entremets: caramel cream Italian panna cotta pistachio sugar
by Sandra
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Loading ... ** ExtrAvAganzAA: Caramel & Pistachio, The Recipe **
(for 6 ramekins) - 150g coconut milk (creamy part)
- 350g cream (sweet little plant and for me)
- Cs 1.5 sugar (or according to taste)
- 0.5 cc vanilla powder or half a clove
- 50g shelled pistachios mondées and (optional) roasted
- 1 packet vegetable agartine (click) or 1.5 cc gelatin
Caramel for a quick well done: chips & spun sugar
- 200g sugar
- 120ml water
- 0.5 cc corn syrup (optional)
- mondées crushed pistachios
Pour the coconut milk (*) and cream in a large pot (in this order: this prevents the cream may be attached). Add sugar, mix and bring to heat on low heat. Dice the appearance of small bubbles around the edges, remove from heat and add vanilla and crushed pistachios. Cover the pot and let steep 10 minutes.
Replace the pan on low heat for 1 minute then add agartine, mix and cook gently for 2 min.
Prepare 6 ramekins by passing them under cold water and then turning them dry. Divide it into the ramekins or directly (for a dessert flan texture) or by filtering through a fine sieve for a creamy texture style panna cotta. Refrigerate at least 1 hour.
Preparation of fragments spun sugar caramel
Line a small baking sheet with foil or parchment paper.
In a medium saucepan with heavy bottom, add water and corn syrup and place on low heat. Pour the sugar gently into the net in the middle of the water to form a small mound. Without mixing with your fingertips, over the mound of sugar had to be completely covered by water, especially on the edges of the pan when cooked sugar faster.
Cover the pan and heat a few minutes without stirring until the sugar is completely dissolved and the syrup is clear.
Remove the lid of the saucepan, increase heat and continue to cook again without mixing until the syrup begins to color slightly yellow.
Note: If the staining is not homogeneous, do not stir the caramel, but made slowly turn the pot.
Take a drop of syrup with the toothpick and place on the container for testing white color if it is already golden, reduce heat. Repeat until the drop is amber blushed slightly. Remove from heat and continue the process according to the type of scene selected.
Pour half the caramel into the prepared baking sheet, sprinkle with pistachios crushed coarsely mondées finely and spread the caramel either by tilting the plate quickly with a spatula or metal. Allow to cool and then break the plate caramel chips size.
It can also be mixed. These caramel chips are sensitive to moisture: the store in an airtight container. You can reuse to make the spun sugar.
Spun sugar
The most rapid and simplest is to use a whip in hand which will cut off the rounded tip: you can have a bunch of metal rods and denser practice that the teeth of a fork.
Prepare a tray lined with parchment paper.
Allow the caramel to cool and thicken slightly for 1 or 2 min. Put the whip or a fork several times in the caramel and lift the whip about 25 cm above the pan: the caramel will sink slowly and form filaments purposes. Continue to dip and lift the whisk until the filaments are golden and thick. Take the tip of the filament (as opposed to the branches of the whip) and shoot in the winding as to form small nests or leave to your imagination. Place on prepared tray or directly on the dessert to serve immediately. And voila!
Source: "recipe" sugar spun adapted from my favorite Bittersweet: Recipes and Tales from a Life in Chocolate 
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by barbichounette
by Courgette Volante
C'est magnifique ...
Ca donne vraiment envie ... Hum, cream coconut milk, I usually eat with your fingers and it left me for the recipe.
by Lisanka
Superb!
by Tit '
It attacks in mirettes so we did not even want to touch them! Yet it must be ... SLURP!
by Papilles and Pupils
Waow ce que c'est beau!
by Hilda
frankly, it shows your photos beautifully and it makes very keen ...
Vero by G & R
It is very beautiful! Y more than to launch ...
A nice dessert!
Beautiful creation!!
Bizzzzzzzzzzzz
Barbichounette