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Desserts
Panna Cotta with
Amber Crystals
Serves: 4
14 oz heavy cream
3¼ oz sugar, divided
1½ oz cold water
7 grams powdered gelatin
Directions:
1. Place cream and 50 grams sugar in
medium sauce pot.
2. Cook mixture on
Medium-Low (80°C) for
3-4 minutes or until sugar is
completely dissolved.
3. Place cold water in cup and
sprinkle gelatin over water;
let sit for 1 minute.
4. Add dissolved gelatin to warm cream
mixture and beat well.
5. Cook on Medium-Low (80°C)
for 2 minutes, stirring constantly.
6. Divide mixture evenly into 4 or
5-oz ramekins.
7. Refrigerate for 2 hours.
8. To make crystals, place 60 ml sugar
in small non-stick sauté pan.
9. Cook on Medium-High (190°C) until
sugar dissolves into smooth
caramel-colored liquid. Stir with
wooden spoon to prevent lumps.
10. Place 2 layers wax paper
on at surface.
11. Using long-handled spoon,
drizzle hot caramel on wax paper
in thin lines.
12. Once caramel hardens, place
another wax paper piece on
top and, using rolling pin, crush
into crystals.
13. Sprinkle crystals over Panna Cotta.
Old Fashioned Hard Candy
Yield: ¼ kilograms
16 oz white sugar
8 oz water
6 oz light corn syrup
2½ ml peppermint extract
1 drop red food coloring (optional)
30 grams confectioners’ sugar
Directions:
1. In medium stock pot,
combine sugar, water and
corn syrup.
2. Cook until sugar dissolves,
stirring constantly.
3. Then, cook without stirring at 150°C
for several minutes. If sugar crystals
form on sides of pan, wipe them off
with damp brush.
4. Remove from heat and add
peppermint extract and enough food
coloring to color; stir only to mix.
5. Pour into 2 well-buttered
23 cm pans.
6. Set one pan over saucepan
containing hot water.
7. As soon as other pan is cool enough
to handle, cut it with scissors
into 2½ cm strips, then snip strips
into pieces.
8. Drop the pieces onto buttered
baking sheet.
9. Toss in small amount of powdered
sugar to keep from sticking together.
10. Repeat with the second
pan of candy.
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