Panacotta

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Panacotta

Postby 4dogsagain » February 12th, 2017, 12:05 pm

I had eaten panacotta a few times, and felt that it was something that I could take or leave. Then I made it from a Nigella Lawson recipe, and I'm hooked. What's more, my husband likes it as well. We had it with rhubarb picked fresh from the garden this morning, and it was lovely!
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Re: Panacotta

Postby Badger's mate » February 12th, 2017, 12:25 pm

We like it too. We generally only buy cream if there are people coming round for dinner. Usually we buy too much and I sometimes use the excess to make panacotta. Typically served with poached fruits as available - rhubarb soon, then goosegogs, raspberries, loganberries, blackcurrants and raspberries again. :chops:

The alternative use of those fruits and cream are fools. :D
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Re: Panacotta

Postby suffolk » February 12th, 2017, 12:33 pm

Pannacotta with goosegogs poached with a sprig or two of elderflower - heaven on earth :D
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Re: Panacotta

Postby Prettykiwicrazy » February 12th, 2017, 12:39 pm

I love pannacotta too, beautiful texture if made properly. I think it's quite an elegant dessert and not too filling either. Never made it though, yet!!
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Re: Panacotta

Postby Badger's mate » February 12th, 2017, 12:56 pm

Never made it though, yet!!



I was surprised how easy it was to make. Give it a go! :D
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Re: Panacotta

Postby StokeySue » February 12th, 2017, 1:41 pm

I followed a suggestion from Raja, (Scientist 22 on the BBC) and made a saffron pannacotta with a fresh mango coulis as the pud to follow a Middle Eastern meal, much more to my taste than the usual sweet pastries
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Re: Panacotta

Postby 4dogsagain » February 12th, 2017, 2:31 pm

Prettykiwicrazy wrote:I love pannacotta too, beautiful texture if made properly. I think it's quite an elegant dessert and not too filling either. Never made it though,
yet!!


It's very easy. The instructions said to heat the milk and cream together, but I heated the milk, added the gelatine then the cold cream. That way it cooled quicker so that I could put in the fridge. A necessity in our 34 degree heat.
No gooseberries here, but I thought I might use blueberries. Mangoes are in season at the moment.
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Re: Panacotta

Postby earthmaiden » February 12th, 2017, 2:53 pm

When I was lucky enough to be invited to enjoy the tasting menu at The Old Bell in Malmesbury with Ianinfrance and various others some years ago, we had a superb coconut pannacotta. Pannacotta isn't usually my first choice from a pudding menu but this was sublime, I wanted to lick the bowl.
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Re: Panacotta

Postby Seatallan » February 12th, 2017, 5:29 pm

I was thinking of making one at Easter. I have some cream in the freezer which was left over from Christmas and having read this thread I now definitely feel inspired to do so. Too early for gooseberries but I do like the idea of a saffron pannacotta. :chops:
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