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Tuesday, June 19, 2012

Procrasti-baking

Whenever I'm meant to be doing something else, I inevitably find myself baking something! Recently instead of booking my travels, planning things or working, I decided to make a rasberry and lemon pannacotta. As you do. I have made pannacotta once before, and was so amazed at how easy it was. Pannacotta can look really impressive and technical, particularly with layers, but trust me- it's easy as pie!

I adapted the recipe from this amazing looking one; http://userealbutter.com/2009/02/17/pomegranate-lemon-panna-cotta-recipe/

As I didn't have pomegranate juice on hand, I settled for blended raspberries instead. I am also rather impatient, therefore not setting the first layer enough and I also think I didn't quite use enough gelatine, so the layer of raspberries bled a little into the lemon pannacotta- we'll just say I was going for rustic...!


Raspberry Lemon Pannacotta

Pannacotta Layer
1 large lemon- juiced (about 5 tbsp) and grated for the peel
2 tsps gelatin powder
1 cup full cream milk
1 cup cream
1 cup natural yogurt
1/2 cup sugar
1 tsp vanilla extract

Raspberry Layer
1/4 cup boiling water
2 cups frozen raspberries, thawed
1 1/2  tsp gelatin powder
1/2 cup icing sugar (to taste)
Extra water

Method

First, to make the pannacotta;
  • Sprinkle the gelatine over the lemon juice, sit for 10 min until dissolved. Will be a wierd, wobbly texture- don't be alarmed.
  • Heat milk and cream in a saucepan on low heat until warm, do not boil.
  • When soft, stir gelatine mixture and the sugar  in with the milk and stir over low heat untill dissolved.
  • Remove from heat and add in yogurt, lemon peel and vanilla extract, stirring until smooth.
  • Pour into desired glasses (clear and tall are best, I think the ones I used were a little bit big- but no-one complained!), filling 3/4 full
  • Refrigerate at least one hour before next layer.
Then, to make the raspberry jelly;
  • Stir gelatine in with boiling water until dissolved.
  • Blend raspberries with the sugar to taste, it should be a good balance of tart and sweet- you don't want it too sour since the other layer is lemon.
  • Stir raspberry mixture with the gelatine, and add some extra water until it is a desired consistency. (I kept mine quite thick, but the mixture would go further and be easier to pour if you make it a bit thinner)
  • Pour the raspberry layer over the set lemon pannacotta layer, and refigerate- best overnight.
  • NOM. 







 




4 comments:

  1. Great start Nanna-pants! I've never made anything with gelatin - oh.. apart from Aeroplane Jelly...

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  2. Thanka you, Lala! Yeah, its pretty wierd stuff, goes all gloopy. I was grossed out at first by what its made of, but decided I was being hypocritical since I eat lollies (and meat), so decided I may as well make something delicious out of it. x

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  3. Er yes, something like that! :S

    ReplyDelete