WHITE CHOCOLATE PANACOTTA!
White chocolate panacotta
White Chocolate Panna Cotta with Mango Coulis
Bahan
Mango coulis:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 5 gram gelatin lembaran lalu rendam dengan air dingin sekitar 10 menit sampai blooming.
- Campur susu cair full cream, whipping cream, gula pasir, garam, dan vanila di dalam panci.
- Masak di api kecil sambil diaduk sampai mulai mendidih, lalu matikan api.
- Peras gelatin sampai airnya hilang, masukkan ke campuran susu panas, dan aduk sampai larut.
- Masukkan white chocolate couverture selagi campurannya masih panas lalu aduk sampai meleleh dan menyatu.
- Saring adonan panna cotta supaya teksturnya lebih halus.
- Diamkan adonan sampai uapnya hilang dan tidak terlalu panas lagi supaya gelasnya tidak berembun.
- Tuang adonan ke dalam gelas lewat punggung sendok supaya tidak ada gelembung, lalu simpan di kulkas sampai benar-benar set.
- Blender mangga sampai halus lalu masukkan ke panci bersama sedikit air, gula pasir, dan perasan jeruk lemon.
- Masak di api kecil sambil diaduk sampai teksturnya mengental seperti saus dan mulai bubbling, lalu matikan api dan dinginkan.
- Potong mangga menjadi dadu lalu campurkan dengan coulis yang sudah dingin.
- Tuang mango coulis beserta potongan mangganya di atas panna cotta yang sudah set, lalu sajikan.
Ingredients
Mango coulis:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut up 5 g of leaf gelatin and soak it in cold water for about 10 minutes until it blooms.
- Combine the full cream milk, whipping cream, sugar, salt and vanilla in a pot.
- Cook over low heat, stirring, until it just comes to a boil, then turn off the heat.
- Squeeze the water out of the gelatin, add it to the hot milk mixture, and stir until dissolved.
- Add the white chocolate couverture while the mixture is still hot and stir until it melts and blends in.
- Strain the panna cotta mixture so the texture is perfectly smooth.
- Let it stand until the steam dies down and it is no longer very hot, so the glasses do not fog up.
- Pour the mixture into the glasses over the back of a spoon so no bubbles form, then chill until fully set.
- Blend the mango until smooth, then put it in a pot with a little water, the sugar and the lemon juice.
- Cook over low heat, stirring, until it thickens to a sauce and starts bubbling, then turn off the heat and let it cool.
- Dice the mango and stir the cubes into the cooled coulis.
- Spoon the mango coulis and the mango pieces over the set panna cotta and serve.
Cook Mode
White chocolate panacotta
White Chocolate Panna Cotta with Mango Coulis
WHITE CHOCOLATE PANACOTTA!
WHITE CHOCOLATE PANACOTTA!
Bahan
Mango coulis:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 5 gram gelatin lembaran lalu rendam dengan air dingin sekitar 10 menit sampai blooming.
- Campur susu cair full cream, whipping cream, gula pasir, garam, dan vanila di dalam panci.
- Masak di api kecil sambil diaduk sampai mulai mendidih, lalu matikan api.
- Peras gelatin sampai airnya hilang, masukkan ke campuran susu panas, dan aduk sampai larut.
- Masukkan white chocolate couverture selagi campurannya masih panas lalu aduk sampai meleleh dan menyatu.
- Saring adonan panna cotta supaya teksturnya lebih halus.
- Diamkan adonan sampai uapnya hilang dan tidak terlalu panas lagi supaya gelasnya tidak berembun.
- Tuang adonan ke dalam gelas lewat punggung sendok supaya tidak ada gelembung, lalu simpan di kulkas sampai benar-benar set.
- Blender mangga sampai halus lalu masukkan ke panci bersama sedikit air, gula pasir, dan perasan jeruk lemon.
- Masak di api kecil sambil diaduk sampai teksturnya mengental seperti saus dan mulai bubbling, lalu matikan api dan dinginkan.
- Potong mangga menjadi dadu lalu campurkan dengan coulis yang sudah dingin.
- Tuang mango coulis beserta potongan mangganya di atas panna cotta yang sudah set, lalu sajikan.
Ingredients
Mango coulis:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut up 5 g of leaf gelatin and soak it in cold water for about 10 minutes until it blooms.
- Combine the full cream milk, whipping cream, sugar, salt and vanilla in a pot.
- Cook over low heat, stirring, until it just comes to a boil, then turn off the heat.
- Squeeze the water out of the gelatin, add it to the hot milk mixture, and stir until dissolved.
- Add the white chocolate couverture while the mixture is still hot and stir until it melts and blends in.
- Strain the panna cotta mixture so the texture is perfectly smooth.
- Let it stand until the steam dies down and it is no longer very hot, so the glasses do not fog up.
- Pour the mixture into the glasses over the back of a spoon so no bubbles form, then chill until fully set.
- Blend the mango until smooth, then put it in a pot with a little water, the sugar and the lemon juice.
- Cook over low heat, stirring, until it thickens to a sauce and starts bubbling, then turn off the heat and let it cool.
- Dice the mango and stir the cubes into the cooled coulis.
- Spoon the mango coulis and the mango pieces over the set panna cotta and serve.
Cook Notes
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