http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with pudding,desert http://www.recipesonrails.com/recipes/655 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/655/thumb/655.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 225.0 gram Cream, Heavy <br/> 500.0 gram Cream, Half-and-half <br/> 115.0 gram Sugar <br/> 7.0 gram Gelatin, granulated <br/> 1.0 teaspoon Vanilla <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Mix the gelatin with some of the half-and-half and set aside to bloom.</p> </p> <p> <p>Put the cream, half-and-half, and sugar into the ThermoMix. Process at 80C for 5 minutes at speed 1 with butterfly. Mixture should just reach 80 at the end of the 5 minutes. (Alternatively, mix in a sauce pan till the mixture reaches about 170 F). Add the gelatin/cream mixture and process another minute or two without heat, or until gelatin dissolves.</p> </p> <p> <p>Portion into individual cups/ramekins and chill for at least two hours.</p> </p> <p> <p>My favorite way to serve is to make a sugar syrup with a cup of sugar and a cup of water. Heat and reduce by about 1/3 or until a consistency you like. It can be rather thin. Place the syrup into a blender (or the ThermoMix) and add a handful of fresh basil leaves. Process on high for about a minute. Filter and reserve. Serve the pana cotta with a small ladle of the syrup. Sprinkle with cleaned passion fruit seeds (they are black to make a nice presentation, and crunchy to offset the creamy pana cotta.</p> </p> <p> <strong>Servings:</strong> 6<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/655 " />http://www.recipesonrails.com/recipes/655 </a> </p> 2012-05-22 19:08:02 UTC