Tiramisu Panna Cotta

  

Ingredients

2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)

1⅔ cups whole milk

2 Tbsp. instant espresso powder

1 Tbsp. vanilla extract

¾ cup plus 2 Tbsp. plus 1 tsp. (179 g) sugar, divided

2 Tbsp. cocoa powder, plus more for dusting

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

8 oz. mascarpone

4 cups heavy cream, divided

3 Tbsp. dark rum* ( for non-alcoholic substitute)

Chopped chocolate-covered coffee beans (for topping; optional)

 

Preparations 

1. Mix 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.) and 2 Tbsp. cold water in a large bowl; let sit 5 minutes to soften.

   Meanwhile, whisk 1⅔ cups whole milk, 2 Tbsp. instant espresso powder, 1 Tbsp. vanilla extract, ¾ cup plus 2 Tbsp. (175 g) sugar, 2 Tbsp. Dutch-process cocoa powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small saucepan to combine, then place over medium-high heat and bring to a very gentle simmer (a few bubbles are all you need), whisking occasionally. Immediately pour half of hot milk mixture over gelatin; stir to melt gelatin. Add 8 oz. mascarpone to remaining milk mixture in pan and stir to combine. Pour over gelatin mixture and whisk until smooth. Add 2⅔ cups heavy cream and whisk to combine. Let cool, then whisk in 3 Tbsp. dark rum. Strain mixture through a fine-mesh sieve into a 13x9" baking dish, cover with plastic wrap, and chill until set, at least 6 hours and up to 12 hours.

   
   

   When ready to serve, whisk a pinch of kosher salt and remaining 1⅓ cups heavy cream and 1 tsp. (4 g) sugar in a large bowl until soft peaks form. Dollop whipped cream over panna cotta and spread, swooshing decoratively as desired. Dust with cocoa powder; top with chopped chocolate-covered coffee beans if using.

 * a DIY syrup with molasses, brown sugar, vanilla, cinnamon, and allspice, or substitute with pineapple juice, orange juice, or strong black tea

 

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Chocolate Eclair Cake- No bake

   

 INGREDIENTS

1 1/4 cups (8 3/4 ounces) sugar

6 tbsp cornstarch

1 tsp salt

5 cups whole milk

4 tbsp unsalted butter, cut into 4 pieces

5 tsp vanilla extract

1 1/4 tsp unflavored gelatin

2 tbsp water

2 3/4 cups heavy cream, chilled

14 ounces graham crackers

1 cup (6 ounces) semisweet chocolate chips

5 tbsp light corn syrup/ honey / maple syrup

 

METHOD

 Combine sugar, cornstarch, and salt in large saucepan.

 Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with heatproof rubber spatula.

Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes.

Off heat, whisk in butter and vanilla.

Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.

Refrigerate until cool, about 2 hours.

Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes.

Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds.

Using stand mixer fitted with whisk attachment, whip 2 cups cream on medium-low speed until foamy, about 1 minute.

Increase speed to high and whip until soft peaks form, 1 to 3 minute

Add gelatin mixture and whip until stiff peaks form, about 1 minute.

Whisk one-third of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.

 Cover bottom of 13-by-9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan.

Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers.

Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

Combine chocolate chips, corn syrup, and remaining 3/4 cup cream in bowl and microwave on 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes.

Let glaze cool completely, about 10 minutes.

Spread glaze evenly over graham crackers and refrigerate your chocolate Éclair cake for at least 6 hours or up to 2 days before serving.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Milk Coffee Jello

  

Ingredients

2 tbsp of unflavoured gelatin powder

1 to 2 Tbsp instant coffee pdr as per your preference

4 cups unsweetened milk

Sugar / honey or maple syrup  as per your taste

 

Preparations In a microwave safe glass container  or extra large measuring cup, mix 2 tbsp of gelatin powder with 1 cup of  milk. Add 1/ 2 Tbsp of instant coffee granules Set aside for 5 minutes. Heat the milk-sugar-coffee mixture for 90 seconds in the microwave until the mixture is hot (but not boiling). The coffee granules should have dissolved completely by now. To the heated mixture, pour 3 cups of cold milk. Add less milk (2 cups) if you want a firmer jello. Add sweetener to desired sweetness. Whisk well. Ladle the gelatin mixture into individual ramekins. Cover and cool in the fridge for about 5 hours or overnight to let the gelatin set completely.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs