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.
Mode Masak
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.
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