Description
Soft creamy, slightly hot with a faint unique aroma of ginger layer the Panna cottas and easy as a summer breeze, with bright aromas of strawberry layer. The hot, burning sun, a light refreshing breeze, the coolness of the stream, the bright colors and aromas of flowers - try a taste of the summer!
Ingredients
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Cream
250 мл
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Milk
250 мл
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Sugar
5 ст. л.
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Ginger
20 г
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Gelatin
4 шт
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Compote
250 мл
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Gelatin
2 шт
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Strawberry
6 шт
Cooking
The leaves of gelatine for the Panna cottas and strawberry jelly to soak in sufficient cold boiled water in separate containers for 10 minutes (until transparent). Strawberry compote to pour into a saucepan, put on medium heat and heat to 60 ° C. to Remove the compote from the heat. Gelatine for the Panna cottas squeeze, add in the strawberry compote and stir until it is completely dissolved.
From strawberries to remove the sepals, each berry cut in half. To put beautiful strawberries in slanted glasses and carefully pour strawberry jelly. Put the glasses in an inclined position in a refrigerator (for this purpose it is convenient to use a box with cells from the eggs) until fully cured strawberry layer.
Ginger root peel and grate on a fine grater.
For the Panna cotta, mix the cream, milk and sugar in a saucepan. Add the grated ginger. A saucepan with the milk-ginger mixture to put on small fire and bring to barely noticeable boiling. Remove the mixture from the heat, let it brew ginger for 10-15 minutes, then strain through a sieve into another container. Allow to cool to 60*C and add to the mix the squeezed out gelatine to the Panna cottas. Stir well to dissolve gelatin.
Give the Panna cotta to cool to room temperature and gently pour into glasses, being careful not to disturb the strawberry layer. Put the glasses in the refrigerator until complete solidification of the dessert for 3-4 hours.
In this case it Panna cotta can be poured strawberry sauce or garnish with strawberries and mint leaves.
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