Könnyű, nyári, krémes édesség málnával - recept szószedettel.
Panna cotta (in Italian it means cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatine, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel or with chocolate sauce. Somewhat similar versions of this dish are found in Greece, France and Finland, too.
Ingredients for the raspberry jelly (serves 8):
– 420 g (3 cups) fresh or frozen raspberries
– 162 g (2/3 cup + 1 tablespoon) caster sugar
– 2 teaspoons lime juice
– 3 teaspoons unflavoured powdered gelatine
Preparation:
1. In a medium saucepan bring raspberries and sugar and lime juice to a boil over medium heat. Reduce heat, simmer about 10 minutes until raspberries are soft and have released their juices, remove from heat.
2. Press raspberry mixture through a fine sieve into a small bowl and discard solids. Pour raspberry juice into a large liquid measuring cup filling to 590 ml (2½ cups). If there isn’t enough juice to fill to 590 ml (2½ cups) top up with water.
3. Sprinkle gelatine over 80 ml (1/3 cup) cold water in a small bowl. Allow gelatine to soften for 5 minutes.
4. Transfer raspberry juice to small saucepan and heat juice over low heat until warmed through.
5. Add softened gelatine and stir until gelatine is dissolved. Remove from heat and let cool slightly.
6. Divide evenly among dessert cups and refrigerate to set gelatine for 1 hour.
Ingredients for the panna cotta (serves 8):
– 830 ml (3½ cups) whole milk
– 237 ml (1 cup) heavy cream, 35%
– 169 g (¾ cup) caster sugar
– 1 vanilla bean, split and seeded
– 14 g (2 tablespoons) unflavoured powdered gelatine
– Fresh raspberries, to garnish
– Fresh mint, to garnish
Preparation:
1. Bring milk, cream, sugar, vanilla bean and seeds to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat, cover and allow vanilla to infuse, 20 to 30 minutes.
2. Prepare an ice water bath.
3. In a small bowl sprinkle gelatine over 80 ml (1/3 cup) water. Allow gelatine to soften for 5 minutes.
4. Return milk mixture to stove and reheat mixture over low heat until warmed through.
5. Add softened gelatine mixture to milk mixture. Stir until gelatine has completely dissolved, about 5 minutes.
6. Pour mixture through a fine sieve into a bowl. Set bowl over ice water bath, stirring occasionally, until cool but not set. Remove from water bath.
7. Spoon panna cotta mixture, evenly dividing between dessert cups, over top raspberry jelly layer. Refrigerate to set panna cotta for 2 to 4 hours.
8. To serve, top each parfait with fresh raspberries and a sprig of mint or a bit of chocolate.
to simmer – lassan főz, párol
until set – amíg meg nem dermed
somewhat – valahogyan
similar – hasonló
version – változat
frozen – fagyasztott
caster sugar – kristálycukor
unflavoured – ízesítetlen
powdered gelatine – por alakú zselatin
to bring to a boil – felforral
to reduce – lecsökkent, visszavesz
to release – kibocsát, kiad
to remove – eltávolít
to press through a sieve – átnyom szitán
to discard solids – eldobja a szilár darabokat
to pour – önt, tölt
measuring cup – mérő pohár
to top up with – feltölt valamivel
to sprinkle – megszór
to allow – enged, hagy
to soften – puhul
to transfer – áttesz
warmed through – átmelegedett
to add – hozzáad
dissolved – feloldódott
slightly – enyhén
to divide – eloszt
to refrigerate – lehűt
whole milk – teljes tej
heavy cream – (hab)tejszín
to split – felvág
to seed – kimagoz
to garnish – díszít
mint – menta
to bring to a simmer – csendes forrásig főz
to stir – kever, megkever
to infuse – beleönt, leforráz
ice water bath – jeges vízfürdő
stove – tűzhely
occasionally – alkalmanként
to spoon – kanalaz
evenly – egyenlő arányban
layer – réteg
sprig – ág
