There was one chef who worked at our school, and at whose lessons there was always a lot of women. Sometimes I even doubted whether they came to learn how to cook or to admire a handsome brunette in a snow-white sparkling uniform. Once for his favourite students, he decided to cook a rosé dinner in which every dish was pink: salad, dessert, drink, and even pasta. Are you wondering what came of it?
There was one chef who worked at our school, and at whose lessons there was always a lot of women. Sometimes I even doubted whether they came to learn how to cook or to admire a handsome brunette in a snow-white sparkling uniform. Once for his favourite students, he decided to cook a rosé dinner in which every dish was pink: salad, dessert, - Prep time: 20 minutes + 3-4 hours’ chilling
- Cook time: 20 minutes
- Serves: 4-6
- Difficulty: medium
- Course: dessert
- Cookware: fine sieve, saucepan, cooking thermometer
- Cuisine: European
Ingredients
- 600 ml double cream
- 100 g sugar
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 7 g gelatine
- 15 g ginger root
- zest of 1 lime
- pink natural food colouring
For decorating:
- 200 g fresh berries
- 1 carambola
Cooking method
Step 1
Pour gelatine into a small saucepan, add cold water so that it completely covers the gelatine. Set aside until the gelatine swells. Put a saucepan with swollen gelatine on low heat. Whisk the gelatine constantly until it is completely dissolved. Remove from heat and set aside.
Step 2
Cut vanilla bean along in half. From each half, scrape seeds with a knife. Peel and finely grate the ginger root. Pour ½ cream into a saucepan, add ½ sugar, vanilla pod and seeds or vanilla paste, lime zest, and ginger, pour gelatine. Put on low heat and, whisking constantly, warm the mixture to 55-60°C. Remove from heat, discard vanilla pod.
Step 3
Pour the remaining half of the cream into a large container, add ½ sugar and beat with a mixer until thick and creamy. Strain the first half of the cream through a sieve into the mass, add the food colour according to the instructions on the package and mix gently. Pour into moulds for 2/3 of their volume. Place in the fridge to set for 3-4 hours. Serve with fresh berries and carambola slices.
My tips and tricks:
One famous chef told me that “the ideal panna cotta should shake like a beautiful female breast.” I am not an expert in these matters, but I know that thanks to the gelatine, panna cotta keeps its shape perfectly. Therefore, you can serve it by taking it out of the mould after chilling. And check how it shakes at the same time 😊 To do this, before you pour panna cotta, grease the moulds with any odourless oil. Leave it to chill. When it’s ready, just turn the mould over onto a plate – you will see panna cotta will “jump out” of it by itself. Serve it with sauce and berries and enjoy!
- 600 ml double cream
- 100 g sugar
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 7 g gelatine
- 15 g ginger root
- zest of 1 lime
- pink natural food colouring
- For decorating:
- 200 g fresh berries
- 1 carambola
- Pour gelatine into a small saucepan, add cold water so that it completely covers the gelatine. Set aside until the gelatine swells. Put a saucepan with swollen gelatine on low heat. Whisk the gelatine constantly until it is completely dissolved. Remove from heat and set aside.
- Cut vanilla bean along in half. From each half, scrape seeds with a knife. Peel and finely grate the ginger root. Pour ½ cream into a saucepan, add ½ sugar, vanilla pod and seeds or vanilla paste, lime zest, and ginger, pour gelatine. Put on low heat and, whisking constantly, warm the mixture to 55-60°C. Remove from heat, discard vanilla pod.
- Pour the remaining half of the cream into a large container, add ½ sugar and beat with a mixer until thick and creamy. Strain the first half of the cream through a sieve into the mass, add the food colour according to the instructions on the package and mix gently. Pour into moulds for ⅔ of their volume. Place in the fridge to set for 3-4 hours. Serve with fresh berries and carambola slices.