then whack 'em all the fridge so that they set. It usually takes 4 hours and more to set properly.
To serve, dip the ramekin into hot water, slide the sides out with a knife and turn upside down onto a plate.
Mango bulbs:
For these I used the lids of the cake pop moulds to form the bulb.
Dissolve 1 - 1&1/2 tsps of gelatine powder into 60ml of hot water.
Mix the gelatine and puree together and then take out some tablespoons of the puree and set aside.
With the remaining mixture, add roughly 3 tablespoons of double cream and stir. Pour this into the cake pop moulds and refrigerate!
Onnce set (it will still be wobbly/soft so you need to use a spoon to scoop the bulbs out) plonk them on top of the panna cotta to form an egg!
Chocolate soldiers:
Cut out rectangles (7x3cm) of greaseproof paper.
Melt the chocolate, add in the cream and stir.
Paint the greaseproof paper with the ganache and leave to set in the fridge until firm. Once they're done all you do is peel them off carefully.
To serve, place it on plate with the panna cotta, use the remaining puree that was set a side as the sauce and ba boom. You've got you're a nice plate of a PanEgg.
It's amazing. No yolk ;)
Dainty Cook x
No comments:
Post a Comment