PANNA COTTA ALLA ZUCCA – Un dolce al cucchiaio facilissimo e sorprendente! 🤤🎃🍫😍
23.7 هزار بار بازدید -
3 سال پیش
-
Pumpkin is a versatile ingredient:
Pumpkin is a versatile ingredient: with this colorful vegetable you can make pasta, side dishes, drinks, and even desserts – there are so many pumpkin recipe ideas! Today’s dessert is a super easy, creamy, and flavorful panna cotta with a delicious chocolate syrup. Are you curious? Take a look at the recipe! 🤤
00:00 – PRESENTATION
00:07 – PUMPKIN CLEANING
00:33 – PUMPKIN STEAMING
00:41 – PUMPKIN PUREE
01:16 – HOW TO PREPARE THE PANNA COTTA
01:35 – REST IN THE FRIDGE
01:39 – CHOCOLATE SYRUP
02:07 – FINAL PRESENTATION
★ LOOKING FOR OTHER RECIPES?
SUBSCRIBE NOW ► http://bit.ly/GialloZafferanosub
CLICK ON THE BELL AND STAY TUNED FOR NEW RECIPES!
★ INGREDIENTS AND RECIPE:
PANNA COTTA:
7 oz (200g) pumpkin pulp
3/4 cup (200g) fresh liquid heavy cream
3 tbsp (35g) sugar
1/5 oz (4g) gelatin sheets
2 tbsp (30g) milk
CHOCOLATE SYRUP
2/3 cup (130g) water
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (100g) sugar
Chopped hazelnuts (optional)
Clean the pumpkin: remove peel, seeds, and filaments and obtain the pulp. Cut it into cubes. Line a bamboo steamer with parchment paper (for other types of steamers, skip this step), place the pumpkin cubes and cover the steamer. Put water as needed in a wok or frying pan, place the steamer on top and steam the squash for 10 minutes. Soak the gelatin in the milk for at least 10 minutes. Blend the cooked pulp and strain it through a sieve. Add the pumpkin pulp to the heavy cream and the sugar in a saucepan. Cook for 10 minutes over low heat, then squeeze the gelatin and add it to the mixture. Mix quickly with a whisk to melt the gelatin evenly and turn off the flame. Transfer the panna cotta into disposable or silicone molds, let them cool, and transfer them to the fridge for at least 2 hours.
Meanwhile, prepare the chocolate syrup. Pour the water in a small saucepan, then add the sifted cocoa and the sugar. Stir with a whisk and cook for 10 minutes over low heat. Transfer the syrup to a bowl and cook it, stirring occasionally: the syrup will become thicker. Gently remove the desserts from the molds, trimming the edges with a knife. If you used disposable molds, cut off a small piece of the edge and pull it away. Garnish each panna cotta with the chocolate syrup and chopped hazelnuts.
► LATEST VIDEOS FROM GIALLOZAFFERANO
http://bit.ly/RICETTE-GZ
►DESSERTS: ALL THE RECIPES
http://bit.ly/DOLCI-GZ
_______________________________________
Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier!
► GIALLOZAFFERANO ONLINE COOKBOOK:
https://www.giallozafferano.it/
______________________________________
★ FOLLOW US!
► Facebook: Facebook: GialloZafferanolive
► Instagram: Instagram: giallozafferano
► TikTok: https://vm.tiktok.com/ZSPy5BYH/
► Pinterest: https://www.pinterest.it/GialloZafferano
► Twitter: Twitter: GialloZafferano
#pannacotta
#pumpkin
#autumn
#giallozafferano
00:00 – PRESENTATION
00:07 – PUMPKIN CLEANING
00:33 – PUMPKIN STEAMING
00:41 – PUMPKIN PUREE
01:16 – HOW TO PREPARE THE PANNA COTTA
01:35 – REST IN THE FRIDGE
01:39 – CHOCOLATE SYRUP
02:07 – FINAL PRESENTATION
★ LOOKING FOR OTHER RECIPES?
SUBSCRIBE NOW ► http://bit.ly/GialloZafferanosub
CLICK ON THE BELL AND STAY TUNED FOR NEW RECIPES!
★ INGREDIENTS AND RECIPE:
PANNA COTTA:
7 oz (200g) pumpkin pulp
3/4 cup (200g) fresh liquid heavy cream
3 tbsp (35g) sugar
1/5 oz (4g) gelatin sheets
2 tbsp (30g) milk
CHOCOLATE SYRUP
2/3 cup (130g) water
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (100g) sugar
Chopped hazelnuts (optional)
Clean the pumpkin: remove peel, seeds, and filaments and obtain the pulp. Cut it into cubes. Line a bamboo steamer with parchment paper (for other types of steamers, skip this step), place the pumpkin cubes and cover the steamer. Put water as needed in a wok or frying pan, place the steamer on top and steam the squash for 10 minutes. Soak the gelatin in the milk for at least 10 minutes. Blend the cooked pulp and strain it through a sieve. Add the pumpkin pulp to the heavy cream and the sugar in a saucepan. Cook for 10 minutes over low heat, then squeeze the gelatin and add it to the mixture. Mix quickly with a whisk to melt the gelatin evenly and turn off the flame. Transfer the panna cotta into disposable or silicone molds, let them cool, and transfer them to the fridge for at least 2 hours.
Meanwhile, prepare the chocolate syrup. Pour the water in a small saucepan, then add the sifted cocoa and the sugar. Stir with a whisk and cook for 10 minutes over low heat. Transfer the syrup to a bowl and cook it, stirring occasionally: the syrup will become thicker. Gently remove the desserts from the molds, trimming the edges with a knife. If you used disposable molds, cut off a small piece of the edge and pull it away. Garnish each panna cotta with the chocolate syrup and chopped hazelnuts.
► LATEST VIDEOS FROM GIALLOZAFFERANO
http://bit.ly/RICETTE-GZ
►DESSERTS: ALL THE RECIPES
http://bit.ly/DOLCI-GZ
_______________________________________
Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier!
► GIALLOZAFFERANO ONLINE COOKBOOK:
https://www.giallozafferano.it/
______________________________________
★ FOLLOW US!
► Facebook: Facebook: GialloZafferanolive
► Instagram: Instagram: giallozafferano
► TikTok: https://vm.tiktok.com/ZSPy5BYH/
► Pinterest: https://www.pinterest.it/GialloZafferano
► Twitter: Twitter: GialloZafferano
#pannacotta
#pumpkin
#autumn
#giallozafferano
3 سال پیش
در تاریخ 1400/07/15 منتشر شده
است.
23,707
بـار بازدید شده