This is a post about strawberry pannacotta. But the picture is of BBQ rump steak, with asparagus and tomato, basil and mozzarella salad. And the reasons for this will become apparent...Some weeks ago Dagmar in Sweden posted some gorgeous little rose-shaped cakes and since then I have been a teensy bit obsessed with rose-shaped silicon cake moulds. Mine arrived this week and I decided that for a first thing I would take advantage of the British strawberry season and make a pannacotta.
So. I made 300ml strawberry puree (strawberries processed and seived), brought 100ml cream and 1tbs sugar to the edge of boiling, added 3 sheets of gelatine, soaked and wrung out and a touch of rosewater, combined and into the moulds and into the fridge (makes 4).
Only thing is that when I went to serve 2 of them last night, with some reserved strawbs and a sprinkle of sugar, they didn't turn out. They splodged onto the plate and needed scraping out with a silicon spatula. Wonderful flavour and texture, I will do it again, but in ramekins so I needn't unmould.
Tonight we were due to eat the other pair, but we ate so much of the rump steak in the picture that it is all I can do to stay awake, no way are we having pudding!
9 comments:
Shades of creme brulee past?
Creme caramel surely? You make a killer creme brulee!
I'm not surprised there was no room for dessert after a steak like that! It looks incredible. Even at this time on a Monday morning!
... AND there was enough leftover that I think we'll be having Thai beef salad tonight! When we make steak no meat eater goes hungry.
Sorry yes - creme caramel. Haven't ventured there since 1980 - something. Plus the debacle of 9 May 1998!
I'm also keen on pannacotta - especially after the Florence cooking class.
I do a mean Asian flavoured one with our home-grown kaffir lime leaves & some coconut cream.
That buttermilk pannacotta you made for the last one of Bill's birthdays I went to was brilliant too.
I think that was a Maggie Beer recipe.
Aw, splodge! Did you troubleshoot it? Was it not enough gelatin, or did it need longer to set? I have purchased some gelatin leaves and have been thinking of what I can with them...
What about an Earl Grey pannacotta? Ooh, I'm claiming that one!
The texture was fine - I think I should have oiled the moulds for their first outing.
Earl Grey? Bleurgh! You are welcome to that one (although it would be fragrant and I think very popular!)
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