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Panacotta with oranges and mint

Panacotta with oranges and mint

A delicate sweet, fragrant and intoxicating to the senses :)

  • 500ml liquid cream
  • juice from 2 oranges
  • grated peel from an orange
  • 75g old
  • 3 tablespoons chopped mint leaves
  • 7g gelatin
  • 1 tablespoon lemon juice
  • 75 ml water

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Panacotta with oranges and mint:

Put in a saucepan on the fire: liquid cream, orange juice, grated orange peel, lemon juice and sugar. Leave on medium heat until the cream is hot, not boiling. Allow to cool.
Separately put 75 ml of water to boil, after it has boiled add the finely chopped mint leaves. Cover with a plate and leave for about 10 minutes. Strain the resulting infusion and put it on the fire until it is hot. Pour into a bowl and dissolve the gelatin in it. Pour the gelatin through a strainer into the cold whipped cream liquid, mix for homogenization and put in forms. In 4-5 hours it is ready to be coagulated and can be served.

Tips sites

1

the mint infusion can be made with sugar syrup in which the leaves are soaked until the next day.


Strawberry salad with oranges and mint

Inspiration comes from everywhere. This salad was inspired by the way I drink my mint tea: with a slice of orange. The combination of orange peel and mint has always seemed so successful that it's a shame not to share it with you.

And I made this salad. And I had the pleasure of sharing it with the most beautiful two boys I have ever met. They even took seriously the role of testing this salad and conveying their opinion to me. The little one said "very good, next time I want a bowl of soup full of this salad". but "plain" (exactly the word used the big one, which I found out he just qualified for the English national team! applause, please!). So I made a brainstorming to see what we can serve her with. There were two proposals agreed by all: ice cream with cinnamon (or anise) or yogurt sorbet. So this is the dessert we propose for the Easter meal. Imagine only a huge, colorful portion (and how good it goes red with yellow and green!) As the boys suggested, put in a nice bowl (kind of for a glass punch or white if it's on foot it's even better, will be more dramatic). Masterpiece!


The cake of happiness or the cake with orange cream is delicious.


Mix eggs with sugar, add oil, milk, vanilla essence and flour mixed with cocoa and baking powder. Pour the composition into a round shape lined with baking paper and bake for 20-25 minutes. Remove the baking tray from the tray and allow to cool.
Cream:
Peel the oranges. The core is finely chopped and the julienne peel is cut. Bring water to a boil and add the orange core, 200 g of sugar and simmer for a few minutes. Add the liqueur and julienned orange peel, and simmer for 20 minutes. Set aside, and after cooling, mix with liquid cream and melted gelatin in a little warm water.
Italian meringues:
Boil the water with the caster sugar until a well-bound syrup is obtained. Mix the egg whites and pour the hot syrup over them, in a thin thread and continue kneading until the composition cools completely. Put the mixture in a pan and bake for about 2 hours, with the oven door ajar, until the meringue hardens. Remove the tray, allow to cool and then crush lightly.
Nugatina:
Caramelize the sugar with water, add the almond flakes, mix until a compact mass is obtained and remove from the heat. Grease a piece of marble with oil, pour the nutmeg and let it cool. It is then crushed with a weight, until it crumbles into smaller pieces.
Syrup:
Put in a bowl water, sugar, juice and orange liqueur. Boil for a few minutes and leave to cool.
Assembly:
Nugatina mixes well with the meringue, then everything is incorporated into the orange cream. The obtained composition is poured into a form and left to cool for two hours. The form in which the top was baked, it is washed and wallpapered with food foil, then the top is placed, it is syruped with orange syrup, and the cream is spread evenly on top. Keep cold until serving.

The cake of happiness with orange cream is decorated with orange slices, mint leaves and glazed almonds.
The source of this recipe is the culinary blog Truedelights.
A rotating glass top from Nuova R2S Italia, from Kitchenshop, would be useful for serving the cake.


Ingredients for syrup

  1. Combine cornstarch with ground almonds and baking powder. Beat the soft butter with the sugar until the composition turns light. Add eggs one by one, mix, then add the composition of eggs and butter, orange peel, vanilla essence and mix.
  2. Pour the composition into a tray lined with baking paper and put it in the preheated oven for

40 min, or until the toothpick test passes. Remove the top and leave it to cool, and in the meantime prepare the syrup, mixing the 3 ingredients over medium heat, until it boils.

  • Insert a toothpick from place to place in the cake, then pour 1/2 of the syrup gradually, so that the cake can absorb it. Garnish with peeled and sliced ​​orange, then pour the rest of the syrup over the fruit.

  • Preheat the oven to 180 degrees.
    Melt the butter to be liquid, but not hot.
    Mix the butter with the sugar until it becomes creamy.
    Add the vanilla beans, orange peel and egg.
    Add flour, baking powder and salt.
    With the help of your hands, homogenize the composition.
    Add the chocolate pieces and incorporate into the dough.
    Form balls of the desired size and place in the tray.
    Bake for 8 minutes or until they start to brown on the edges.

    Try it yourself cookies with oranges and chocolate.

    I am also waiting for you on the Recipe Book facebook page.


    Preheat the oven to 180 degrees.
    Melt the butter to be liquid, but not hot.
    Mix the butter with the sugar until it becomes creamy.
    Add the vanilla beans, orange peel and egg.
    Add flour, baking powder and salt.
    With the help of your hands, homogenize the composition.
    Add the chocolate pieces and incorporate into the dough.
    Form balls of the desired size and place in the tray.
    Bake for 8 minutes or until browned on the edges.

    Try it yourself cookies with oranges and chocolate.

    I am also waiting for you on the Recipe Book facebook page.


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