Panna Cotta, Exotic Vanila

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About the verrines

Just a foreword about the "verrine" (French name for the small glasses where these desserts are served)

All glasses being different, the quantities I indicated above must be adjusted with your glasses "verrines". Take small glasses, you can find them easily at stores like Macy's or "Home Goods". I added some links for online order.

Double-Wall Insulate GlassMini Flare Glass

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Vanilla Panna Cotta

1. Bloom the Gelatin Sheets (0.17 oz or 5 g) in cold water with ice cubes

2. For the Vanilla Beans (2) : With a sharp little knife, split the bean half, lengthwise, and scrape the seeds

3.  You may substitute with Vanilla Paste which is easier to find (and maybe cheaper). However, avoid Vanilla Extract which is not as tasty

Gelatin SheetsLarge Mixing Bowls, Stainless Steel

Once used, do not waste the beans !

Store those scraped beans, let them dry and use them : See HERE for some recipes that use them, like the vanilla sugar

Madagascar Vanilla BeansPure Vanilla Bean Paste

4. In a saucepan, pour the vanilla seeds, the Cream (2 ¼ Cups or 500 g) and the Sugar (⅓ Cup or 75 g)

5.  Cook and stir, and remove before the boiling point

Scanpan SaucepanCalphalon Nonstick Sauce PanKitchenAid Silicone Spatula SetLe Creuset Silicone Spatula

6. Take the bloomed (softened) gelatin, and squeeze the excess water

7. Pour into the hot saucepan and stir : the gelatin will dissolve

8. Transfer onto a measuring cup with spout (very convenient to pour into verrines), with a sieve, to filter anything you don't want (such as vanilla bean scrapes, or cooked cream, etc... )

OXO Mini Strainer

9. To make the verrine result pretty, I like to "tilt" the verrine glasses. To do this, I use a silicone mold to tilt and stabilize the glasses

10. Pour the liquid, still warm/hot onto the verrine glasses

11.  Allow to cool down in the fridge, for at 2 hours

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The Exotic Soft Jam

12. After the resting time, let's make the exotic "confit" (soft jam). In a saucepan, pour the Mango puree (2 ½ Cups or 600 g) and the Passion fruit puree (1 Cup or 250 g)

13.  I use frozen purées, that I find in professional stores (in Los Angeles : Surfas), or in specialty stores (Cuban or Mexican stores. In Los Angeles: SuperA or 'El Mambi')

14. In a clean mixing bowl, mix the Sugar (1 Cup or 200 g) and the Powdered Pectin NH (1 Tablespoon or 10 g) (this avoids lumps)

15.  TXT_VOIR_ARTICLE_PECTINES

Kitchen Scale

16.  Bring to the boiling point those purées

17. Pour the Pectin/Sugar mix and stir

18. Cook until its starts boiling, until the liquid starts to thicken. However, do not cook too long ! We want a soft confit, a liquid that is not as thick as a jam, but thicker than water

19. Transfer onto a measuring cup with spout

20. Take the verrines outta the fridge : the panna cotta should be gelified by now

21. Pour the confit

Transfer Pipettes