| 08 January 2008 |
| Panna Cotta Monsta |
I honestly have a problem. I buy things I don't even need or don't ever plan on
using. For example, I have about a thousand pairs of pants, t-shirts, shirts, dresses etc which I never ever wear and have never ever worn before. However, when I need to get outta the house, I never seem to have anything to wear.
This time, I had no reason at all to buy the hunka chunka Valrhona Ivoire that sits in my little ingredient rack. I didn't plan on making anything with it. An impulse buy, I must say. Just like everything else I own.
Finally, after about 2 weeks, I decided to make use of my hibernating chock-lit. Since it is Valrhona and everything, I wanted to use it in something that wouldn't mask the magnifiscent flavor of the chocolate itself. "Panna Cotta!" I yelled. I recalled buying a bunch of fresh apricots and looked for them in the chiller. Bingo, they were there.
That's when the real work began....I made an apricot coulis with the little sunset colored knobs. At first I had a tough time trying to peel the apricots. After 5 minutes of frustration, I decided to chuck everything into the pot, skin and all. There was no WAY I was going to injure my precious fingers which have already been through so much "abuse".
I googled some White Chocolate Panna Cotta recipes but the common thing most of the recipes I found had was that they all use a very minimal amount of chocolate. "Forget it!" I thought. "I'll make my own recipe!"
I boiled some cream and made a ganache with my Ivoire. "No milk?!?!" you must be thinking. Well you're right! Since I planned on setting these lil' babies in shotglasses which don't hold very much at all, I figured that ultra fatty richness was the way to go.
Oh, and don't you just love the silver leaf on top of the chocolate drizzle? Most of you guys probably think that silver leaves normally accompany sugar saturated indian sweets. Well, you're right. My ex-tutor got this from me on his trip to India, since he knew that I'd been hunting all over for it. (I didn't check Little India, since that's not the kind of place you'd find me in.It's just not my thang)
Anyway, enough of my mindless rambling. The panna cottas aren't silky like their original cousins, but that's the way I intended for them to be. They are rich, creamy, and have an almost ganache like consistency. I'm sure you'll love em'!
Valrhona Ivoire Panna Cotta with Abricot gelée
Serves 8
Abricot Gelée
- 5 apricots, halved, stoned and chopped into pieces
- 3 Tbsp sugar (or more depending on the tartness of your apricots)
- 1 tsp lemon juice
- 1/3 cup water
- 1/2 gelatin leaf (softened in ice water)
- 1/2 tbsp Apricot Schnapps or Apricot Brandy
Place apricots, sugar, water and lemon juice into a small pan.
Stir over medium heat to dissolve sugar. Let mix come to a boil and remain boiling for 2 minutes or until the mixture has thickened slightly. Turn off heat.
Pass mixture through a fine sieve to get rid of the skins. Make sure you squeeze the life out of the remnants in the sieve to extract as much flavor as possible. Set aside.
Valrhona Ivoire Panna Cotta
- 270g heavy cream
- 200g Valrhona Ivoire (Use fèves or chop up into fine pieces)
- 2 gelatin leaves (softened in ice water)
Bring cream to a boil and pour it over the chocolate as you would when making ganache. Stir with a rubber spatula to dissolve the chocolate. Try not to get too much air into the mixture.
Squeeze gelatin leaves and add this to your "ganache". Stir till dissolved. If the ganache is too cool, you can heat it above a bain marie before adding the gelatin.
Pour mixture into individual shotglasses. I managed to fill about 8. Don't fill it to the brim, though. Leave enough space for a thin layer of gelée.
Let set in the chiller till firm.
Finishing touches
Reheat your apricot coulis over a bain marie. Squeeze gelatin leaves and add them to the coulis. Stir to dissolve. When the coulis is cool, add in your Schnapps or Brandy.
Pour this mixture over your set panna cottas. Let set in the chiller till firm.
Finally, if you wish to, drizzle some good quality melted dark chocolate on top of the gelée, or top with sugared apricot bits. |
posted by Amrita @ 6:27 PM  |
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| 15 Comments: |
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Hi, may I know where you can find heavy cream in Singapore?
Thanks!
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Hi kat :)
Heavy cream is the same as Whipping cream. Check the chiller section in the supermarket! It should be next to the yogurt, buttermilk, sour cream etc. hth!
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Am, these looks heavenly. BTW, I do have a pack of those silver leaf. *wink*, now where can I find this design of shot glass. I have been looking it for the longest time. Prefer it to be slightly bigger though.
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These look so delicious and refreshing...
I buy lots of things I never use too... My husband doesn't understand that. :D
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Hey Edith, thanks!
Pat! Long time no se! Yes, no one will understand unless they have the shopping illness! :op
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they are lip-smackingly divine. Yet another heavenly creation by my dear friend....
Thanks for indulging me in treats all the time,homie!
=)
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Stef! Anything for my sista from another mista! Holla!!
Haha, we are such wannabes :)
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hey amrita,
that bit about buying clothes that you never end up wearing rings SO true for me as well! and of course, I have the same 'disease' when it comes to food purchases..
but think about it, without such mindless binge shopping, this gorgeous panna cotta wouldn't have been born :)
great work dear, on the gelee especially. It looks silky smooth.
-chitz (tastegoblet)
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Hey chits! For a moment there, when I saw "anonymous" I thought it was Ye Ol' Spammer who frequents my blog :op
Yes, clothes clothes clothes!! ...I have about 20 pairs I've never worn before? I feel really bad about it cos my dad/mom wouldn't be very pleased knowing that they bought things for me which are just hibernating in the wardrobe :(
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Amrita, have something for you. Check it out. http://preciousmoments66.blogspot.com/2008/01/sleepless-in-singapore.html
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Hello Amrita,
In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
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Wow, way cool recipe, Amrita. It reminds me that it's been way too long since I have had two of my favorite things: panacotta and Valrhona chocolate.
Great blog, keep it up!
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I love pannacotta! I cannot wait to try this out.
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Aimée, Valrhona makes all the difference! It's one of my favourites!!! Thanks!! :D
Alejandra, do try this out! It's a lot like a cross between a ganache pot/pannacotta! And you look stunning, by the way!
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Hi, may I know where you can find heavy cream in Singapore?
Thanks!