Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Vanilla Pannacotta with Mixed Berries Sauce
Tuesday, May 6, 2014
Pannacotta is a famous Italian dessert prepared with cream,milk,sugar and along with gelatin or agar agar (a vegetarian gelling agent). This Italian dessert tastes fantabulous when the weather is too hot as they are usually served chilled.Coming to todays post for this weeks blogging marathon,since my theme is mini servings, i chosed to share a classic pannacotta prepared with Madagascar vanilla pods which i recently got through a friend who came back from Madagascar island. Obviously vanilla panna cotta using Madagascar vanilla pods seriously makes a huge difference, tastewise they are just unbeatable and absolutely delicious.
Vanilla pannacotta served with berry sauce, an absolute delightful dessert to enjoy thoroughly after a super heavy lunch or dinner. Traditionally pannacotta is flavoured by vanilla,but later peoples started making pannacotta with different fruits and chocolates,even i love chocolate pannacotta very much..For a light version of this pannacotta, you can use low fat milk and low fat cream,which tastes truly delicious too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. Sending to Srivallis Summer Special Mela.
1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2no Vanilla pod
1tbsp Agar agar powder
Few chocolate vermicellis for decorating
Split the vanilla pod and remove the vanilla seeds.
Heat together the milk,vanilla seeds,cream and sugar in a vessel.
Whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove.
Pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool.
Cover them with aluminium foil and arrange in fridge atleast for an hour.
Mixed Berries sauce:
2cups Mixed berries (strawberries,raspberries,blueberries,blackberries)
1/4cup Sugar
1tbsp Lemon juice
1tbsp Cornstarch
Take the berries,sugar and lemon juice in a heavy bottomed pan and cook in medium heat.
Mash the berries and stir occasionally, once the berries are soft and juice oozes out, add the cornstarch and stir quickly.
Turn the heat to high flame and cook for few minutes until the sauce reach the desire thickness.
Cool it completely and store in fridge for a week.
Vanilla pannacotta served with berry sauce, an absolute delightful dessert to enjoy thoroughly after a super heavy lunch or dinner. Traditionally pannacotta is flavoured by vanilla,but later peoples started making pannacotta with different fruits and chocolates,even i love chocolate pannacotta very much..For a light version of this pannacotta, you can use low fat milk and low fat cream,which tastes truly delicious too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. Sending to Srivallis Summer Special Mela.
1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2no Vanilla pod
1tbsp Agar agar powder
Few chocolate vermicellis for decorating
Split the vanilla pod and remove the vanilla seeds.
Heat together the milk,vanilla seeds,cream and sugar in a vessel.
Whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove.
Pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool.
Cover them with aluminium foil and arrange in fridge atleast for an hour.
Mixed Berries sauce:
2cups Mixed berries (strawberries,raspberries,blueberries,blackberries)
1/4cup Sugar
1tbsp Lemon juice
1tbsp Cornstarch
Take the berries,sugar and lemon juice in a heavy bottomed pan and cook in medium heat.
Mash the berries and stir occasionally, once the berries are soft and juice oozes out, add the cornstarch and stir quickly.
Turn the heat to high flame and cook for few minutes until the sauce reach the desire thickness.
Cool it completely and store in fridge for a week.
Once the pannacotta gets sets,top it with mixed berries sauce.
Keep again in fridge and serve after two hours.
Vanilla Choco Swirl Brioche My Guest Post for Saranya
Monday, March 3, 2014
Guest posting, love the bond behind this. Actually its been a while i havent written any guest post and am here again with an another interesting guest post i created myself to one of my new blogger buddy. Blogging is a virtual world and we cross a daily a number of virtual friends, but some have their important place in our life. Even its a virtual world, some of my blogger buddies proved that this virtual friendship may create a wonderful bond beyond blogging.
