If you are still not convinced that buying the original ingredient is better than buying the processed version, maybe this will change your mind...
STRAWBERRY PANA COTTA
Four Cousins introduced 2 new liqueurs, a Marula fruit cream and a Strawberry cream, and asked a few food bloggers to invent recipes using either of these liqueurs.
I decided to make a strawberry pana cotta. This was my first attempt at a pana cotta and it is really quite an easy dessert to make plus you can make it in advance and leave it in the fridge until you're ready to serve up.
Ingredients
1 cup cream
1 cup milk
¼ cup sugar
1 cup Four Cousins Strawberry Cream
1 tbs gelatine powder
2/3 cup greek yoghurt
250g fresh strawberries
3 tbs icing sugar
1 tbs lemon juice
Instructions
Heat the cream, milk and sugar in a pot and stir regularly until
the sugar has dissolved. Take it off the heat just before it starts to boil.
Add the gelatine and give it a proper whisk so that the
gelatine dissolves.
Add the strawberry cream and let it rest for a couple of
minutes.
Now stir in the yoghurt and pour into moulds / ramekins and
place in the fridge until set
(a good couple of hours at least).
Cut the strawberries into halves or quarters depending on
their size.
Put the strawberries, icing sugar and lemon juice in a
saucepan over medium heat and keep stirring until it becomes syrupy.
To remove the pana cotta from the moulds, dip each mould
into a bowl of warm water for about 10 seconds (just deep enough so that the water
doesn’t flow over the top) and whack it between your hands until it starts to
loosen from the mould. Now turn it out onto a plate.
Pour the syrup and strawberries over each pana cotta and
serve.
Disclaimer: Whenever I am using products that were sent to me for review or blog posts that are part of a competition, I will disclose it at the end of such a blog post. No hidden agendas or product propaganda. This blog post was written in response to the Four Cousins invitation to showcase their new products.
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