Another single portion, another different glaze … ..red berries glaze.
A white chocolate panna cotta.
A light one, not so thick like I wanted it to be, but a glaze able to give a pleasant taste and a nice color.
The cranberries shortcrust pastry is the perfect combination with the not too sweet panna cotta, giving a little “crispness” to the dessert.
A simple but tasty treat.
White chocolate and red berries panna cotta - serves 5
2016-05-01 12:12:18
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Ingredients
- - Cranberries shortcrust pastry -
- 1.5 cup + 1 tbs (200 gr.) cake flour
- 8.5 tbs (120 gr.) soft unsalted butter, diced
- 9 tbs (80 gr.) icing sugar
- 2 medium egg yplks (32 gr.)
- ½ cup (65 gr.) dried cranberries
- some drops red food coloring
- - White chocolate panna cotta -
- 1+ ¾ cups (315 gr) heavy cream.
- 2 oz. (50 gr) white chocolate
- 2.5 (5 gr.) gelatin sheets
- - Red berries mirror glaze -
- 1 cup + 2 tsp (112 gr.) superfine granulated sugar
- 2.5tp (9.3 gr.) pectin
- 1 tbs + ½ tsp (19 gr.) glucose syrup
- 1 cup (245 gr.) red berries pulp (flesh)
- ¾ cup + 1 tbs + ½ tsp (185 gr.) water
- 3 + ½ + ¼ (7.5 gr.) gelatin sheets
- - To garnish -
- sugar sand
Instructions
- - Cranberries shortcrust pastry -
- Finely chop cranberries.
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar.
- Add lightly beaten egg yolks, salt, chopped cranberries, red food coloring and mix to combine.
- Add sifted flour and mix just to combine.
- Shape a ball, wrap in clingfilm and refrigerate for at least 3 hours.
- With a rolling pin, roll the pastry between two sheets of baking paper, 3 mm. thick, and with a round cookies cutter 3 inche (8 cm.) shape the cookies.
- Lightly prick bottom of the cookies with the tines of a fork
- Lay on a baking tray with baking paper and refrigerate for 1 hour.
- Heat Fan oven to 325 F (170°) and bake for 13 minutes.
- Cool on a wire rack.
- - White chocolate panna cotta -
- Soak gelatin sheets in cold water.
- Finely chop white chocolate.
- In a medium sauce pan, heat heavy cream (do not boil).
- Remove from the heat, add chocolate, wring gently gelatin sheets to remove excess water,
- add gelatin sheets and mix to combine.
- Pour the mixture into the silicone moulds 2.5 inches (7cm.) and ½ cup (90 ml.) capacity (not heapful) and freeze.
- - Red berries mirror glaze -
- Soak gelatin sheets in cold water.
- In a medium saucepan mix granulated sugar with pectin
- Add all the ingredients and bring to a boil.
- Let simmer for about 2 minutes, stirring from time to time.
- Remove from the heat and let cool lightly.
- When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
- Pass the mixture through a fine-mesh sieve.
- Use the glaze to 86 F - 30°C.
- - To assemble -
- Remove the frozen panna cotta from the molds, glaze and garnish with sugar sand.
- Spread some drops of glaze on the cookie, lay the glazed panna cotta .
- Refrigerate for 6-8 hours before serving
Notes
- Shortcrust pastry: With the pastry you will get 13 pieces.
- To get 6, you can halve the recipe.
- If you do not use cookies immediately, you can freeze.
- Glaze: I suggest to glaze at 77F – 25°C, so that it covers better the panna cotta.
- Keep the glaze at a changeless temperature…..otherwise, you will have 2 different colors, like me.
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