Una stella beneaugurante da portare sulla tavola per la fine dell'anno! English version below
Per la gelatina di frutti rossi: melograna oppure succo d'arancia o di mirtilli, 10g di colla di pesce, 1 cucchiaio di zucchero
Per la panna cotta: 800g di panna fresca, 200g di latte intero, 200g di zucchero semolato, 12g di colla di pesce, 1 baccello di vaniglia.
Per realizzare la gelatina di frutti rossi centrifugate con un ottimo estrattore di succhi come Oscar delle melograne fino ad ottenere 250g di succo. In alternativa potete usare ribes oppure mirtilli o succo d'arancia sanguinella; aggiungete 1 cucchiaio di zucchero semolato e fate riscaldare; incorporate la colla di pesce precedemente ammollata in acqua fredda e distribuite nello stampo rising star Pavonidea. Fate raffreddare in frigo.
Per la panna cotta riscaldate la panna con il latte, tagliate a metà il baccello di vaniglia e ponetelo in infusione nella panna per un paio d'ore. Riscaldate nuovamente, togliete la vaniglia ed aggiungete lo zucchero semolato e la colla di pesce fatta precedentemente ammollare in acqua fredda.
Fate intiepidire il composto e distribuite nello stampo, avendo cura di verificare che la gelatina si sia ben rappresa (cosa che io non ho fatto...), altrimenti la panna cotta, più pesante "scalzerà" la gelatina sottostante.
Mettete tutto in frigorifero e sformate dopo 12 ore, guarnendo con chicchi di melograna o altro frutto.
Panna cotta, Italian for cooked cream, is an Italian dessert made by simmering together cream, milk, sugar and gelatin then letting it cool until set.
- blueberry or orange juice
- 10 gr. (1/3 oz.) of gelatin leaves
- 1 tbsp. of sugar
- 200 gr. (1 cup) of milk
- 200 gr. (1 cup) of granulated sugar
- 12 gr. .(4/10 oz.) of gelatin leaves
- 1 vanilla stick.
To make the panna cotta, heat the heavy cream and the milk in a saucepan, cut the vanilla bean in half and place it in the saucepan to infuse for a few hours. Reheat it again, remove the vanilla stick, add the granulated sugar and the gelatin leaves previously soaked in cold water.
Allow it to cool and add it to the mold, making sure the berry gelatin has set completely (which I failed to do...), otherwise the panna cotta, which is heavier, will 'move' the berry gelatin underneath.
Place the mold in the refrigerator and remove from the mold after 12 hours, garnish with pomegranate or any other fruit you wish to use.
Panna cotta, Italian for cooked cream, is an Italian dessert made by simmering together cream, milk, sugar and gelatin then letting it cool until set.
Panna Cotta Star with Mixed Berries
Ingredients for the mixed berry gelatin:
- pomegranate- blueberry or orange juice
- 10 gr. (1/3 oz.) of gelatin leaves
- 1 tbsp. of sugar
For the panna cotta:
- 800 gr. (3 1/2 cups) of heavy cream- 200 gr. (1 cup) of milk
- 200 gr. (1 cup) of granulated sugar
- 12 gr. .(4/10 oz.) of gelatin leaves
- 1 vanilla stick.
Instructions:
To make the berry gelatin, use an excellent juice extractor like the one by Oscar to extract the juice from the pomegranates until you obtain 250 gr. (1 cup) of juice. You may also use currants or blueberries or blood oranges, add 1 tablespoon of granulated sugar and heat the juice; add the gelatin leaves previously soaked in cold water and place in the Pavonidea rising star mold. Place in the refrigerator to cool.To make the panna cotta, heat the heavy cream and the milk in a saucepan, cut the vanilla bean in half and place it in the saucepan to infuse for a few hours. Reheat it again, remove the vanilla stick, add the granulated sugar and the gelatin leaves previously soaked in cold water.
Allow it to cool and add it to the mold, making sure the berry gelatin has set completely (which I failed to do...), otherwise the panna cotta, which is heavier, will 'move' the berry gelatin underneath.
Place the mold in the refrigerator and remove from the mold after 12 hours, garnish with pomegranate or any other fruit you wish to use.
