Name: Vanilla panna cotta
Prep time: 15 min
Cook time: 15 h
Total time: 15 h 15 min
Yield: 5 persons
Ingredients: 300ml whole milk; 200ml heavy cream/whipping cream; 70g white sugar; 1/2 tsp vanilla extract or vanilla beans; 5.5g gelatin - dissolve with 1.5 tbsp water; For the sauce; 170g strawberry - cut into chunks; 40g white sugar; 1 tsp lemon juice

March 20, 2020

Vanilla panna cotta

Persons

Prep Time

15 minutes

Cook Time

15 hours

Total Time

15 hours, 15 minutes

Ingredients

300ml whole milk
200ml heavy cream/whipping cream
70g white sugar
1/2 tsp vanilla extract or vanilla beans
5.5g gelatin - dissolve with 1.5 tbsp water

For the sauce

170g strawberry - cut into chunks
40g white sugar
1 tsp lemon juice

Instructions

0. Dissolve the gelatine into 1.5 tbsp water.
1. Add the milk, heavy cream and sugar into a cooking pan and cook over medium heat until just before it starts boiling (about 60℃). Remove from the heat and add the gelatine from #0. Stir until it has dissolved completely. Add vanilla and mix.
2. Divide the mixture among 5 ramekins (or glass cups) and leave them to cool down. Place into the fridge for 5 to 6 hours, or until fully set (even overnight).
3. In the meantime, make the coulis In a small sauce pan, combine strawberries, sugar and lemon. Bring to a low boil and cook 5 to 6 min or until syrupy.
4. Remove from the heat and let it cool down to room temperature.
5. Pour the strawberry mixture into a blender and puree until smooth. You could skip this step if you like it.
6. Pour the strawberry sauce on top of the panna cotta and then serve.

March 19, 2020

Strawberry mille crepe cake

Serving Size

18cm round cake

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

100g plain flour/cake flour ( T45) - sifted
20g wheat starch - (If you don't have any, then increase plain flour to 120g)
2 eggs
10g sugar
dash of salt
420ml whole milk
30g unsalted butter
dash of food coloring (red) - optional

For the strawberry puree

80g strawberries - cut into chunks
20g white sugar

For the filling

80g strawberry - thinly sliced
400ml heavy cream/whipping cream (more than 35% fat is preferable)
70g white sugar
10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

1. making strawberry puree In a small sauce pan, combine strawberries (80g) and sugar (20g). Bring to a low boil and cook until syrupy. Remove from the heat and let it cool down to room temperature.
2. Once it has cooled, pour the strawberry mixture into a blender and puree until smooth. Set aside.
3. making crepe dough In a bowl whisk together eggs, sugar and salt, using an egg whisk. Pour the milk into the egg mixture slowly, gradually and mix well.
4. Add the sifted flour and wheat starch and mix well until the batter is integrated.
5. Strain the crepe mixture through a fine sieve. Add the strawberry puree and mix. Add also food coloring if you want the dough to have a more red color (optional). Then add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min~1h or even overnight.
Cooking the crepes :
6. Set a non-stick frying pan (about 20cm) on medium high heat. Once the pan is hot, brush with oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
7. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. Repeat until you finish all the batter.
8. Once cooled completely, use an about 18cm round plate or a cake bottom as a guide and cut off the crepe in excess.
Putting it all together :
9. Whip chilled Whipping Cream (400ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
10. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Place "thinly sliced strawberries" within a few layers, not all the layers.
11. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
_NOTE : _ I recommend non-melting powdered sugar if you can get it!

December 17, 2019

Strawberry ice cream with compressor machine

Serving Size

About 1L ice cream

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!