Gelatin is one of the ingredients that I always have in my kitchen. It is versatile, quick, and allows you to create wonderful salty and sweet dishes.
This month, the fantastic blog http://elfogondeeva.blogspot.com/ is hosting an event dedicated to the cooking with gelatin. I have many recipes that comes into my mind, but one that instantly hits me, is my traditional panna cotta recipe. This recipe is silky, delicate, smooth, aromatic and soft. Usually, I serve it with fruit compotes either strawberries, blueberries, peaches or apricots. This time, I have made a mix of strawberries and blueberries with a touch of rosewater. It came out delicious. I hope you will enjoy it.
Here goes the recipe:
3 cups of cream
65grams of sugar
3 teaspoon of gelatin powder
5 tablespoon of water
Seeds of a half of vanilla bean
Strawberries and Blueberries compote
300 grams of strawberries
100 grams of blueberries
60 grams of sugar (more or less depending on your taste)
3 tablespoons of rose water
For the panna cotta:
Put the gelatine in a cup, and add the water. Wait until the gelatine absorbs the water and makes a gel.
In a pot, place the cream over medium heat with the sugar, and the seeds of vanilla bean. Mix it. Once the cream starts to boil, add the gelatine and cook for two minutes. Distribute on glasses, let it cool and put in a refrigerator.
For the compote:
Wash the strawberries and blueberries. Put in a pan, cover with sugar and let it cook for 8 minutes at low heat. Once start to boil, add the rosewater, let it cook for one minute and turn off the stove. Leave it over the stove for 5 minutes. You can refrigerate after. Once is cool, place this compote over the panna cotta.Enjoy!