Hello everyone, today I
place the cake I made for Sunday, gluttons for my guests.
It 's a simple pannacotta which you can find the recipe here .
I prepared this cake with the molds SILIKOMART , I just noticed something.
The pannacotta recipe that I have, includes 3 sheets of gelatin, while I to make it soft I put only 2.5. This was certainly wrong, because a pannacotta too soft, it is less easy to transform from a silicon mold.
So recapping, 2.5 sheets of gelatin, are fine if the pannacotta and then goes into the glass must not be deformed. If, however, will be for a silicon mold, the case will put more fish glue (3 sheets) for a better seal. In fact my
have not left unscathed from the mold at all ... I think this is the least worst.
Well anyway in any case we are here to experiment and learn together, if it was all too accurate ... it would be nooo icky? :-)) Ok
however I am writing the recipe for the sauce, a recipe I invented and to which I have come after several experiments. I think it is the right consistency and better flavor:
pistachio or hazelnut sauce:
-50 g of white chocolate
-50 g of fresh cream
-pistachio paste or hazelnut
Getting Started , finely chop the white chocolate. Place a container a bagnomaria ed unire cioccolato bianco tritato e panna fresca. Mescolare con una spatola finchè il cioccolato non sarà sciolto e i due composti ben amalgamati. Infine aggiungere un cucchiaino (non esagerare altrimenti diventa stucchevole) di pasta di nocciole o pistacchi.
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