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Enjoy some serious citrus action with this delightful dessert trio from the kitchens of
stripekazama
As most of you know, I made a strawberry pannacotta the other day and that made me wanting to experiment more. I'm currently visiting
alex-l and I thought this'd be the perfect opportunity to make them.
It's an orange pannacotta with strawberry sauce, a lemon pannacotta with chocolate sauce and lime pannacotta with blueberry sauce.
Serves 4.
Ingredients:
2 Oranges
2 Lemons
2 Limes
6 Strawberries
30 grams of chocolate
19 blueberries.
7.5 decilitre whipping cream
2 deciliter sugar
4 deciliter milk
6 gelatine sheets.
How to:
1. Cut the citruses in half. Take the limes and use a spoon to empty the halves off of contents. Put the contents into a blender and blend. Once you've done that, empty the contents into a strainer and let the juice run down into a bowl of sorts and pour it into a cup or glass or something. Do the same with the lemons and oranges. Save the peels, you will need them later!
2. Put three of the gelatine sheets to soak in COLD water for 5 minutes.
3. Boil the whipping cream together with 0.75 deciliter of the sugar. Once done, remove the pot from the stove and add all three soaked gelatine sheets to it and stir until melted.
4. Pour 2 deciliter of the cream-sugar-gelatine mixture into a jug and then add the limejuice. Stir and carefully pour it into the little 'limebowl'. Do the same to the lemon and lime. HOWEVER, use 3 deciliters for the lemon and orange.
5. Leave to settle in the fridge for 3 hours.
6. Put three gelatine sheets to soak for 5 minutes.
7. Once settled, take it out and then blend the strawberries together with a little splash of milk and 0.25 deciliter of sugar. Pour into a blender and blend.
8. Pour contents into a pot and leave it to boil. Once boiling, remove from the heat and add a soaked gelatine sheet to it and stir until melted. Now, take a spoon and cover the settled orange pannacotta with the sauce. Take a leftover strawberry and cut into slices and put one slice in it for decoration.
9. Then take 20g of the chocolate and melt it together with 0.25 deciliter sugar and about 2 deciliters of milk. Once boiling, add one of the sheets to it and let it melt. Take a spoon and carefully pour a thin layer of the chocolate sauce over the settled lemon pannacotta, add a triangle of the chocolate to it for decoration.
10. Take the blueberries and blend them together with 1 deciliter of milk. Pour contents into a pot and add 0.5 deciliter of sugar. Stir. Once boiling, add the last gelatine sheet to the blueberry sauce and let it melt. And do as with the others. Use as spoon to make a thin layer of the sauce on top of the lime pannacotta. Use a blueberry for decoration.
11. Put them back in the fridge and leave the sauce to settle for 2 hours. Once done, enjoy your triple citrus delights!
Please fave and comment on the original submission: click here
Allergy warning – recipe contains dairy products
Enjoy some serious citrus action with this delightful dessert trio from the kitchens of
stripekazama******************************As most of you know, I made a strawberry pannacotta the other day and that made me wanting to experiment more. I'm currently visiting
alex-l and I thought this'd be the perfect opportunity to make them. It's an orange pannacotta with strawberry sauce, a lemon pannacotta with chocolate sauce and lime pannacotta with blueberry sauce.
Serves 4.
Ingredients:
2 Oranges
2 Lemons
2 Limes
6 Strawberries
30 grams of chocolate
19 blueberries.
7.5 decilitre whipping cream
2 deciliter sugar
4 deciliter milk
6 gelatine sheets.
How to:
1. Cut the citruses in half. Take the limes and use a spoon to empty the halves off of contents. Put the contents into a blender and blend. Once you've done that, empty the contents into a strainer and let the juice run down into a bowl of sorts and pour it into a cup or glass or something. Do the same with the lemons and oranges. Save the peels, you will need them later!
2. Put three of the gelatine sheets to soak in COLD water for 5 minutes.
3. Boil the whipping cream together with 0.75 deciliter of the sugar. Once done, remove the pot from the stove and add all three soaked gelatine sheets to it and stir until melted.
4. Pour 2 deciliter of the cream-sugar-gelatine mixture into a jug and then add the limejuice. Stir and carefully pour it into the little 'limebowl'. Do the same to the lemon and lime. HOWEVER, use 3 deciliters for the lemon and orange.
5. Leave to settle in the fridge for 3 hours.
6. Put three gelatine sheets to soak for 5 minutes.
7. Once settled, take it out and then blend the strawberries together with a little splash of milk and 0.25 deciliter of sugar. Pour into a blender and blend.
8. Pour contents into a pot and leave it to boil. Once boiling, remove from the heat and add a soaked gelatine sheet to it and stir until melted. Now, take a spoon and cover the settled orange pannacotta with the sauce. Take a leftover strawberry and cut into slices and put one slice in it for decoration.
9. Then take 20g of the chocolate and melt it together with 0.25 deciliter sugar and about 2 deciliters of milk. Once boiling, add one of the sheets to it and let it melt. Take a spoon and carefully pour a thin layer of the chocolate sauce over the settled lemon pannacotta, add a triangle of the chocolate to it for decoration.
10. Take the blueberries and blend them together with 1 deciliter of milk. Pour contents into a pot and add 0.5 deciliter of sugar. Stir. Once boiling, add the last gelatine sheet to the blueberry sauce and let it melt. And do as with the others. Use as spoon to make a thin layer of the sauce on top of the lime pannacotta. Use a blueberry for decoration.
11. Put them back in the fridge and leave the sauce to settle for 2 hours. Once done, enjoy your triple citrus delights!
******************************Please fave and comment on the original submission: click here
Allergy warning – recipe contains dairy products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 853px
File Size 129.8 kB
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