Panna Cotta with Syrup
Prepared during Desserts Heat
Junior MasterChef Pinoy Edition
by Gino Yang
Whip cream
Sugar
Water
Wall nuts
Gelatin sheets
Instructions:
1. Soak gelatin sheets in ice-cold water for 15 minutes
For the Sugar Sauce:
2. Measure 1 cup of sugar in a saucepan.
3. Cook over medium flame.
4. When it starts to melt and it gets watery, mix it a little with a wooden spoon. Consistency should be thick.
5. Add ½ cup of water and pour very slowly. Mix and let it set.
For the Panna cotta:
6. Measure whip cream into a big saucepan. Make sure whip cream is cold.
7. Warm whip cream over flame. Make sure it does not bubble.
8. Add 1 Cup sugar. Dissolve sugar making sure no bubbles form.
9. Add the gelatin sheets that have been soaked in cold water. Let gelatin sheets drip and remove excess water before adding.
10. Once gelatin sheets have been dissolved, strain to make sure the Panna Cotta is smooth.
11. Place in ramekins. Chill until texture is a little bouncy.
12. Plate with walnuts and top with sugar sauce.
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