Tag Archives: panna cotta

Panna Cotta Brain…Happy Halloween!

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Tomorrow’s HALLOWEEN and that’s my treat for you all, a delicious brain-shaped Panna Cotta, drizzled with strawberry syrup and served along with mini marshmallows. This recipe is very simple, you’ll only need a brain gelatin mold and lot of heavy whipping cream. To make it tastier and creepier, I’ve inserted in the Panna Cotta a syringe filled with strawberry syrup.

Keep it always simple, scary and delicious.

Happy Halloween from your Queen In The Kitchen and family!

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Photo Credits: Ale Gambini – Maurizio “Otto” De Togni

INGREDIENTS

6 tbsp cold water

6 tsp powdered gelatin

4 cups heavy whipping cream

3/4 cup granulated sugar

1 tbsp vanilla extract

strawberry syrup, to drizzle

mini marshmallows, to garnish

DIRECTIONS

Bloom the gelatin in cold water. Set aside.

In a medium saucepan, combine heavy whipping cream and sugar and heat until bubbles forms around the rim. Add the vanilla extract and gelatin and stir until the gelatin is dissolved.

Remove from heat and pour the mixture into the brain mold. Allow to cool off then place in the refrigerator overnight.

Unmold the panna Cotta it into a plate, drizzle with strawberry syrup and garnish with mini marshmallows.

Parmigiano Reggiano Bertozzi Giveaway+Savory Panna Cotta

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March 8th 2016 is a very special day to me, first of all because my wonderful daughter is turning 6, then we celebrate the International Women’s Day and it’s already time to announce the Easter Giveaway.

If you love the King of cheeses Parmigiano Reggiano as much as I do, don’t miss the opportunity to win 2 amazing Parmigiano Reggiano Bertozzi Gift Boxes sponsored by Bertozzi America. Each box contains:

  • 1 wedge Parmigiano Reggiano Solo di Bruna.
  • 1 wedge Parmigiano Reggiano Montagna.
  • 1 wedge Parmigiano Reggiano Stravecchio.
  • 1 cup Parmigiano Reggiano flakes.
  • 1 cup Parmigiano Reggiano sticks.
  • 1 cup Parmigiano Reggiano freshly grated.
  • 1 Bertozzi tote bag.
  • 1 Bertozzi cheese knife.
  • 1 Bertozzi postcard signed by Carlo Alberto Bertozzi.

Parmigiano Reggiano Bertozzi is an outstanding Parmigiano Reggiano PDO (Protected Designation of Origin), produced in Emilia-Romgna (Italy). Bertozzi cows are grass-fed; and their milk from morning and evening milking is blended in a vat, untreated and unpasteurized.

Grated Parmigiano Reggiano PDO from Italy contains zero cellulose. 

When buying pre-packaged grated Parmigiano Reggiano always remember to look for the Consorzio of Parmigiano-Reggiano logo.

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TO ENTER

To enter this giveaway, simply FOLLOW  @breadloveanddreams and  @bertozziamerica on Instagram. LIKE  Bread Love And Dreams and  Bertozzi America on Facebook.

For more chances to win, share on your Facebook timeline and let me know.

Winners will be randomly selected and announced on March 26 2016.

Winners will be notified via email.

Prizes will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway sponsored by Bertozzi America

Need an idea for a special Easter Sunday lunch? Check my Savory Panna Cotta made with Parmigiano Reggiano PDO…simple, homemade and delicious!

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Recipe & Photo By Ale Gambini – BreadLoveAndDreams
SERVINGS : 4/6

DIFFICULTY : easy

PREP TIME : 15 min. + 4 hours refrigeration

 

INGREDIENTS
1 envelope unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
3/4 cup Parmigiano Reggiano Bertozzi, freshly grated
1 pinch nutmeg
1 pinch ground pepper
1/2 cup tomato sauce, canned
1 tablespoon Extra Virgin Olive Oil
1 garlic clove
2 basil leaves, finely chopped
a dash of sugar
salt and pepper, to taste
 Parmigiano Reggiano Bertozzi flakes and fresh basil leaves, to garnish
DIRECTIONS
Place 2 tablespoons of cold water in a medium bowl, sprinkle the gelatin  over it. Allow to stand for 5 minutes.
Meanwhile heat the cream until starts to boil,  then reduce the heat and whisk in the Parmigiano Reggiano. Add pepper and nutmeg and combine. Remove from heat.
Pour the cream mixture over the gelatin and stir until the gelatin is completely dissolved.
Pass the mixture through a strainer to eliminate bubbles.
Lightly brush with canola oil 4 medium or 6 small molds.
Pour the mixture into the molds and allow to cool.
Place in the refrigerator for at least 4 hours before unmolding.
Prepare the tomato coulis (vegetable puree, used as a sauce) heating oil and garlic in a skillet until golden, then discard the garlic and add  tomato sauce, fresh basil, a dash of sugar, salt and pepper to taste. Cook  until the sauce starts to thicken, remove from heat and allow to cool.
Unmold  the panna cotta over a plate, serve accompanied with a tablespoon of tomato coulis and garnished with Parmigiano Reggiano flakes and fresh basil.