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In Cakes & sweets recipes, Glutenfree recipes

Yogurt panna cotta with blueberries and basil sauce

Author SaraPosted on Leave a comment
Yogurt panna cotta with blueberries and basil sauce

For summer nights or for picnics alike, a light and flavourful panna cotta with yoghurt and a blueberry and basil sauce topping is the ultimate dessert.

A simple to make, no fuss recipe to prepare a delightful panna cotta with yoghurt and a blueberry and basil sauce topping.

You need not many ingredients to prepare it and the results will be totally brilliant.

Ingredients (serves 4)
125 ml fresh cream
125 ml milk + 4 tablespoons
4 gr di gelatine
60 gr powdered sugar
190 gr greek yogurt
zest of half a lemon + 2 tablespoons of juice

125 gr blackberries
1 tablespoon powdered sugar
Juice of half a lemon
1 teaspoon vanilla extract
2 basil leaves

Preparation:
Let the gelatine soak in cold water – minimum time depending on the instructions on the gelatine case.
Pour the milk into a small casserole with the fresh cream and bring it to simmering point.
Take it off the stove and add the powdered sugar; stir well to prevent lumps.
Then add the zest and the lemon juice, stir and let it sit to cool down.
When lukewarm add the greek yogurt and stir well again.
Lastly, squeeze the gelatine, put in it a small pan with a couple of tablespoons of yogurt, and just after it’s melted pour it into the cream. Mix well and then pour the cream with the yogurt in glasses or other moulds of your choice and let it sit into the fridge for at least 4 hours. I let it cool well overnight, and it worked just perfectly.

Passing on to the sauce, wash the blueberries and put them into a small casserole with the powdered sugar and the lemon juice, the vanilla extract and the basil leaves. Let it cook gently for a while, softly squeezing the blueberries when they start getting creamy. Let it on the stove until a thick syrupy sauce forms. Then remove the basil leaves and let it cool down.

Serve with the blueberry and basil sauce on top.

In Cakes & sweets recipes, Glutenfree recipes

Mint and chocolate panna cotta

Author SaraPosted on Leave a comment
Mint and chocolate panna cotta

I’ve always loved the After Eight cookies, deliciously filled with mint and covered with chocolate. I loved them to stomach ache, and I have never eaten them ever since.
But the contrast between mint and chocolate is one of my favourites, and I have baked in time several tarts combining these flavours.
Mint and chocolate are quintessentially British, together with beans on toast and cream and strawberries. I went to London a couple of years ago and I found it culinary wise more European than its government would wish it to. I wonder whether it’s like this everywhere in Britain, or if in Bournemouth (where I studied so long ago) they keep on having those terrible cucumber sandwiches.

Today I am preparing for you a dessert embodying mint and chocolate in full. The mint and chocolate panna cotta joins together Italy and Britain, and it’s a perfect combination for flavour and taste. It’s also quite easy to prepare, and as summer is quickly on its way, it’s good to have a great recipe for a dessert which is fresh and full of flavour and does not require the oven.

What’s better than that?

Ingredients.
500 ml fresh cream
70 ml mint syrup
70 gr dark chocolate
5 gelatine leaves
Mint to decorate (quite optional)

Preparation:

Soak two gelatine sheets in cold water for about 10 minutes.

Then, put in a non-stick pan 200 ml of the fresh cream and the chocolate cut in chunks. Heat the cream until it gets to the simmering point, then turn the heat off and keep on stirring until the chocolate melts. Then add the gelatine sheets, well wringed out, and stir again until they dissolve.

Pour the cream in even parts in the glasses, and put into the refrigerator for half an hour to consolidate.

After 30 minutes, soak the remaining 3 gelatine sheets in cold water for about 10 minutes.
Then put the remaining cream in the non-stick pan with the mint syrup and bring it to simmering point.
Then turn the heat off, add the gelatine sheets (remember to always wring them out) and dissolve them in the warm cream.

Take the glasses with the chocolate cream out from the fridge, pour onto the chocolate cream the mint cream and put them again into the fridge for at least 2 hours (three would be better).

Before serving, you can sprinkle on top some grated chocolate and a few mint leaves.