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Chef's Corner | Philstar.com
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Food and Leisure

Chef's Corner

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MANILA, Philippines - A meal isn’t over till dessert is served. Italianni's shares his recipe for panna cotta, a vanilla custard treat that’s light for the tummy.

Panna Cotta

Ingredients:

5 pcs. gelatin sheets

4 cups heavy cream

1 tbsp. vanilla extract  

120 gms. white sugar

Procedure:

Soak gelatin sheets in cold water for 3 minutes. 

Simmer cream in saucepan. Make sure it does not boil.

When gelatin is soft, squeeze out excess cold water then put in hot cream.

Using a rubber spatula, stir gently until gelatin is completely dissolved. Add sugar & vanilla extract.

Cook over medium heat until it simmers — simmer for three minutes.       Whisk to dissolve but avoid creating bubbles.

Pour into molds — 200 ml. per serving.

Chill the molds until mixture sets (6 hours).

Cover, label, rotate and refrigerate.

Serve with your choice of mango, blueberry or honey with walnuts.

Kitchen tips:

To easily remove burned-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop. Skillet will be much easier to clean.

If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato. It absorbs the excess salt for an instant fix.

Trivia:

Did you know that potatoes can take food stains off your fingers? Just slice and put raw potato on the stains and rinse with water.

vuukle comment

CREAM

GELATIN

ITALIANNI

LEFT

PANNA COTTA

WATER

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