Lately I have been thinking a lot.. and here is what I came up with..
Nowadays it is impossible to invent a recipe that is ultimately new, that is authentic and one of a kind. Let´s face it… everything has already been done before, and all of the new, as we think so, ideas, are just the new interpretations of the old ideas, some of which have existed for centuries…
Strangely, it is not depressing… not even disappointing at all.
It is in fact very inspiring.
Because…lets be honest here – there is a nothing worse than stagnation.
Any development is for good. Being one of a kind is great, but it is so much more important to be the one who drives it all further, who generates new ideas and is willing to work hard to create them, and bring them to life. No, he/she won´t become the Columbus of pastry or invent something we are not already aware about (most probably, with its exclusions of course). No, most probably he/she won´t. But what he/she will do – is go out there and do something. And this is what matters.
I know how you all guys love simple recipes. I mean.. duh, haute cuisine pastry is cool.. but, do we really always want that exclusivity and miniature portions?
Thats why I decided to be one of those who DO things.. and today I am coming up with the interpretation of the very classy, very usual for all of us recipe of italian Panna Cotta.
No, it is nothing new. But… I really tried to add something from me personally to make this recipe special.
So.. let´s take a look of this great Apricot-Vanilla Panna Cotta with Orange Blossom Caramel sauce:
Panna Cotta is a very simple dessert, a creamy cream, stabilised with gelatine and sugar. Basically what it is – a tender cold served desserts made of milk, hard cream, vanilla gelatine and sugar. The rest are the variations – chocolate, nuts, fruit on top, etc.
My Panna Cotta is made of very delicious apricot puree, cream, vanilla and glucose syrup (which allows for a better glance surface, elasticity and creaminess.
I cooked a special caramel sauce with Orange Blossom Extract and flake salt to top it, as it perfectly outlines the apricot aroma. Plus I wanted a bit of flower flavour on top of the desserts. Spring, you know.
I really do not recommend omitting the caramel sauce here – the combo is just heavenly great…moreover, if you are a sweet tooth, you would want to balance the sour-creamy taste of the Panna Cotta with something sweet and smooth on top.
Okay.. enough for the words today.. let´s cook!
What´s important is knowing the power of your particular gelatine. If its too strong, this amount given in the recipe will be too much and you will get a jelly instead of a creamy and fluffy texture. If it is weaker than provided in the recipe, you would need to add more, otherwise, it won´t hold the form.
30 g glucose syrup
250 g cream
90 g apricot puree
6 g leaf gelatine (3 leaves; 190-200 blooms or Gold Extra)
– Soak in gelatine in cold water
- In a saucepan bring cream, glucose syrup and apricot puree to at least 80 degrees.
- Add soaked and strained gelatine. Mix well.
- Pour into the metal rings or silicone forms of your taste.
- Put in the freezer for 1 hour or refrigerate for at least 3-4 hours. I recommend second option.
In the meanwhile, let´s prepare this divine caramel sauce..
No literally, I LOVE making salted caramel.. it is my favourite process ever.. as this incredible smell embraces me and the entire flat smells like caramel candies.. and it just gets so warm and comfortable you just wish to cuddle with the one you love, get yourself a cup of aromatic tea and watch a movie or so..
Caramel Sauce with Orange Blossom:
40 g Brown Sugar
90 g cream
Orange Blossom Drops
10 g unsalted butter
- In a saucepan on the medium heat prepare the dry caramel. For that place whole sugar and wait for it to dissolve. Mixing is not allowed at this stage. In the last resort you can use a silicone spatula.
- In another saucepan, boil the cream
- When sugar has caramelized, start pouring the boiling hot cream while mixing actively in the spatula so the mixture is homogenous.
- Add butter and salt. Add few drops of Orange Blossom in the end.
- Leave to cool.
Serve your panna cottas with caramel sauce on top and a bit of shredded coconut or any other nuts of your taste.