Sunday, February 19, 2012

Clementine Panna Cotta


 




Jane's corner

Catherine was not so much engaged at the theatre that evening, in returning the nods and smiles of Miss Thorpe, though they certainly claimed much of her leisure, as to forget to look with an inquiring eye for Mr. Tilney in every box which her eye could reach; but she looked in vain.  Mr. Tilney was no fonder of the play than the pump-room. She hoped to be more fortunate the next day; and when her wishes for fine weather were answered by seeing a beautiful morning, she hardly felt a doubt of it; for a fine Sunday in Bath empties every house of its inhabitants, and all the world appears on such an occasion to walk about and tell their acquaintance what a charming day it is.

Nothenger Abbey - Jane Austen (1818)




Clementine Panna Cotta
A recipe of Maya Barakat-Nuq

Ingredients for 4 portion

For the Panna Cotta:
1 clementine zests & pulp
250 ml liquid cream
250 ml milk
1 vanilla pod
50g sugar
10 g vanilla sugar
6 sheets of gelatine (melted in a bowl of cool water)
50ml of Cointreau( orange liqueur)

For the clementine cream
2 clementine
50 ml of Cointreau ( orange liqueur)
20g butter
10g vanilla sugar
4 small mould or glass

Directions:

1) In a cooking pan add Cointreau , vanilla sugar, clementine  zests & pulp over low heat for 15 minutes. Place in a blender & blend it.

2) Slit vanilla pods along it's length, then scrape the seeds using the tip of a sharp knife. Combine milk, cream, 50g sugar & vanilla in a cooking pan on medium heat. Heat for about 15 minutes but do not let it boil.

3). Add in melted gelatine sheets the blended clementine pulp & stir well till all combined. Pour the cream mixture in moulds & let it chill in refrigerator for at least 10 hours.

For clementine cream

1)Peeled clementine. Combine butter, vanilla sugar & clementine in a cooking pan. let it cook for 2 minute on low heat.

2) Pour in Cointreau & let it flambé . Let it cool .

3) Remove panna cotta from mould & topped with clementine cream. 



 Bon Appetit

12 comments:

  1. What lovely and nice panacotta dear, I hope to make when we have clementines in Autumn!
    Yours post are really beauty!

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  2. So beautiful and I bet is is delicious!

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    Replies
    1. Thanks Amy. I love the Cointreau in the clementine cream ! (:

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  3. It is so much harder to decide on fruits here in the US since it is wintertime. The closest grown around here is probably the grapefruits. I did see some clementines, but not sure if they were local.
    Your panna cotta does look stunning! I am sure that between the fresh juice and the orange liqueur it tasted amazing. Delicious post!

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  4. Thanks Tina for dropping by. Most of the clementine here were imported from Spain & Morocco during this time of the year. We can get them easily during winter time.

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  5. Beautifully styled and a gorgeous recipe....I LOVE it Kit!
    Karen

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  6. Love panna cotta, great idea to use clementines. Your pics are gorgeous as always :)

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