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    Saturday, January 02, 2016

    Egg nog panna cotta Recipe

    Egg nog panna cotta Recipe

        1/4 cup (60ml) cold water
        20g (2 sachets) powdered gelatine
        2 1/2 cups (600ml) cream
        1 1/4 cups (300ml) store-bought ready-made custard
        1/3 cup (80ml) brandy
        1/2 teaspoon mixed spice powder
        2 tablespoons icing sugar mixture, sifted

    Peach and cherry compote

        2 cups (500ml) water
        1 cup (220g) sugar
        3 teaspoons lemon juice
        2 yellow peaches, cut into wedges
        2 white peaches, cut into wedges
        1 tablespoon lemon juice, extra
        1 1/2 cups fresh or frozen thawed cherries

    Egg nog panna cotta Recipe
        Step 1

        Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.
        Step 2

        Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined. Whisk if any lumps form.
        Step 3

        Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.
        Step 4

        To make syrup: Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).
        Step 5

        Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.
        Step 6

        Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.
        Step 7

        To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.

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    Item Reviewed: Egg nog panna cotta Recipe Rating: 5 Reviewed By: Mrs. Chef
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