INGREDIENTS
- PANNA COTTA:
- – 400 g of milk cream.
- – 150 cc of milk.
- – 100 g of sugar.
- – 8 g of unflavored gelatin.
- – 40 cc of chilly water.
- – Lemon zest.
- SPICED MALBEC SAUCE:
- – 1/2 glass of Malbec wine.
- – 1 tablespoon of honey.
- – A pinch of cinnamon powder, pepper, ginger powder and cloves.
- DRIED FRUITS AND PLUMS COOKIE:
- – 5 g of dried plums.
- – 25 g of almonds.
- – 25 g of walnuts.
- – 40 g of sugar.
- – 20 g of butter.
- – 25 g of egg.
- – 65 g of widespread flour.
LEMON PANNA COTTA WITH SPICED MALBEC SAUCE
PROCEDURE:
PANNA COTTA:
1. Place the unflavored gelatin in a bowl with the water to hydrate it.
2. In a small jug or pot, place the cream with the milk and sugar.
3. We deliver the jug to the warmth till the preparation involves a boil.
4. Afterwards, take away it from the warmth and add the already hydrated gelatin and the lemon zest to the preparation. Stir to homogenize the preparation.
5. Let it relaxation for a couple of minutes earlier than including it to the silicone molds or glasses.
DRIED FRUITS AND PLUMS COOKIE:
1. Course of the dried walnuts, almonds and cranberries with a mixer till you receive a paste.
2. Place stated pasta in a bowl so as to add the egg, combine with a spoon after which lastly add the flour.
3. Stretch it with a stick between two movies and place it within the freezer for five minutes.
4. Then place it on a greased tray and cook dinner within the oven at 180°C for 10 minutes.
5. As soon as the preparation is chilly, minimize it into small items to put it on the base of the glasses.
6. The panna cotta is then positioned on high of this preparation and positioned within the fridge till it solidifies.
SPICY MALBEC REDUCTION:
1. Place the wine, honey and spices in a pan. Warmth till the preparation has the consistency of a full-bodied sauce.
2. As soon as very chilly, place it on the floor of the chilly panna cotta.
