Until today,3rd March 2011 I still couldn't access blogspot from Turkey (read my previous post about it). Sometimes I can open/ access my dashboard page only (so I can write/ edit new post), sometimes I can not access at all. Hope Google Turkey can solve the problem with Turkish court & "Digiturk" soon regarding Digiturk's objection on Turkish league football streaming on some Blog.
Now, we'll talk about our favorite matter, Food ! d(^_^)b
I'm a little bit adventurer including in food. Feel so glad that I'm be able to taste a variety of food from various places (countries). For satisfy my Asian taste, Japanese and Thai Food is my number one choice. Turkish and Arabic coffee are my choice for beverage, but I always got one hot cup of Starbucks' latte a long with me to office when I was in Jakarta. Yes, I'm coffee lover. For dessert, creamy, light and d'lish are my fave... Frankly speaking I never made that kind of dessert before when I was single. obvious reason was: I was living alone, so get them in ready was always easy.... @(^_^)@
And this Panna cotta is my 1st attempt. After googling and find out what Panna cotta is and how to make it... voalla... here it is.. My First Panna Cotta !
- 3 tablespoons cold water
- 3 tsp gelatin powder
- 1 cup (200 ml) heavy cream
- 1 cup (250 ml) milk
- ½ cup sugar
- 2 tsp vanilla extract
- 1 cup plain yogurt
- Pomegranate (I use pomegranate jam)
1) Dissolve gelatin in cold water. Set aside
2) Mix and stir the heavy cream, milk and sugar. Heat over medium heat until warm and starting to shimmer. Remove from fire.
3) Take a little milk mixture above and mixed with yogurt, stir until no lumps. Pour the solution back into the milk mixture and stir well. Combine Vanilla extract. Mix well. Allow to cool slightly (about 20 minutes).
4) Arrange pomegranate and thin sliced kiwi in a serving cup/bowl. Careful pour panna cotta into it . Cover with plastic wrap and store in refrigerator at least 4 hours before serving.
Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all overItaly, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.