I love desserts and today I will give you a recipe for Christmas Panna cotta. I would also like to share a recipe for chocolate which I got as a Christmas present last year and loved.
I also have some Christmas table decorating ideas for the people who still need some inspiration. You can also check Christmas Calendar 6 for Christmas table decoration ideas!
Jouluinen Panna cotta
4 annosta
Ainesosat:
2 dl kahvikermaa
4 kpl tähtianista
kanelitanko
100 g valkosuklaata
2 rkl sokeria
1 tl vaniljasokeria
3 kpl liivatelehteä
2 dl kuohukermaa
pinnalle:
2 kpl glögipäärynöitä
2 dl mustaherukkalikööriä
glögiä
3 kpl liivatelehteä
tilkka kiehuvan kuumaa vettä
koristeeksi:
piparkakku
1. Pane liivatelehdet kylmään veteen pehmenemään. Mittaa kahvikerma, anikset ja sokeri kattilaan, kuumenna kiehuvaksi. Purista liivatelehdet vedestä. Sulata suklaa ja liivatteet kuumaan kermaan. Poista mausteet kermasta. Anna jäähtyä.
2. Vaahdota kuohukerma ja sekoita suklaaseokseen. Jaa seos jälkiruokamaljoihin tai tarjoilumaljaan. Anna hyytyä jääkaapissa.Valuta päärynät marinadista ja leikkaa neljäksi lohkoksi. Aseta jälkiruoka-annoksiin kaksi päärynälohkoa.
3. Liota cassishyytelön liivatelehdet kylmässä vedessä. Purista pehmenneet liivakot vedestä ja sulata tilkkaseen kiehuvaa vettä.
4. Sekoita liemi likööriin ja lusikoi kermahyytelön ja päärynälohkojen päälle. Anna hyytyä ja korista piparilla.
Christmas Panna cotta
4 portions
Ingredients:
2 dl coffee cream
4 star anise
1 cinnamon stick
100 gr. white chocolate
2 tbs sugar
1 tsp vanilla sugar
3 gelatin leaves
2 dl whipping cream
topping:
2 mulled wine marinated pears
2 dl blackcurrant liqueur
mulled wine
3 gelatin leaves
drop of boiling hot water
garnish:
gingerbread
Preparation:
Put the gelatin leaves to soften in cold water. Put the coffee cream, star anises and sugar in a pan and bring it to a boil. Squeeze the water from the gelatin leaves. Melt the chocolate and gelatin leaves in the hot cream. Remove the spices from the cream. Let it cool down.
Whip the cream and mix it with the chocolate mixture. Divide the mix in to serving bowls. Let it chill in the fridge. Remove the pears from the marinade and cut them in to four pieces. Place two pear pieces in one dish.
Melt the gelatin leaves for the blackcurrant jelly in cold water. Squeeze the water from the gelatin leaves and melt them in a bit of boiling water.
Add the liquid gelatin leaves to the liqueur and spoon it on the cream mixture. Let it chill and decorate it with a gingerbread biscuit and 2 pieces of pear per portion.
Recipe from:
http://kotiliesi.fi/ruoka/reseptit/jouluinen-panna-cotta
Home made chocolate
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| Picture from lifestylefood.com.au. |
Ingredients:
dark chocolate (you can use any chocolate you like but I like dark chocolate)
chopped dried apricots (you can also use dried cranberries, prunes or other dried fruit)
chopped unsalted cashew nuts (or any other nut you prefer)
white chocolate for decorating
preparation:
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove the pan from the heat. Do the same with the white chocolate.
Meanwhile, line a sheet pan with parchment paper. Turn the paper
face down on the baking sheet.
Pour the melted chocolate over the paper and spread to form a
rectangle, using the outline. Sprinkle the cashew nuts and apricots over the chocolate. Decorate with the melted white chocolate. Set aside for 2 hours until firm. Cut
the chocolate in pieces and serve at room temperature.
If you want to give the chocolate as a Christmas present you can put the pieces in a jar with a nice piece of (red gingham) cloth tied by a red ribbon.
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| Picture from Camillestyles.wordpress.com. |
And here some Christmas table setting ideas.
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