Saranya of Saranis Kitchen, is one among those buddies aka my sister who is a wonderful person,very calm and charming gal i met personally in my life. Before few months, we dont know each other. The bridge between us is Priya of Cook Like Priya, she introduced me Saranya and met her during my weekend trip to London. We spend together a whole day at Bloggers Buzz Meet and am very happy to met her and had loads of fun with them.Saranyas blog is a beautiful place where she shares our traditional foods,beautiful bakes and many more interesting foods. Trust me,she is a wonderful baker too, you will be surprised to see her anniversary cake she baked for her marriage anniversary.It was a mindblowing black forest cake and she simply rocked.
Am proud to do this guest post for a down to earth and affectionate blogger. I know when saranya asked me a guest post, i really want to make her a beautiful bread, brioche is one of our family favourite bread, before ill get them often from stores. Now i competely avoiding and bake myself, so that i can mix and match the shape and flavour of the brioche as my mind goes for. This is how i prepared this double colour swirl brioche with vanilla flavoured dough and chocolate flavoured dough.Hope you all will enjoy this amazing and very attractive bread.
3cups Bread flour or all purpose flour
Saranya of Saranis Kitchen, is one among those buddies aka my sister who is a wonderful person,very calm and charming gal i met personally in my life. Before few months, we dont know each other. The bridge between us is Priya of Cook Like Priya, she introduced me Saranya and met her during my weekend trip to London. We spend together a whole day at Bloggers Buzz Meet and am very happy to met her and had loads of fun with them.Saranyas blog is a beautiful place where she shares our traditional foods,beautiful bakes and many more interesting foods. Trust me,she is a wonderful baker too, you will be surprised to see her anniversary cake she baked for her marriage anniversary.It was a mindblowing black forest cake and she simply rocked.
Am proud to do this guest post for a down to earth and affectionate blogger. I know when saranya asked me a guest post, i really want to make her a beautiful bread, brioche is one of our family favourite bread, before ill get them often from stores. Now i competely avoiding and bake myself, so that i can mix and match the shape and flavour of the brioche as my mind goes for. This is how i prepared this double colour swirl brioche with vanilla flavoured dough and chocolate flavoured dough.Hope you all will enjoy this amazing and very attractive bread.
3cups Bread flour or all purpose flour
1tsp Active dry yeast
1/2cup Milk (luke warm)
1no Egg yolk
1/4cup Sugar +1tsp Sugar
1tsp Vanilla extract
1tsp Salt
100grms Butter
1no egg yolk+1tsp Milk (for brushing)
2tbsp Dutch processed cocao powder
Few sugar pearls
Mix the yeast,a teaspoon of sugar and salt to the luke warm milk, keep aside until the yeast turns foamy.
Meanwhile take the flour,egg yolks,sugar in a large bowl, add gradually the foamy yeast,vanilla extract and turn everything as a soft dough, now add the butter and knead everything for 10minutes.
Divide the dough as a two equal balls. Take a ball, add the cocao powder and knead well until the cocao powder gets well mixed.
Arrange the doughs in a two bowls covered with a towel,keep aside for atleast for 2hours until they double their volume.
Knead the dough again for few minutes.
Roll the balls are two rectangles, place the cocao dough over the vanilla dough.
Roll them tightly as a log, slice the logs are 10-11medium slices and arrange them in the greased round pan.
Keep the moulds in warm place for half an hour.
Preheat the oven to 350F.
Mix the egg yolk with milk for brushing together, now brush the uncooked brioche generously,springle the sugar pearls on the top of the brioche.
Bake them for 25-30minutes until the crust turns golden brown.
Cool it completely on a wire rack.
Enjoy!
Vanilla Yule Log Cake With Coffee Mascarpone Frosting
Sunday, January 26, 2014
Yule log cake aka Buche de Noël, christmas without yule log cake i cant even imagine it. We get every year store bought yule log cake from our nearby bakery, last year i tried my hands with a simple chocolate yule log cake as everyone enjoyed thoroughly, i decided that day not to buy anymore this festive cake.As i chosed christmas special as theme for this weeks blogging marathon, i prepared an another yule log cake with vanilla and coffee mascarpone frosting.
