R.Here is a certain magic for Jelly in the summer: its fun, its glass shine, and its ability to the joy of adults and children alike. This dessert tends to this magic and associate that is unintended to strawberry gel with vanilla Pana Kota. It is light, cold and ideal for long warm evenings when no one wants anything very heavy: simple but balanced, the berries are bright and tangible, and the cream is smooth and gently sweet. Better of all, everything can be presented forward, so all that remains is not to recognize it and enjoy swaying.
Strawberry Jelly Pana Kota
Preparatory 10 minutes
cold 6 hours+
Cook 1 hour 20 minutes
Make 6
For the strawberry layer
500 g strawberryWash it and excel, in addition to the additional to serve
200 g wheels sugar
40 ml lemon juice
1 vanilla bean pod
2 teaspoons of almond oilOr sunflower oil
3 leaves PlatinumGelatin grave
For the Panna Cotta layer
300 ml double cream
100 ml milk
50 grams of hurry sugar
2 gelatin leaves platinum power
Place the strawberry in the food therapist and pulse several times until they are coarsely cut. Transfer to medium saucepan and add 50 ml water, sugar and lemon juice. Divide the vanilla pod, discover the seeds (save it for Panna Cotta) and put the empty pod with strawberries. Put the pan over low heat and cook with gently stirring, for about two minutes, until sugar dissolves. Raise the heat to low medium and cook over low heat, stirring from time to time, for 10 minutes.
Migice the mixture through a soft sieve over a bowl, allowing it naturally to drip – avoid pressure on the pulp, as this can lead to the gel cloud (if your weirds are small, it works in batches). You should end up with about 400 ml of strawberry juice (saves tense pulp to move the yogurt for breakfast).
Meanwhile, take six Dariol molds or small glasses (150-200 ml) with a paper towel wearing almond oil or sunflower, and put it on a tray.
Soak gelatin leaves in very cold water for five minutes. Heat the tense strawberry juice (don’t let it boil), press excess water from gelatin, then stir the leaves in the warm juice until it melts. Divide the gel between the molds (about 60 ml each) and cool for about three hours, or until it is only set.
Once the gel is set, make the Panna Cotta layer. Mix the cream, milk, sugar, vanilla seeds seized in a small saucepan. Gently heat, stirring, until evaporated (do not boil), then take off heat. Soak two gelatin leaves in cold water for five minutes, then press excess water and stir in the warm cream until completely dissolved. Cold for 20 minutes, stirring from time to time.
Carefully pour about 60 ml of the Panna Cotta mixture over the strawberry jelly combination. The refrigerator for at least three hours, or overnight, until set.
When you are ready for the service, run a small knife around the edge of each template enough to break the seal. When the air slides, a soft bubble should be formed between Panna Cotta and the template. Turn to the serving dishes, wait with patience and Panna Cotta should be released in one soft and sick sigh. Immediately serve, decorated with additional strawberries.
