Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on January 23, 2012, 09:33:16 am
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This was the first recipe on the list which GD wanted to make today but the last that she could taste due to the setting periods of the layers. It would pay to make this one the day before you need it. Easy to make and very tasty. I ran a knife around the edge of the loaf tin and when it didn't drop out onto the plate, GD suggested I run hot water over the bottom of the tin :-)) :-)) Not a bad effort for a 7 year old.
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I think I am going to have to ask for this book for my b'day - the things you guys are churning out from it look amazing!
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Looks great Judy!
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Looks great, a very budding young cook you have there Judy :D
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yum, judy!
if you have the 2011 tm calendar, you could present it like the mandarin creme with almond panna cotta in individual serves - that would make it set faster.
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I don't have that one Thermoheaven, do you put the panna cotta layer on the bottom with the fruit layer on the top then?
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the presentation tenina used was lovely - she poured the mandarin layer in first and let it set diagonally (have to lean the glasses diagonally), then poured the panna cotta in and the presentation looked good. i always like individually presented desserts - makes serving easy and the remaining portions don't get messed up.
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I see what you mean thermoheaven and agree it would look lovely for dinner guests. Thanks for that, I'll try it next time.
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This was such an easy dessert to make, and got the silent nods and mmn mmns as it was being eaten. Had the same prob trying to get it out of the tray (but this must just be a pannacotta thing so meh, it comes out eventually) Definitely will make it again. 5/5
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It looks lovely.
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We had this for dessert last night as we were having visitors. I served it individually in martini glasses and didn't unmold it.
It was delicious and enjoyed by all.
If I make it again I'd use a little less gelatin in both layers as it was quite solid - I'd have preferred it to be a bit more wibbly-wobbly :)
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They both look great Judy & Katie.
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Lovely looking dessert Katie.Couldn't help to notice the nice looking choccies on the plate too ;)
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I'm sitting here licking my lips. :D
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I've made this for a christmas party tonite. I'm a little nervous because I misread the instructions and used both tablespoons of gelatine in the jelly :0
Kate said it was pretty solid with one tablespoon so I hope it's not too much like rubber !
I'll post photos tomorrow because I'm not unmoulding it until I get there due to the heat here today.
I've also made a cheesecake but will post details on another thread ( it's my first conversion!)
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This turned out ok even with double the amount of gelatine in the jelly.
I would increase the amount of Pannacotta though, it looked ok in the photo but when you cut it, it was a bit thin
(http://img.tapatalk.com/d/12/12/09/ydyqu4u8.jpg)
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I made this yesterday and unmoulded it today. I was a little disapointed with the appearance, since the pannacotta layer seems to have separated into 2 ??? ???
(http://i1057.photobucket.com/albums/t391/kheath1409/file-53.jpg) (http://s1057.photobucket.com/user/kheath1409/media/file-53.jpg.html)
I followed the instructions to the letter, so am not sure why the cream/milk layer separated. Any suggestions?
However, I am sure my 3 boys will eat it without caring what it looks like ;) ;) ;D
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Hi Karen, it is so annoying when panna cottas do that! I know the feeling. I think it has to do with the cream used. if the cream hasnt been homogenized (such as pure cream) then i find it does split. whereas is the cream is thickened cream, then I find it stays together and doesnt form layers. I usually use pure cream in ALL my recipes, but I have recently swapped to thickened cream when making panna cottas for that reason.
If you try it again let me know how you go !
Thanks, alyce
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Thanks for the quick reply Alyce - I think you might be right. I used pure unhomogenised cream to make this. Mind you, there were no complaints when it was served up! Next time I will try the thickened cream and see how it goes. Thanks again for your reply - I was thinking that it was something I had done wrong!
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Made this for Christmas lunch and everyone loved it. It was so easy to make. The only issue was that I used Rapadura sugar in the pannacotta so it was a bit brown - but still lovely. Will definitely make this one again.