I’ve just come back from a week’s trip to Brazil, which was filled with meeting family, best-grilled beef and shopping. I’ll write all about it next time but for now I wanted to share a lovely dessert that I have taken a liking to recently. Well, you know that I am a huge fan of panna cotta, so it shouldn’t be a surprise that I like blancmange, which is a dessert that has that same creamy texture that I heart. Like panna cotta, it is easy to make and the flavors are endless. Since this dessert is part of a valentine gram that I am giving out, I choose to stick with the official colors of the holiday – red or pink. Flavor? Rose of course =)
I adopted the recipe from Annie Bell’s book - gorgeous desserts. Did I tell you it was easy to make? Bring everything except the heavy cream to a boil, strained, and cooled then whisk together with stiff form whipped cream and chill. It was decorated with meringue kisses and crystallized rose petals but I opted for the later only, plus a little of this and that. Very simple, no surprises but so good!
Hope you enjoy this dessert as much as I did! On a side note, Lunar New Year is the same day as Valentine’s Day this year so my kitchen is madness right now – so much cooking to do! I know I have some catch up to do with your comments but I’ll get to them as soon as I can. Thank you for being patient! Lastly, wish you a lovely Valentine’s Day and a prosperous Lunar New Year~
14g leaf gelatine
1¼ cups whole milk
1½ tbsps rosewater
½ cup caster sugar
1 small lemon
1¼ cups heavy cream
Pink food coloring
Crystallized rose petals
Edible rose petals
Soak the gelatine, let soften in cold water for 5 minutes, and then squeeze off the water.
In the meantime, zest the lemon. Bring the zest, milk, rosewater and sugar to a simmer over medium heat. Remove from the heat and add the gelatine, stir until it dissolves. Strain into a clean bowl, discard solids, and let cool to room temperature.
Beat the heavy cream over medium speed until stiff peaks form then gradually beat in the cooled milk mixture until combined. Using a toothpick, add food coloring little at a time to the cream mixture until you get the desire shade.
Lightly brush the molds (I use cake molds but ramekins will do the work too) with vegetable oil. Pour in the cream mixture, pick up the molds and lightly tap on the counter to release air bubbles. Let them set for at least 3 hours or overnight in the refrigerator.
Dip the molds, one at a time, in a bowl of hot water for 10 seconds, run a knife around the edge, invert it onto a plate and ease the blancmange out. Just before serving, garnish with edible rose petals, crystallized rose petals and silver dragées.
Crystallized Rose Petals
1 medium egg white
Petals of 6 organic spray roses
½ cup caster sugar
Wash all the petals then pat dry using paper towels – work with a light hand. Holding a petal with a tweezers, gently brush both sides of the petal with egg whites, and sprinkle each side with caster sugar. Shake off the excess sugar, and place the petal face-up on a parchment lined cookie sheet – repeat. Leave in a cool place to dry overnight. DO NOT place into the refrigerator!
Store the crystallized petals in an airtight container in a cool dry place. They can be stored up to a year.
甜點的食譜摘自Annie Bell的gorgeous desserts一書。很簡單的一道甜點﹐沒有法式甜點一貫的考究﹐沒有太複雜的鋪陳﹐但味道的精緻度還是那麼精彩。入口即化﹐每一口都散發著淡雅玫瑰香氣﹐仿彿讓人置身於玫瑰園中﹐不禁讓享用的人自然而然的變優雅了。
p.s. 每個留言我都有看喔! 我會儘快回覆的﹐謝謝 :-*
將玫瑰花瓣摘下﹐洗乾淨後用紙巾抹乾。稍微打發蛋白。用鑷子夾起一片花瓣﹐用刷子在正反兩面刷上薄薄的蛋白﹐再將細砂糖灑在花瓣上﹐輕輕搖一下去掉多餘砂糖﹐然後放在鋪了烘烤紙的烤盤上 - 重複。