This recipe will conquer your heart with every spoonful. You don’t need to be a rocket scientist to prepare panna cotta, it’s extremely easy to make and a lifesaver if you have no idea what to prepare for your guests. This recipe makes 4 servings Recipe adapted from Francisco Moreira, Doces do Ofício cook book. Ingredients Panna Cotta 250 ml double cream 250 ml semi-skimmed milk 60 g caster sugar 1 steam dried lavender 1/2 tsp vanilla paste 4 gelatin sheets (small) Strawberry coulis 250 g strawberries 2 tsp caster sugar Preparation Place the cream, milk, caster sugar and lavender stem in a saucepan under medium heat and let it…
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Tart Bourdaloue
Originally created in Paris consists in an almond based filling called frangipane, laminated pears coated with a vanilla and cream mixture. On top, toasted almonds and icing sugar to dust. Pears are so versatile and these always look good on camera. Baking tips Grease the tart tin thoroughly with butter. The uncooked pastry shell and frangipane filling go together into the oven. Recipe adapted from 24 Kitchen “Rudolph’s Bakery”. Ingredients Pastry 150 g plain flour 100 g unsalted butter, cold 75 g caster sugar 1 free range egg (L) Frangipane filling 100 g ground almonds 80 g caster sugar 40 g unsalted butter, at room temperature 1 free range egg…
