Orange Panna Cotta with Blackberry Sauce and Mini Meringues
Ingredients
400 ml cream
200 ml milk
100 g sugar
1 tablespoon powdered gelatin
1 teaspoon vanilla extract
Zest of 1 orange
2 cups blackberries
1 tablespoon lemon juice
2 egg whites
100 g icing sugar
Method
1. Begin by combining the cream, milk, and sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated but not boiling.
2. Sprinkle the powdered gelatin over a few tablespoons of cold water, let it sit for about 5 minutes, then add it to the cream mixture. Stir well until the gelatin completely dissolves.
3. Mix in the vanilla extract and orange zest. Pour the panna cotta into individual serving cups and refrigerate for at least 4 hours, or until set.
4. For the sauce, blend the blackberries and lemon juice in a small bowl until smooth. Strain to remove seeds if desired.
5. Whisk the egg whites in a clean bowl until soft peaks form, then gradually add the icing sugar while continuing to whisk until stiff peaks form. Pipe small meringues onto a baking tray and bake at 100°C for 1-2 hours until dry.
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