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Panna Cotta with Champagne Strawberry Jelly, Summer Fruit Salad and Sabayon


Ingredientes

  • crushed honey macadamia's, to garnish
  • Panna cotta:
  • 1 1/2 tablespoons powdered gelatine
  • 1/3 cup caster sugar
  • 200ml thickened cream
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Champagne and strawberry jelly:
  • 1/2 tablespoon powdered gelatine
  • 1/2 cup Sirromet Sparkling wine
  • 200g strawberries, chopped
  • 1 teaspoon lemon juice
  • 1/3 cup caster sugar
  • Sabayon:
  • 4 egg yolks
  • 1/3 cup sweet white wine/marsala
  • 1/3 cup sugar
  • 1/2 teaspoon orange zest
  • Summer fruit salad:
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh mulberries
  • 1/2 cup fresh strawberries.
  • 8 sprigs micro mint
  • 1/2 tablespoon icing sugar

Modo de preparo

Method
1. To make the panna cotta, sprinkle the gelatine and sugar over combined milk and cream in a small saucepan. Stir over a low heat, without boiling, until gelatine and sugar dissolve. Stir in extract. Strain and cool to room temperature. Pour into four serving glasses (1-cup/250ml glasses). Refrigerate until set.

2. To prepare the jelly, sprinkle the gelatine over the wine in a small saucepan. Stir over a low heat until gelatine dissolves. Remove from heat and cool slightly.

3. Process half the strawberries with the lemon juice and sugar into a puree. Stir puree and remaining strawberries into wine mixture. Divide strawberry mixture among glasses, over top of set panna cotta (it is important panna cotta layer is fully set). Refrigerate until set. To prepare the sabayon, whisk all the ingredients in a large bowl over a saucepan of barely simmering water until thick and creamy. Remove from heat.

4. To make the fruit salad, combine all ingredients in a small bowl. Generously spoon the sabayon into each panna cotta and top with the fruit salad and honey macadamias. Serve immediately.

Notes
1. We used powdered/dried gelatine in this recipe, but it is also available in sheet form know as leaf gelatine. 3 teaspoons of powdered gelatine (8g /one sachet) is approximately equivalent to 4 gelatine leaves.

2. Try varying the berries according to what is in season – blackberries and raspberries would also be delicious.

3. You can use any type of serving dishes for the panna cotta. We used glasses so you can see the layers, but you could use ramekins, teacups or try unusual shaped cocktail glasses.

4. The lightly whipped custard referred to as Sabayon, originated in Italy and translates in Italian as Zabaglione. It can be served as a sauce as we have done here or simply served alone.

Dicas

http://au.tv.yahoo.com/my-kitchen-rules/recipes/

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