For the sauce : 300 g raspberries, 80 g sugar , 1 packet vanilla sugar
How to do it:
Place the gelatine in water for 2-3 minutes to hidrate.
Pour it over the heavy cream, put it on fire on low heat and leave until the gelatine is completely dissolved .
Be careful not to bring the composition to boiling point as the gelatine will lose its jelly feature.
In a separate bowl add the sugar over the milk and put it on low heat, just until the sugar melts. Do not boil the milk.
After this, mix the milk with the cream and add the vanilla essence.
Pour the liquid into various glasses or other forms you like and let it cool for at least one - two hours.
Place the raspberries and the sugar in a pot over low heat . Stir until the sugar melts and the fruits begin to soften . When the sauce has achieved the desired consistency , remove it from the heat and serve with the panna cotta!
Glass dessert - cream cheese with apples and caramel sauce
What you need:
For the cream cheese: 300 g cream, 300 g cream cheese, 50 g powdered sugar, 1 vanilla pod
For the apple mixture: 1kg sweet apples, 2 tablespoons sugar, 1 teaspoon cinnamon
For the caramel sauce, 200 g sugar, 70 g butter, 150 ml heavy cream for cooking ( 30 % fat )
How to do it:
First clean the apples , cut them into pieces and put them in a bowl . Sprinkle sugar and cinnamon over them . Mix the apples on fire until they let the broth and are well soaked . You pass it with the back of spoon , taking care to leave whole pieces too . We let hem aside to cool.
In a bowl , caramelize the sugar and mix until no lumps remain. Add the diced butter and stir until it`s melted . Add the heavy cream and leave it low heat until begins to boil , then turn off the heat .If you want a thicker caranel , allow more heat, stirring constantly .
Mix the cream cheese with vanilla and sugar , then incorporate the whipped cream.
Start assembling this dessert in glasses like this: one tablespoon of apple mixture , a spoonful of caramel , a tablespoon of cream cheese and continue . Decorate with caramel sauce .
For the cake: 100 g flour, 225 g sugar, 8 egg whites , a pinch of lemon salt, 2 teaspoons grated lemon peel, 1 teaspoon almond extract or a few drops of vanilla essence , powdered sugar for decoration, berries or other fresh fruit for serving .
For the sauce : 300 ml fat milk , 3 egg yolks , 150 g sugar, a few drops of vanilla or almond essence.
How to do it:
Preheat the oven to 190 degrees. Sift the flour 3 times with half of the sugar. Beat the egg whites with lemon salt to obtain a hard foam , forming peaks . Drizzle over the foam the remaining sugar and beat again until you get a thick foam and shiny .
Incorporate then lemon peel , vanilla or almond essence and the flour sifted with sugar . Pour the cake mixture into a round shape and bake for 30 minutes in the preheated oven . When ready , remove the cake on a rack and let the cake cool. Then cut to the desired shape .
For the sauce , heat the milk and bring it to near boiling point. Beat the egg yolks with sugar , pour the mixture into the hot milk and mix well. Place the bowl with the sauce and continue cooking at bain marie for 10 minutes without the sauce to come to boil . Composition should thicken slightly . Add a few drops of vanilla or almond , for flavor.
Before serving , sprinkle the cake with powdered sugar and decorate with fruits. Serve the sauce separately.