Friday, May 22, 2009

3 layers panna cotta: honey, mango & strawberry

It's supposed to be end of spring here in Montreal, yet the weather is still extremely moody. Yesterday was crazy hot and sunny. Today was cold & cloudy most of the time.

The only good things that remain stable so far are the yummy fruits & vegetables. The vibrant colors, the ripe smells & the feel of them in your hands. I love everything about spring and summer (except for my allergies and the wasps that like to hover in my face)

So let's pretend it is hot outside, and indulge in this cold creamy & fruity goodness of panna cotta. A lot of the time it is made with cream ("panna cotta" means "cooked cream") but I went with whole milk instead. I started out with this recipe & then got carried away and made 2 other layers, lol!!!

Honey panna cotta
(recipe taken from Diary of a professional eater who got it from Giada D.L)
  • 2 cups whole milk
  • 2 packets of Knox gelatin
  • 1/2 cup honey (more or less depends on your taste)
  • a tiny pinch of salt
  • a tsp vanilla extract
In a sauce pan, mix milk & the packets of Knox, let sit for a few minutes, then put on medium low heat & stir constantly until heated through. Add honey, salt & vanilla extract, stir to blend, thwen take off heat and pour into glass. Refrigerate a few hours

Mango layer
(I didnt cook the milk, so it can't be panna cotta... but what is it then? Mango mirror?)
  • 1 Ataulfo mango, peeled and cut into chunks
  • 1/4 cup milk
  • 1 packet of Knox gelatin (I used only half and it wasn't set enough)
Put mango & milk in blender and work it until smooth. Sweeten it if you want but I didn't. Take about 1/4 of the mango mix, sprinkle the gelatin on top & mocrowave it for 10 seconds. Stir until everything is well blended and add the rest of the mango mix into it. Stir again.

Layer on top of set honey panna cotta. Refrigerate for an hour

Strawberry layer
  • 1 cups of washed, hulled & chunked strawberries
  • 1/4 cup milk
  • 1 packet of gelatin
Repeat the same steps as with the mango. Then layer it on top and refrigerate a few more hours.

I had some strawberries and a bit of the white chocolate Cointreau custard left, so I made another plate of dessert. All were greatly enjoyed by my parents and their friends.

TGIF!!!! Oh and Zesty Cook is giving away a blog make-over!!!! It's such a great idea!!!! Go visit & subscribe, u get recipes sent to you EVERYDAY! :O


Justin said...

very cool, and I bet it tastes great too

pigpigscorner said...

It looks so pretty!

The Hsinru Social said...

Hi! I love your creativity with this recipe and the visual set up. How did you get the pannacota to freeze at an angle like that? Did you have the glass cups tipped in the fridge?

"Tramie" said...

Thank you very much for your comment, I really appreciate it! :) and yes, I tilted the glass at an angle in the fridge to get that look. If you do make it, I hope you'll have fun & enjoy it!