September 11, 2011

panna cotta alle pesche con salsa di zafferano - panna cotta with peaches and saffron custard sauce

Panna cotta alle pesche

panna cotta - layers of semi candied peaches - saffron custard sauce - basil

Panna cotta alle pesche II

and yes it was frozen so as to be able to get this clean cut for the shot. below the peaches after they had been cooked briefly in a simple syrup solution.

Pesche sciroppate

Sep 11, 2011 2:10:40 PM | 1 - menu, 5 - menu: dolci

2 Comments

Choc Chip Uru

What a beautiful pannacotta - something I have always loved in Italian Desserts!

Cheers
Choc Chip Uru
Latest: Maple Raisin Ice Cream

Posted by: Choc Chip Uru | March 30, 2012 at 09:28 PM

project food lab

Thanks!
the important part is cooking the peaches briefly in syrup. not so much that they become to sweet. then its simply a matter of patiently layering, filling, cooling repeat.

Posted by: project food lab | March 31, 2012 at 12:43 PM

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melanzane - eggplant part of the nightshade family, like tomatoes and potatoes, but unlike them not native to the new world. instead the eggplant originates in india and was introduced into mediterranean cuisines by the arabs in the middle ages. it is an absolutely fundamental staple in many parts of italy, especially further south. it can be found found grilled, baked, fried and pickled and i've seen some modern recipes where its is quickly blanched and then chilled as a type of carpaccio... (boh?) there are of course many varieties the dark skinned version being the most common. why are they called eggplants? being part of the nightshade family they were treated sceptically in northern europe. other species being poisonous. in tomatoes for example the green vines do actually contain the toxin! especially in northern europe therefore the most common use of the eggplant was of a completely white variety whose fruits resembled eggs, and were used as decorative plants. hence the name eggplant. eggplants are traditionally cut and salted with course salt to collapse the inner cells making them absorb less of the cooking oil and too rid the eggplant of bitter flavors. though many modern varieties have been cultivated adn are...
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ruhlman: ratio this book maybe becomes a little repetitive. and some of the ratios are less fundamental than others. but it will change the way you look at recipes and your approach to cooking in general. the point is that it is the ratios of ingredients which are important. which change the nature of what it is you are cooking. an eye opener, and approach-changer, especially for pastry and baking. Ruhlman, Michael., Ratio: The Simple Codes Behind the Craft of Cooking

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Project Food Lab hopes to explore modern Italian food possibilities, creative, but also traditional, backed by thorough research into traditions, product knowledge, and techniques.

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