The 
COCONUT PANNA COTTA WITH RED FRUIT COULIS
Ingredients for 6 persons:
Preparation: Place the gelatine leaves in cold water to soak for at least 10-15 minutes. Meanwhile heat the milk and dilute it in her sugar. When hot add the soaked gelatine leaves and place in a bowl, add the cream, coconut cream and mix well. Finally add the coconut liqueur and coconut. Grease with a little butter molds or individual custard cups or one large and fill with mixture. Leave in the refrigerator at least 3 or 4 hours. When ready to serve dessert, unmold and serve with a fruit coulis or red sauce. I also splashed the end with some freshly roasted pine nuts in a dry skillet. It can be a daily dessert or as a dessert presentation party or to welcome our guests, at any rate, it is delicious and is easy and convenient to do. To make the coulis of red fruits once we have the puree, which is only the fruit and mash through a strainer or Chinese to remove the seeds, add a little lemon juice and icing sugar to taste and stir well to dilute the sugar. Leave in the fridge so it is very fresh until ready to serve
February 2011 Daring Bakers' challenge hosted by WAS Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from Giada De Laurentiis recipe Florentine Cookies and Nestle.
These lines present the challenge this month's Daring Bakers . Your host is Mallory's blog A Sofa in the Kitchen and gives us really two challenges, first a Panna Cotta, delicious and simple Italian dessert that everyone can contribute their personal touch and secondly some pastries for the Florentines absolutely delicious coffee. So double challenge this month and I will present mine. I hope you enjoy it.
COCONUT PANNA COTTA WITH RED FRUIT COULIS
Ingredients for 6 persons:
For the panna cotta
1 / 2 pint of cream 1 can cream
Coconut (quite sweet)
100 gr. sugar or less if you want less sweet
75 gr. grated coconut 8 sheets of gelatin
colorless and tasteless
1 dl.
milk 1 / 2 dl. coconut liqueur
For the red fruit coulis
1 / 2 pint of cream 1 can cream
Coconut (quite sweet)
100 gr. sugar or less if you want less sweet
75 gr. grated coconut 8 sheets of gelatin
colorless and tasteless
1 dl.
milk 1 / 2 dl. coconut liqueur
For the red fruit coulis
Puree strawberries or seedless raspberry (can be frozen)
a little lemon juice
a little icing sugar to taste.
Preparation: Place the gelatine leaves in cold water to soak for at least 10-15 minutes. Meanwhile heat the milk and dilute it in her sugar. When hot add the soaked gelatine leaves and place in a bowl, add the cream, coconut cream and mix well. Finally add the coconut liqueur and coconut. Grease with a little butter molds or individual custard cups or one large and fill with mixture. Leave in the refrigerator at least 3 or 4 hours. When ready to serve dessert, unmold and serve with a fruit coulis or red sauce. I also splashed the end with some freshly roasted pine nuts in a dry skillet. It can be a daily dessert or as a dessert presentation party or to welcome our guests, at any rate, it is delicious and is easy and convenient to do. To make the coulis of red fruits once we have the puree, which is only the fruit and mash through a strainer or Chinese to remove the seeds, add a little lemon juice and icing sugar to taste and stir well to dilute the sugar. Leave in the fridge so it is very fresh until ready to serve
FLORENTINO
Ingredients for approximately 40 small units:
2 dl of cream
100 gr. chopped candied cherry
100 gr.
honey 250 gr.
chopped almonds 350 gr.
sugar 350 gr. chocolate fondant
100 gr. chopped candied orange
2 dl.
water Preparation: In a heavy-bottomed saucepan put the water with honey and sugar, letting it cook over low heat until syrup 115 ° or soft ball stage. Then add the cream, almonds and candied fruits. Mix well, so you get a sticky, viscous. Remove from heat and on a baking sheet, greased or lined with parchment paper piles are made with a spoon and bake in preheated oven at 200 ยบ C, until the edges of the Florentines are caramelized. Meanwhile, in a double boiler saucepan melt the chopped chocolate and set aside. When the Florentines are facts are taken out of the oven, allowed to cool and when almost cold and warm chocolate bathe in chocolate, on one side, turning and drying in a cool, dry until the chocolate has completely hardened. Chocolate or coverage to be used can be black, with milk or a mixture of both, depending on individual taste. Sometimes it's better because they bathe brush strokes more easily and are very good
Ingredients for approximately 40 small units:
2 dl of cream
100 gr. chopped candied cherry
100 gr.
honey 250 gr.
chopped almonds 350 gr.
sugar 350 gr. chocolate fondant
100 gr. chopped candied orange
2 dl.
water Preparation: In a heavy-bottomed saucepan put the water with honey and sugar, letting it cook over low heat until syrup 115 ° or soft ball stage. Then add the cream, almonds and candied fruits. Mix well, so you get a sticky, viscous. Remove from heat and on a baking sheet, greased or lined with parchment paper piles are made with a spoon and bake in preheated oven at 200 ยบ C, until the edges of the Florentines are caramelized. Meanwhile, in a double boiler saucepan melt the chopped chocolate and set aside. When the Florentines are facts are taken out of the oven, allowed to cool and when almost cold and warm chocolate bathe in chocolate, on one side, turning and drying in a cool, dry until the chocolate has completely hardened. Chocolate or coverage to be used can be black, with milk or a mixture of both, depending on individual taste. Sometimes it's better because they bathe brush strokes more easily and are very good
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