Post by jaco on Apr 19, 2008 7:50:15 GMT
- Fresh cream 500ml
- Egg whites – not beaten 3
- Castor sugar 100 grams
- Vanilla half pod / 5ml
- Some coffee beans
PREPERATION TIME – APPROX 30 mins.
Serves 6-8 people
METHOD:
Pour sugar and water in saucepan and cook until caramalised over medium heat.
Pour in remekin dishes to cover bottom thoroughly.
Heat cream with vanilla and coffee beans.
Cool and beat in egg whites and sugar.
Pass through sieve.
Pour in ramekin dishes on top of caramel sauce.
Line oven tray with dishcloth soaked in water, place dishes in and fill three quarters with water.
Bake in oven preheated to 120ºC for one hour.
Fill tray with cold water if water starts to boil during cooking.
Remove and let cool.
Place in fridge for two hours and remove before serving.
Dunk dishes in a little hot water and turn over in desert bowls.
The sauce will cover the panna cotta.
Garnish with fresh fruit.