Manual Tommy Teleshopping Compact Cook Elite (page 88 of 100) (English)

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Traditional panna cotta

For the panna cotta:

− 500 ml full-fat liquid crème

fraîche

− 5 egg whites

− 50g sugar

− 1 vanilla bean or 2 sachets

vanilla sugar

For the raspberry coulis:

− 130g raspberries

− 50g brown sugar

− 60g water

INGREDIENTS:

RECIPE PREPARATION:

My Compact Cook recipes

THE CHEF's TIP

1h2015 min.

For

2 people

MANUAL

Rest

· Mixing blade

· 4-blade knife

Cooking time

Preparation time

This traditional recipe is

different from the

common "gelatine" type

recipes. It can be singled

out for its smooth and

creamy texture: it is partly

due to the way the egg

whites are baked.

If you do not have the XXL steaming

basket you can resort to a 50 minute

"bain marie" cooking process at 120°C in

the oven (the panna cotta dish is placed

in another bigger dish filled with boiling

water: the panna cotta is softer if steam

cooked.), The panna cotta goes well

with all kinds of fruit coulis (strawberry,

blackberry etc..) but also fruit compotes

or fresh fruits. Be creative, Compact

Cook offers all sorts of possibilities!

For the panna cotta:

.- Place the 4-blade knife inside the Compact

Cook bowl.

- Add the egg whites and the sugar, mix for 15

seconds at speed 3.

- Place the mixing blade inside the Compact

Cook bowl.

- Add the full-fat liquid crème fraïche and the

vanilla sugar or the vanilla.

- Mix for 15 seconds at speed 3

- Add all the panna cotta ingredients

- Select program 16 (DESSERT CREAM) and

set the temperature to 85°C and the running

time to 20 minutes. Start the program

- Fill in small ramekins with the cream.

- Rinse the Compact Cook bowl and add 1L of

water.

- Close with the cooking cover and select the

STEAM program. Set the running time to

30 minutes and start the program.

- Meanwhile, place the ramekins filled with

cream inside the XXL steaming basket.

(optional accessory).

.- When you hear the beep, remove the cooking

cover and place the XXL steaming basket

and the panna cotta on the bowl. Remove

the steaming cover.

- A

t the end of the p

ogram, make sure that

there is enough water in the bowl to restart the

STEAM program after having set the time to

30 minutes and the temperature to 100°C.

- Cover and keep in the refrigerator for at least

4h.

For the raspberry coulis:

.- Wash and dry the Compact Cook bowl.

- Place the 4-blade k

nife inside the Compact

Cook bowl.

- Add the raspberries, the brown sugar and

60g of water.

- Cook for 5 min at 90°C at speed 3.

- Then, mix for 30 seconds at speed 7.

- Sift the coulis to remove the seeds and make

it smooth.

- Keep in the refrigerator for 10 min.

- Take the panna cotta out of the refrigerator

and pour the coulis over it.

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Tommy Teleshopping Compact Cook Elite Manual

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