dessert
Cardamom
Cardamom
Cardamom Panna Cotta
Panna Cotta is a very good example of a delicious dessert easy to prepare at home, since it requires only minimal equipment: a stove and refrigerator plus a few plastic molds we used to call Dariole. However, any person or glass ceramic dishes will do the job well well.
This smooth and creamy dessert is native to the northern Italian region of Piedmont.
The main ingredient in this recipe is fresh cream or thickened, here is a cold dessert with a new and very rich creamy taste. To this we can add almost any flavor we like, and for this example I chose one of my favorites Cardamom Panna Cotta.
These are the ingredients we need:
Milk: 540 g
Thickened cream: 1600g
Cardamom powder: 20 g
Powdered sugar: 300 g
Gelatin leaves / powder: 32g
To prepare, please follow the following method:
First soak the gelatine leaves in cold water with ice.
Combine sugar and cardamom powder together in a food processor or coffee grinder to make it very fine, soft and well combined. This will make integration easier cream later.
Begin to heat the milk and cream together in a heavy saucepan.
When it's hot times in the cardamom and stir a little sugar to dissolve. Then, stirring the mixture slowly with a spoon so may recording in the background very quickly.
In addition to gelatin water drain and squeeze out remaining water takes on a screen on the side.
Bring the cream / milk / Mix sugar / cardamom at a temperature of 85 º C (185 º F), (or if you do not have a thermometer on hand to stop the fire before the boiling point).
Take off the heat, add the soft gelatin and mix well until dissolved with a large spoon or spatula. Do not wear a gown, as they do not want any air bubbles that enter the mix.
Pass through a sieve the entire mixture and let cool a few minutes.
After the molds are filled light Dariole pre-greased with spray and keep in the fridge.
Let stand in refrigerator overnight.
The next day take the panacotta of molds, from a kitchen knife first dipped in the side of the pan and place directly on a plate. You can find the very soft texture, but this is how it should be.
Last pour over the side or in some fruit coulis or sauce is ready for tasting!
Hope you like to try this recipe for you, and like the texture and delicate flavor of this delicious Italian dessert.
For more interesting recipes please visit my blog here.
This article was originally published in " How to prepare Cardamom Panna Cotta. "
Can anyone tell me some way to stop fungal infection of cardamom plants?
Get in touch with the Agricultural University / college in your area or nearby. It will offer the best possible guidance to solve your problem.
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