I am sure this recipe will attract you.
This is a perfect dessert to end a meal with the acidity of the fruit and sweetness of the cream.
Preparation: 20 min. Cooking time: 15 min. Resting: 2h
WHIPPING CREAM 50 CL or 500 ML
CASTING SUGAR: 50 G
2 SHEETS OF GELATIN 2 G
12 PASSION FRUITS OR
170 G OF PASSION FRUIT PULP (I had in my cupboard).
For Kiwi coulis
2 KIWIS OR MORE
Next time I will make a little more because the flavors mixture is excellent.
SUGAR (according to your taste)
Depending of the acidity of the fruit.
For the Panna Cotta
Put the gelatin in cold water to soften.
If using powdered gelatin you add to the cream later.
Bring the cream to a boil with 50 g of sugar (except if you use pulp of passion fruit in syrup as it is sweet enough.
If using powdered gelatin whisk in and let it cook for 2 minutes while continuously whisking.
If using gelatin sheets, remove for the heat, add the gelatin and mix well.
Then poor the cream into 6 glasses and refrigerate for at least 2 hours.
Alternatively you can also use a silicon mould. In that case I leave in the Freeze and unmold when harden.
For fruit coulis
Peel and cut thouroughly kiwis.
Blend with the desired amount of sugar.
I advise you not to over overcharge the quantity of the sugar in order to maximize the fruit flavor.
Today your children will love the recipe and probably most your friends as well !
What do you think of a marshmallow on a biscuit covered by chocolate?
For this I used
1 Italian meringue
1 sweet dough
minimum 300 g dark chocolate, milk or white
Here is what I used but please feel free to use whatever you like
It makes: 24 pcs of 35mm
My meringue the link below:
For the quantities
Ground 1: 65 g sugar and 17 g of water
Ground 2: 40 g and 15 g of white sugar
I suggest you buy a scale spoon because it is very difficult to quantify such a small amount.
You may very well increase the quantity of the sweets, they will surely be eaten fast but I always advise when testing a new recipe try to stick to what it says.
You can always substitute when you already know what to expect from a recipe.
Make a sweet dough see the attached link;
I used half of this amount
Let it chill at least 30 min.
Roll the dough 0.5 cm thick. With a cookie cutter make biscuits.
Bake for fifteen minutes in a preheated oven at 180 ° C. Gaz 6
Or until edges are nicely golden. (As pictured)
Preferably cool on a wire rack.
Meanwhile, prepare the meringue:
Put the meringue in a pastry bag, I chose a round tip nozzle
but you can easily subsitute with a star tip
it will even look prettier .
Poach on the cookies making small mountains.
If it is not perfect it is not important and rather amusing.
Children would be more than happy to help you, the pastry bag is always an attraction my house.
In a preheated oven at 110 ° C
Let them dry for 15 minutes.
Place your sweets on a wire rack fairly spaced so that they be properly
To make sure I do not make a mess I placed a baking sheet under
Melt the dark chocolate, milk or white and cover the snow hook!
I used a fairly good amount to cover them fully.
Using a wooden spoon, I tapped on the rack to remove the excess
chocolate and get a thin layer, I think it tastes better
Allow to dry at room temperature as the refrigerator will tend to put spots on the chocolate.
On the inside you will find this:
Although I doubt you will have left overs but if you do make sure you do not to keep more than 24 hours, and they shall be stored in the refrigerator.
It is always pleasure to read your comment. Also do not hesitate to ask questions I will be more than happy to answer you.
Here is a recipe that will help you achieving dessert, meringue, snack, candy, marshmallow.
Using a thermometer is not a luxury but mandatory.
If you follow this recipe it should give you satisfaction. if not I will be more than happy to guide through it.
MASS 1: 325 G CASTER SUGAR , 85 G WATER
Mass 2: 200 G EGG WHITE, 75 G CASTERSUGAR
The two steps must be done simultaneously.
Whisk egg whites to very gradually until stiff
with sugar mass 2. Wait until you get the foam mixture before adding the sugar
Cook the sugar and water mass 1-116 degrees. especially not to mix the two ingredients but it is possible to move the pan to help dissolve the sugar.
Heat sugar and water from mass 1 to 116 degrees. Do not mix the two ingredients but it is possible to move the pan to help dissolve the sugar.
Once you reach the right temperature lower the speed of your electric whisk and add the syrup in the center next to the whisk.
Then increase the speed of the robot so that the meringue cools down.
It should reach about 40 degrees.
It will take quite a long time, be patient because it is worth it.
This meringue is not so sweet and a perfect thick consistency to make beautiful decors like the picture above.