No..I did not took a break from blogging, I was just busy teaching my friend how to cook since her parents and her maid was on vacation. I also had the privileged to teach in our Bible Study group as well. Is teaching one of my gift? I do not know..but it seems like a lot of my friends are encouraging me to teach. I was even contemplating on opening a small restaurant or start a cooking class near my daughter's school. I asked my friend's opinion regarding my two options and everybody suggested that the second one is much better. So before I become preoccupied with cooking class, here's a simple dessert everybody will love.
Panna Cotta literally means cooked cream. It is an Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin and letting it cool until set. It is best served with wild berries, caramel, chocolate sauce or fruit coulis (pronounced as koo-lee). Panna Cotta can be made with different flavors like as simple as vanilla, green tea, chocolate, and coffee, or as bold as tomato, beans and seaweeds. If you are health and weight conscious you can substitute milk with yogurt. What's nice about this dessert is that you can make this ahead and refrigerate it for 2 to 3 days before eating or serving it.
I started it out by simmering coconut cream (i used coconut powder), sugar and bloomed unflavored gelatin. Let the sugar and gelatin dissolve and transfer it into a ramekin or any container you desire. Set aside to cool and refrigerate until set. For the Pandan Cream, simmer the cream with pandan and sugar, turn off the heat once the sugar is dissolved. Let the pandan steep for 10 to 15 minutes then strain. Simmer the pandan cream again and add the bloomed gelatin, mix until dissolve. Let it cool then pour over the coconut cream which has been set. Refrigerate for at least 2 hours or overnight. Topped with macapuno and toasted unsweetened coconut flakes.
Note:
Bloomed gelatin is a step integral to ensure the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then when the mixture is heated, the gelatin will dissolved evenly.
By His Grace,
Panna Cotta literally means cooked cream. It is an Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin and letting it cool until set. It is best served with wild berries, caramel, chocolate sauce or fruit coulis (pronounced as koo-lee). Panna Cotta can be made with different flavors like as simple as vanilla, green tea, chocolate, and coffee, or as bold as tomato, beans and seaweeds. If you are health and weight conscious you can substitute milk with yogurt. What's nice about this dessert is that you can make this ahead and refrigerate it for 2 to 3 days before eating or serving it.
I started it out by simmering coconut cream (i used coconut powder), sugar and bloomed unflavored gelatin. Let the sugar and gelatin dissolve and transfer it into a ramekin or any container you desire. Set aside to cool and refrigerate until set. For the Pandan Cream, simmer the cream with pandan and sugar, turn off the heat once the sugar is dissolved. Let the pandan steep for 10 to 15 minutes then strain. Simmer the pandan cream again and add the bloomed gelatin, mix until dissolve. Let it cool then pour over the coconut cream which has been set. Refrigerate for at least 2 hours or overnight. Topped with macapuno and toasted unsweetened coconut flakes.
Note:
Bloomed gelatin is a step integral to ensure the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then when the mixture is heated, the gelatin will dissolved evenly.
By His Grace,
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