INGREDIENTS
- – 200 g sugar.
- – Milk cream 600 cc.
- – 200 gr of mascarpone.
- – Lemon essence.
- – 3 g of gelatin.
- – 15 cc heat water.
- Extras:
- – Strawberries.
- – Blueberries.
- – Ask.
- For the crunch:
- – Flour 200 g.
- – Sugar 100 g.
- – Butter 100 g.
- Watermelon granite:
- – Sandia 500 g.
- – Basil leaves.
- Syrup:
- – Sugar 160 g.
- – Water 160 cc.
- – Peppercorns.
- Melon granita:
- – Melon 500 g.
- – Mint leaves.
- Syrup:
- – Water 160 g.
- – Sugar 160 g.
- – Cardamom seeds.
Learn to put together the traditional PANNA COTTA dessert that comes out so scrumptious! Accompanied by tremendous contemporary watermelon and melon granites
PROCEDURE:
1. Warmth the cream with sugar and mascarpone in a pot. Let it warmth up, with out boiling.
2. Activate the gelatin with 15 cc of heat water, combine and let it relaxation for a couple of minutes, then add slightly of the new cream and beat. Lastly, add the gelatin to the pot the place the cream is with the mascarpone and fragrance with the lemon essence.
3. Fill the glasses with the pannacotta and place within the fridge till they solidify.
4. For the crunch, make a sandblasting with the chilly butter, flour and sugar. Place on a plate and bake within the oven till evenly browned.
5. To assemble, when serving, add the crimson fruits, mint and the crunch.
WATERMELON GRANITA + MELON GRANITA
1. For the syrup: make it gentle, similar quantity of sugar and water and fragrance with the chosen seeds.
2. Convey to a boil and prepare dinner for 3 min and let cool.
3. In a blender, place items of watermelon with the basil leaves and for the melon, the mint leaves, add the syrup and mix the whole lot.
4. Pour onto a plate or low glass dish and place within the freezer.
When frozen, scrape with a spoon or fork, and return to the freezer. The perfect is to repeat this operation thrice in order that it’s nicely granulated.
5. To serve, scrape once more with a spoon and fill glasses or glasses.
