| Homemade Panna Cotta |
From "Ask DIY"
episode ADI-409 |
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Q: I'm looking for an unusual yet easy dessert I can make for my dinner club. What can you suggest? A: (Paul Sturkey, Ask DIY Cooking expert) I suggest an Italian dessert called Panna Cotta (literally, "cooked cream"). Panna Cotta with Pineapple Cashew Salsa Ingredients for the Salsa 1 cup fresh golden pineapple, small dice
1 cup fresh mango, small dice
1/4 cup cashews, toasted and chopped
1 Tbs. semisweet chocolate, finely chopped
1/8 tsp. cinnamon
1Tbs. light-brown sugar Ingredients for the Panna Cotta 1 cup milk
2 Tbs. unflavored gelatin
3 cups cream
2 Tbs. sugar
3 Tbs. honey
1/8 tsp. salt
1/4 tsp. rum extract
Preparation for Pineapple Cashew Salsa: Combine all salsa ingredients in a small bowl and let stand until ready to use (figure A). Preparation for Panna Cotta: - Pour cold milk into a heavy-gauge two-quart saucepan and sprinkle gelatin over milk. Allow to set for 5 minutes.
- Place pan over medium heat and stir until gelatin dissolves. (Do not boil. )
- Add cream and sugar, honey and salt; stir until sugar is melted (figure B).
- Remove from heat, strain (figure C) and add rum extract. Let mixture cool slightly.
- Place one tablespoon salsa in the bottom of each of eight martini or wine glasses and top with Panna Cotta mixture (figure D).
- Chill for six hours. Just before serving, garnish with another tablespoon of salsa, a fresh mint leaf and a slice of pineapple (figure E).
Serves 8. Q: My angel-food cake only rose halfway in the pan. What did I do wrong? A: You probably did what most people do: you didn't whip the egg whites enough. You need to be sure to whip them until they're nice and stiff. Here are a couple of suggestions to help you make sure the egg whites get beaten thoroughly: - Make sure the eggs are at room temperature (between 60 and 70 degrees).
- Wipe down the inside of the bowl and the whisk with vinegar before whipping the egg whites.
Q: Can I substitute half-and-half for cream in my sauces? A: You probably could, but I don't recommend it for a couple of reasons. First, half-and-half is half cream and half milk, and when you heat it, it runs the risk of separating. Second, when I use cream, I reduce it until it's a little thick and provides great consistency when it's added to a dish. Q: I came across marjoram spice in a recipe. What flavor will it add to the dish? Can I omit it? A: Marjoram adds a flavor that is similar to that of oregano, except it's a little lighter. I wouldn't necessarily omit it, but if you want to substitute oregano, just use a little less of it than you would of marjoram.
RESOURCES :
Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
Model: 0609604201
Author: Gail Gand and Rick Tramonto
(1999)
Clarkson Potter/The Crown Publishing Group/Random House
Website: www.randomhouse.com
Ice Cream and Iced Desserts: Over 150 Irresistible Ice Cream
Model: 0754805026
Author: Joanna Farrow and Sara Lewis
(2000)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Fruit Dishes and Desserts
Model: 0762102748
Author: Readers Digest Editor
(1999)
Readers Digest
Pleasantville, NY 10570-0235
Retro Desserts: Totally Hip Updated Classic Desserts b
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