{"id":10800,"date":"2016-01-08T18:28:41","date_gmt":"2016-01-08T08:28:41","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=10800"},"modified":"2016-12-01T13:17:52","modified_gmt":"2016-12-01T03:17:52","slug":"vanilla-pancotta-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/vanilla-pancotta-dessert-recipe\/","title":{"rendered":"Vanilla Panna Cotta Dessert Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/01\/P1020300-550x413.jpg\" alt=\"ice drop dessert ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-11647\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020300-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020300-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020300-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020300-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p align=center>\nHave you ever seen such a pretty dessert.  Sitting inside it&#8217;s very own ice droplet is a vanilla bean panna cotta, diced compressed pineapple, mango lime sphere, isomalt sugar garnish.<\/P><\/p>\n<p align=center>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/TX9f31AUZvU?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/p>\n<p align=center>\nThanks to the support of YouTube and Screen Australia I had the opportunity to work with a team on this video.  Normally I film, produce, photograph and edit everything myself.  But for this video there was a producer and 2 camera men. I chose to fly to Melbourne Convention and Exhibition Centre to introduce you to <a href=\"https:\/\/www.instagram.com\/pastry_mike\/\" title=\"mike belcher pastry chef\" target=\"_blank\">Mike Belcher<\/a> an amazing chef whose desserts I admire. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/12\/ann-reardon-how-to-cook-that-550x364.png\" alt=\"ann reardon how to cook that\" width=\"550\" height=\"364\" class=\"aligncenter size-large wp-image-11636\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/ann-reardon-how-to-cook-that-550x364.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/ann-reardon-how-to-cook-that-300x198.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/ann-reardon-how-to-cook-that-60x40.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/ann-reardon-how-to-cook-that-400x264.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/ann-reardon-how-to-cook-that.png 1431w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p align=center><strong>Ice Sculpture<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/12\/balloon-ice-sculpture-reardon-550x281.png\" alt=\"balloon ice sculpture\" width=\"550\" height=\"281\" class=\"aligncenter size-large wp-image-11637\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/balloon-ice-sculpture-reardon-550x281.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/balloon-ice-sculpture-reardon-300x153.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/balloon-ice-sculpture-reardon-60x31.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/balloon-ice-sculpture-reardon-400x204.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/balloon-ice-sculpture-reardon.png 1880w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/P><\/p>\n<p align=center>Fill balloon to desired size, release air bubble from the top, tie and hang in freezer with a plate underneath.  Wait until a shell is frozen.  Use a blow torch in the centre of the ice sculpture to make a hole.  Then release the water and continue to use the blow torch to make the hole bigger.<br \/>\nReturn it to the freezer until its time to serve.<\/p>\n<p><p align=center><strong><\/p>\n<h4 class=\"fn\">Vanilla Bean Panna Cotta<\/strong> <\/h4>\n<p>300millilitres (10.14 fluid ounces) or 1 cup plus 3 Tbsp and 1 tsp Milk 4% fat<br \/>\n300g (10.58 ounces) or 1 1\/4 cup <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\">Cream<\/a> 35% fat<br \/>\n1 Vanilla bean (or vanilla extract if you can&#8217;t get vanilla bean)<br \/>\n<span class=\"ingredient\"><span class=\"amount\">60g (2.12 ounces) or 1\/4 cup plus 1 tsp <\/span> <span class=\"name\"> Sugar <\/span><\/span><br \/>\n6g (0.21 ounces) or 3 leaves gold strength leaf gelatin  OR 6g (0.21 ounces) or 1 3\/4 tsp powdered gelatine softened with 50millilitres (1.69 fluid ounces) or 1\/4 cup of the milk <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/12\/vanilla-pancotta-recipe-ann-reardon.png\" alt=\"vanilla bean panna cotta recipe\" width=\"529\" height=\"937\" class=\"aligncenter size-full wp-image-11644\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/vanilla-pancotta-recipe-ann-reardon.png 529w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/vanilla-pancotta-recipe-ann-reardon-300x531.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/vanilla-pancotta-recipe-ann-reardon-169x300.png 169w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/vanilla-pancotta-recipe-ann-reardon-60x106.png 60w\" sizes=\"(max-width: 529px) 100vw, 529px\" \/><\/p>\n<p align=center>Hydrate the gelatine leaves in cold water for 10 minutes until fully softened.<br \/>\nBring milk, sugar and vanilla to a simmer, remove from the heat and add the squeezed gelatine.<br \/>\nLeave for the flavor to infuse for 20 minutes, drain the vanilla bean and add the cream.  If you want the vanilla seeds to be evenly dispersed chill until just starting to thicken and then pour into glasses.  If using extract you can pour into glasses immediately.<\/p>\n<p align=center><strong>Compressed Pineapple<\/strong><br \/>\n200g (7.05 ounces) Super sweet tinned pineapple, finely diced<br \/>\n1 star anise<br \/>\nvanilla bean left over from panna cotta<br \/>\nsugar to taste<br \/>\nheatproof food safe plastic bag <\/P><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon-550x810.png\" alt=\"vanilla panna cotta ann reardon\" width=\"550\" height=\"810\" class=\"aligncenter size-large wp-image-11643\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon-550x810.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon-300x442.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon-204x300.png 204w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon-60x88.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon-400x589.