Panna cotta is an Italian dessert often served with berries, caramel, fruits or chocolate sauce. By adding white chocolate into the panna cotta mixture and the berries on top, you’ll get both: chocolate and berries.
Ingredients for Marinated Strawberries and Blueberries for 4 Servings
1 dl (1/2 cup) of water – agua
1 dl (1/2 cup) of sugar – azucar
2 1/2 tablespoons of lemon liqueur (Limoncello for example) – licor de lemón
100 g (4 oz) of strawberries – fresas
100 g (4 oz) of blueberries – arándanos
1 tablespoon of ground green peppercorn – pimienta verde
Measure the water and sugar to a sauce pan and let it simmer for 10 minutes. Add the lemon liqueur and let the mixture cool. Add chopped strawberries and blueberries and put the pan in the fridge to marinate for a few hours.
Ingredients for White Chocolate Panna Cotta for 4 Servings
3 gelatin leaves – hojas de gelatina
100 g (4 oz) white chocolate – chocolate blanca
2 dl (1 cup) of milk – leche
3 dl (1 1/2 cups) of heavy cream – nata cocina
2 tablespoons of sugar – azucar
1 cinnamon stick – ramita de canela
1 vanilla stick – ramita de vainilla
6 of digestive biscuits – galleta digestive
3 tablespoons of butter – mantequilla
A splash of lemon liqueur – licor de lemón
Mint leaves – hojas de menta
Soak the gelatin leaves in cold water for 5 minutes.
Melt the butter in a sauce pan. Crush the digestive biscuits to crumbs. Pour melted butter on top of the crumbs and mix well. Press the crumbs lightly on the bottom of large wine glasses.
Put cream, milk, cinnamon stick and vanilla seeds to a sauce pan and bring to boil. Add chopped white chocolate and sugar, and stir until they are melted. Remove the cinnamon stick. Remove excess water from the gelatin leaves and add them into the hot cream. When the leaves have melted pour the mixture carefully (use a tablespoon, if necessary) to the wine glasses.
Place the glasses in the fridge for at least 4 hours.
Add the marinated berries on top and season with a splash of lemon liqueur just before serving. Garnish with mint leaves.
This recipe is one of those great ones you will not find anywhere else in the net. This was developed by a dear chef friend of us who decided to give an extra twist to Spanish machego cheese. Smoking a cheese? What have you been smoking? Even though it sounds a bit weird the smoky aroma in the cheese hits the spot. Served with blueberry sauce – more like a jelly – this is The Desert for any meal!
Ingredients for Blueberry Sauce
A litre of blueberries (5 cups) – arándanos
0,5 dl (1/4 cup) of water – agua
0,5 dl (1/4 cup) of apple vinegar – vinagre de manzana
2 dl of sugar (1 cup) – azucar
a sprig of vanilla – ramita de vainilla
1 star anis grounded – anís estrellado
3 cloves grounded – clavos
1 small chili – pimiento picante pequeño
Put all ingredients in a sauce pan on high heat and bring to boil. Mix well. Let it simmer on low heat for about half an hour. Remove the vanilla sprig and let it rest for about an hour before serving. You can do a larger batch at once, if you wish. The sauce stays good for two months, if you keep it refrigerated.
Smoking Manchego and Walnuts
Put a generous amount of wood in the smoker to generate a nice thick smoke in medium high heat. Cover the smoker’s grid with aluminium foil, because the manchego melts slightly during smoking (see the pictures below). Place a handful of walnuts on the foil as well. They give a nice crunch! Smoke for about 10 minutes so that the cheese just begins to melt. Let it rest and cool for awhile, cut in slices and serve with blueberry sauce, smoked walnuts and a glass of nice red wine (from Ribera del Duero area from Spain, if I may suggest).
We had some leftover gingerbread cookies from the Christmas (in an unopened package – weird, right?) But anyway, we decided to use those to make a gingerbread cheesecake with an orange twist. It turned out to be delicious and easy to make desert!
Ingredients for the Bottom
1 package (300 g/10 oz) of gingerbread cookies – galletas de jengibre
150 g (5 oz) of soft butter – mantequilla
Melt the butter, but not too much. Just enough that it turns into liquid. Crumble the gingerbread cookies. You can use a blender or do it by hand. Add the butter and mix well. Press the cookie mixture on the bottom of a greased 24 cm (10 inch) springform pan.
Ingredients for the Cheese Mixture
2 dl (1 cups) of sugar – azucar
4 dl (2 cups) of whipping cream – nata liquida
2 packages (300 g/10 oz) of honey flavored cream cheese – Philadelphia con miel
8 gelatin leaves – hojas de gelatina
1 tablespoon of water – agua
1 grated orange zest – piel de naranja
juice of 1/2 orange – zumo de naranja
2 teaspoons of vanilla sugar – azucar de vanilla
chocolate for finishing – chocolate
Use kitchen robot to make whipped cream of the cream and the sugar. When the cream is nice and firm, add the cream cheese, orange juice and half of the orange zest. Stir until the cream cheese is fully mixed into the whipped cream.
Place the gelatin leafs into cold water and let them swell according to the instructions of the package – usually 5 minutes. Heat up 1 tablespoon of water to about 60 ºC/140 ºF and place the leafs on the warm water. Let the leafs fully melt.
Use a spoon and pour the gelatin liquid into the mixture while slowly stirring. Pour the mixture on top of the gingerbread bottom and use the spoon the make the top smooth and even. Place in the fridge for at least 2 hours.
On next day carefully remove the springform pan and finish the top with grated orange zest and shaved chocolate. You can use a cheese peeler for shaving. Place the cake in the fridge until served.