December 27, 2018

Premier Ball Panna Cotta w/ Raspberry Sauce | Pokémon

          Smalls loves Pokémon so I made her a special dessert for Christmas: a simple panna cotta premier ball! I thought I'd do a quick drop of the recipe, in-case any of you wanted to try it for New Year's. :)

          Premier balls are pretty much like regular pokéballs in the games, but they are a more elegant design of white with a red stripe and circle. They are also special in that you can get one as a bonus if you buy 10 regular balls at a time. The only other times you can obtain one is from a little kid in the Devon Corp. building in Rustboro City, and by buying it in a boutique in Lumiose City.

White Chocolate Vanilla Panna Cotta Premier Ball w/ Raspberry Sauce

Ingredients:
Panna Cotta
1 Tbsp. Plain Gelatin Powder
2 Tbsp. Cold Water
2 Cups Heavy Cream
1 Cup Whole Milk
1/4 Cup Granulated Sugar
1 tsp. Vanilla Extract
1/2 Cup White Chocolate Chips
Raspberry Sauce
~250 Grams Fresh Raspberries (+ a few for garnish)
3 Tbsp. Granulated Sugar
1/2 tsp. Lemon Juice
Plus: 6 little round-bottomed bowls that can hold about 1/2 cup each.

Directions:
Panna Cotta: Very lightly oil 6 small bowls with a light, flavorless oil (like sunflower or canola). Sit them on a small tray & set aside until needed.

In a small bowl stir together the cold water & the gelatin powder. Let sit so the gelatin can bloom & solidify.

In a medium pot on medium heat, bring the cream, milk, & sugar to a steady simmer until the sugar is completely dissolved.

Break up the solidified gelatin & plop it into the pot & stir until dissolved. Remove from heat & stir in the vanilla.

Put the white chocolate chips into a large glass bowl & pour the hot milk mixture over them. Let sit for a couple of minutes & then stir gently, making sure all of the chocolate is melted & incorporated.

To speed up the cooling, sit the bottom of the glass bowl into a larger dish of ice water & whisk until the milk mixture is room temperature.

Pour the mixture evenly into the 6 little bowls, cover each with plastic wrap touching the top of the milk mixture, & slide them into the fridge to chill for at least 4 hours.

Raspberry sauce: Put the raspberries into a medium pot on medium heat. As the raspberries get soft, mash them with a potato masher until they become basically juice with seeds.

Pour the contents of the pot through a fine mesh strainer into a bowl, pressing the pulp as much as you can to get out all of the juice, & scraping what’s stuck to the underside of the strainer into the bowl.

Return the juice to the pot & stir in the sugar & lemon juice (add more sugar if you want it sweeter). Continue to cook on medium heat until the sauce thickens.

Pour into a shallow bowl to cool & then cover with plastic wrap & place in the fridge.

To serve the panna cotta: Slide a small sharp knife around the edges.
Fill a shallow dish with very hot water & set the little panna cotta dish into it for about 10-15 seconds (making sure the water does not go over the edge into the panna cotta).
Quickly wipe the bottom of the panna cotta dish & invert it onto a small serving plate.
The panna cotta should plop out (give it a few taps to help it). If it doesn’t come out, sit it in the hot water for a few more seconds to loosen it up.

Note: You can skip inverting the panna cotta onto a plate & simply serve it in the little bowl, with the raspberry sauce piped on top (next step).

Scoop the cooled raspberry sauce into a plastic sandwich baggie & snip a tiny hole from 1 corner.
Pipe a circle in the center of the panna cotta & then pipe a line on the right & left coming away from the circle.
Garnish with fresh whole raspberries & a sprig of fresh mint or rosemary.

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