This yule log cake was a big hit at home,with a mild coffee flavour this vanilla log cake is definitely a pect cake for the celebration and this recipe is a keeper for me.Am planning to make the same yule log cake with a different frosting for our christmas dinner, as everyone at home asked me to make some again.May be ill go for a caramel based frosting or a dark chocolate ganache with the same vanilla sponge cake or else with a chocolate sponge.Check out the other bloggers running this 23rd edition of blogging marathon here.Sending to 60days of Christmas hosted by Priya and Divya.
For Cake:
4nos Eggs
1/2cup Sugar
1/4cup Flour
1/4cup Cornflour
1/4tsp Baking powder
Preheat the oven to 250F.
Separate the eggs whites and egg yolks.Sieve together the flours,baking powder and keep aside.
Beat the egg yolks and sugar in a bowl until they turns smooth and pale yellow creamy mixture, add slowly the sieved flours and mix everything well.
Meannwhile beat the egg whites separately with a pinch of salt until stiff peaks form, gently fold the egg whites to the already prepared flour mixture and mix everything well.
Pour the mixture in a tray lined with greased baking paper..bake for 15minutes and immediately roll the baked cake in a slightly wet towel and let it get cool.
Coffee Mascarpone Frosting:
1cup Mascarpone cheese
1/2cup Heavy cream
1tbsp Instant coffee powder
1/2cup Confectioners sugar
Beat the heavy cream until stiff peaks form.
In an another bowl,beat the mascarpone cheese,coffee powder and confectioners sugar until everything get well mixed.
Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the frosting.
Once the cake roll get cooled,with a spatula spread the coffee mascarpone frosting over the cake roll.
Roll again well and spread well the remaining frosting over the rolled cake roll.
With a fork make some lines over the frosting and arrange in fridge for two or three hours.
I springled few chocolate curls over the roll before arranging in fridge.
This yule log cake was a big hit at home,with a mild coffee flavour this vanilla log cake is definitely a pect cake for the celebration and this recipe is a keeper for me.Am planning to make the same yule log cake with a different frosting for our christmas dinner, as everyone at home asked me to make some again.May be ill go for a caramel based frosting or a dark chocolate ganache with the same vanilla sponge cake or else with a chocolate sponge.Check out the other bloggers running this 23rd edition of blogging marathon here.Sending to 60days of Christmas hosted by Priya and Divya.
For Cake:
4nos Eggs
1/2cup Sugar
1/4cup Flour
1/4cup Cornflour
1/4tsp Baking powder
Preheat the oven to 250F.
Separate the eggs whites and egg yolks.Sieve together the flours,baking powder and keep aside.
Beat the egg yolks and sugar in a bowl until they turns smooth and pale yellow creamy mixture, add slowly the sieved flours and mix everything well.
Meannwhile beat the egg whites separately with a pinch of salt until stiff peaks form, gently fold the egg whites to the already prepared flour mixture and mix everything well.
Pour the mixture in a tray lined with greased baking paper..bake for 15minutes and immediately roll the baked cake in a slightly wet towel and let it get cool.
Coffee Mascarpone Frosting:
1cup Mascarpone cheese
1/2cup Heavy cream
1tbsp Instant coffee powder
1/2cup Confectioners sugar
Beat the heavy cream until stiff peaks form.
In an another bowl,beat the mascarpone cheese,coffee powder and confectioners sugar until everything get well mixed.
Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the frosting.
Once the cake roll get cooled,with a spatula spread the coffee mascarpone frosting over the cake roll.
Roll again well and spread well the remaining frosting over the rolled cake roll.
With a fork make some lines over the frosting and arrange in fridge for two or three hours.
I springled few chocolate curls over the roll before arranging in fridge.
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