Great pudding ideas! Healthy, tasty and fruity

People :

4

Preparation time :

1h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients

For panacotta:

  • 400 ml cream, 35%.
  • 80 gr. sugar.
  • 2 sheets of gelatin.

For the rosewater:

  • 200 ml of water
  • 100 gr. sugar
  • 10 ml of rose water
  • 1 sheet gelatin
  • 100 gr. of wild strawberries

For the macaroons:

  • 20 gr. water
  • 75 gr. sugar
  • 75 gr. almond powder
  • 75 gr. of castor sugar
  • 1 raw egg white
  • A few drops of red food coloring
  • 1 egg white beaten until stiff

For the filling of the macaron:

  • 125 ml coconut milk
  • 6 gr. Cornstarch
  • 20 gr. sugar
  • 1 / 2 egg yolk
  • A few drops of coconut liqueur (optional)
  • 4 raspberries
  • 4 blackberries
  • 8 wild strawberries
Preparation

For panacotta:

  1. Heat the cream in a saucepan with sugar, gelatin sheets, previously soaked in cold water, and put in jars or glasses in the refrigerator. Let set.


For the rosewater:

  1. Arrange the wild strawberries on top of each panacotta.
  2. Prepare a syrup with water, sugar and rose water and let it reduce by half. Add the previously soaked gelatin leaves and cover the strawberries with this rosewater.

For the macarons:

  1. Bring the sugar and water to the boil, simmer for about 5 minutes over low heat (121 º).
  2. Gently mix the powdered almonds, sieved castor sugar with the raw egg whites and red food coloring until you have a thick dough.
  3. Beat the remaining whites until stiff and add to the syrup slowly. Let the meringue cool.
  4. Mix the meringue to the previous preparation (ground almonds).
  5. On a baking tray  covered with oven paper, and with the help of a pastry bag, form balls of 3 cm in diameter and bake at 160 º for 12 minutes. Remove and let dry.

For the filling of the macaron:

  1. In a saucepan, mix the coconut milk, cornstarch, sugar and egg yolk. Simmer over a low heat until it boils, let cool and add the coconut liqueur.

Assembly:

  1. Take two half spheres of macaron, fill one half with coconut cream, top with raspberry, blackberry and wild strawberries and cover with the other half macaron.
  2. Remove the panacotta from the refrigerator and serve with the macaron.

Additional information

People :

4

Preparation time :

1h

Difficulty:

Media