tag:blogger.com,1999:blog-4897079154160126133.post8720249164207268601..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Panna Cotta with Red Wine Granitapastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4897079154160126133.post-39627840036214883962011-06-27T11:21:28.191-07:002011-06-27T11:21:28.191-07:00Hi Azra. Thank you for stopping by and for your g...Hi Azra. Thank you for stopping by and for your generous compliment! Although it may seem like an odd pairing, panna cotta and granita really make an interesting dessert. There's something about the clash of textures and the counterpoint of flavors that really works. I hope you have a chance to try it!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-63163026899438052872011-06-27T10:04:07.132-07:002011-06-27T10:04:07.132-07:00Your recipe post is actually very lyrical and nice...Your recipe post is actually very lyrical and nice to read. Granita sounds great with Panna cotta. But won't the strong sweet icy flavor of the granita kill the taste of Panna cotta? <br />Nevertheless, I would definitely love to try making this!<br /><br />Thank you.<br />AzraAzrahttps://www.blogger.com/profile/14067129571556378130noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-50284159729264589352010-05-14T21:41:21.947-07:002010-05-14T21:41:21.947-07:00The recipe looks so delicious! I also love your p...The recipe looks so delicious! I also love your photography...simple, yet elegant...all the way!<br /><br />jessyburke88@gmail.comJessicahttp://www.extremehomeworkout.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-85672816377318980192010-05-11T16:19:23.523-07:002010-05-11T16:19:23.523-07:00I made the panna cotta and raspberry granita yeste...I made the panna cotta and raspberry granita yesterday and both were very delicious and very easy to make.<br /><br />I decided last minute not to use the extra gelatin and unmold the panna cotta, and I am glad I didnt, because upon eating it I see much wisdom in your recipe, producing a softly set, silky panna cotta in contrast to the icy granita. The panna cotta was also perfectly sweetened and flavoured. It did, however, leave a slight fatty coating on the roof of my mouth as I ate it, so next time, I am going to make it using less cream and more milk, or maybe buttermilk instead of the milk, as I might enjoy the slight tang.<br /><br />The flavour of the granita was very concentrated (I added 2T lemon juice) and the colour a most beautiful red. Refreshing and delicious to eat.<br /><br />Overall a delighful success, and am looking forward to making and eating it again in summer. Thank you.Anetanoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-72405183528235071952010-05-08T16:49:54.066-07:002010-05-08T16:49:54.066-07:00Great! I will make the panna cotta with cream and ...Great! I will make the panna cotta with cream and milk this first time, but its good to know that there are options. Thanks so much for your detailed directions on the unmolding too.<br /><br />I'll be using frozen rasberries, as its late autumn here in Melbourne, and I love the addition of the lemon juice to the granita, so will do as suggested. <br /><br />I am thrilled that I came across your blog, and love that you are so generous with your assistance, thank you. <br /><br />I will let you know how it all went after I made it. Thanks again.Anetanoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-36735604862986158872010-05-08T05:26:12.361-07:002010-05-08T05:26:12.361-07:00Thank you so much and welcome, Aneta! Please alwa...Thank you so much and welcome, Aneta! Please always feel free to ask questions. <br /><br />Yes, half-and-half is half cream and half milk. Panna cotta is very versatile, so you can use different ratios of cream, milk, creme fraiche or buttermilk, depending on your taste. I think if you add just another 1/4 teaspoon of gelatin to the panna cotta you'll be able to unmold it. To serve, just run a very thin sharp knife or small metal spatula along the edge of the ramekins. Then one at a time, dip the bottom of the ramekin in a small bowl of very hot water for 6 – 10 seconds, or long enough to feel some warmth on the bottom of the ramekin. It should come out easily. <br /><br />Raspberry granita is delicious, so yes give that a try. Here's a recipe:<br /><br />3/4 C water<br />3 T sugar<br />3 C raspberries<br /><br />Boil the water and sugar until sugar is dissolved. Cool. Puree the raspberries in a food processor and push through a sieve to remove the seeds. Whisk in the sugar syrup and taste for sweetness. Add more sugar if you want it sweeter. I always like to add lemon juice to brighten the flavor, so add about a teaspoon at a time until it tastes right for you. Then pour into a container and place in the freezer. Scrape according to the directions. <br /><br />I hope you enjoy it!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-50238676738350006412010-05-07T21:58:54.690-07:002010-05-07T21:58:54.690-07:00Hi,
I just came across your blog, and WOW! I love...Hi,<br /><br />I just came across your blog, and WOW! I love that your writing is precise and descriptive, almost poetical. Also that you explain why the flavours and textures work, and how to serve the desert. The photos are beautiful. Great work.<br /><br />Would like to make this panna cotta, but have a few questions. 1) what is half and half? is it a half cream half milk mixture? 2) if I wanted to unmould the panna cotta, how much more gelatin would I have to add? and 3)I don't cook with alcohol, so could I use raspberries and make it according to your orange granite recipe from your linked post for panna cotta with fig compote?<br /><br />I know, it is changing the recipe around quite a bit, but you have inspired me to make panna cotta and granita where others have failed, so it's with respect that I ask for your assistance.<br /><br />Regards,<br />AnetaAnetanoreply@blogger.com