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/pastry-chef-dessert-recipe-ann-reardon.png 607w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p align=center>Place all ingredients into a vac pac bag (or watertight plastic bag) and fully compress.<br \/>\nHeat for 30 minutes in a water bath of 60C (140 degrees Fahrenheit). <\/p>\n<p align=center><strong>Mango lime sphere<\/strong><br \/>\n400g (14.11 ounces) tinned Mango, pureed<br \/>\n50millilitres (1.69 fluid ounces) or 3 Tbsp and 1 tsp Lime juice<br \/>\n60g (2.12 ounces) or 1\/4 cup plus 1 tsp Sugar<br \/>\n6g (0.21 ounces) Calcium lactate gluconate (you can get a <a target=\"_blank\" href=\"http:\/\/www.amazon.com\/gp\/search\/ref=as_li_qf_sp_sr_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;index=aps&#038;keywords=gastronomy%20kit&#038;linkCode=ur2&#038;tag=howtocookthat-20&#038;linkId=7ZSMSSKGHRYJDETV\">kit that has the alginate and calcium salts here<\/a>).<\/p>\n<p\/>\n<p align=center>Sodium alginate bath:<br \/>\n1Litre Distilled water<br \/>\n5g (0.18 ounces) Sodium alginate<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/12\/mango-spherical-how-to-cook-that-550x356.png\" alt=\"mango spherical recipe molecular gastronomy\" width=\"550\" height=\"356\" class=\"aligncenter size-large wp-image-11641\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/mango-spherical-how-to-cook-that-550x356.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/mango-spherical-how-to-cook-that-300x194.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/mango-spherical-how-to-cook-that-60x39.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/mango-spherical-how-to-cook-that-400x259.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/12\/mango-spherical-how-to-cook-that.png 593w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p align=center>Combine mango and lime together, then add the combined sugar and calcium lactate gluconate.  Pour into hemisphere molds and freeze until solid.<\/p>\n<p align=center>Make your sodium alginate bath and drop in the frozen spheres. Keep the spheres moving making sure they do not touch.  After 3 minutes remove the spheres and drop them into cold water to stop the setting process.<\/p>\n<p align=center><strong>Isomalt garnish<\/strong><\/P><\/p>\n<p align=center>100g (3.53 ounces) Isomalt <a rel=\"nofollow\" href=\"http:\/\/www.amazon.com\/gp\/product\/B00794FC2G\/ref=as_li_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B00794FC2G&#038;linkCode=as2&#038;tag=howtocookthat-20&#038;linkId=F6D5T76KMKIME5ZK\">(available here)<\/a><br \/>\nCookie cutter slightly larger than the glass the Panacotta is in<br \/>\n2 <a target=\"_blank\" href=\"http:\/\/www.amazon.com\/gp\/search\/ref=as_li_qf_sp_sr_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;index=aps&#038;keywords=silpat&#038;linkCode=ur2&#038;tag=howtocookthat-20&#038;linkId=HAZRFV6ZGV64E6L6\">silpat baking mats<\/a><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/01\/Screen-Shot-2016-01-04-at-11.38.28-PM-550x307.png\" alt=\"isomalt disc how to cook that\" width=\"550\" height=\"307\" class=\"aligncenter size-large wp-image-11653\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/Screen-Shot-2016-01-04-at-11.38.28-PM-550x307.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/Screen-Shot-2016-01-04-at-11.38.28-PM-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/Screen-Shot-2016-01-04-at-11.38.28-PM-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/Screen-Shot-2016-01-04-at-11.38.28-PM-400x223.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/Screen-Shot-2016-01-04-at-11.38.28-PM.png 1416w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nHeat in the oven for 3 minutes at 180C (356 degrees Fahrenheit) <\/p>\n<p align=center>Optional garnish with micro herbs, lemon balm and micro mint, gold leaf and edible flowers.<br \/>\nMake sure the gold leaf you buy is edible like <a rel=\"nofollow\" href=\"http:\/\/www.amazon.com\/gp\/product\/B00JGORXX8\/ref=as_li_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B00JGORXX8&#038;linkCode=as2&#038;tag=howtocookthat-20&#038;linkId=LOP3ZZCUZO5RUTJS\">this one<\/a> not one that says it is for craft.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/01\/P1020276-550x413.jpg\" alt=\"gold leaf on dessert reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-11648\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p align=center> by Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/1436-2\/\" title=\"Welcome to howtocookthat.net by Ann Reardon\"><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2016 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a> <\/p>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/vanilla-pancotta-dessert-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"gold leaf on dessert reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/01\/P1020276-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"11648\" \/><\/a><p>Have you ever seen such a pretty dessert. Sitting inside it&#8217;s very own ice droplet is a vanilla bean panna cotta, diced compressed pineapple, mango lime sphere, isomalt sugar garnish. Thanks to the support of YouTube and Screen Australia I had the opportunity to work with a team on this video. Normally I film, produce, photograph and edit everything myself. But for this video there was a producer and 2 camera men. I chose to<\/p>\n","protected":false},"author":1,"featured_media":11648,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145,150],"tags":[1326,31,787,523,46,2373,1227,952,163,2376,2378,2377,2374,406,2375,2372,1773,1468,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/10800"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=10800"}],"version-history":[{"count":30,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/10800\/revisions"}],"predecessor-version":[{"id":48035,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/10800\/revisions\/48035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/11648"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=10800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=10800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=10800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}