Chicken Farm Baker' Project # 10: Plated dessert - art & sense: Aromatic Panna cotta with Fresh Fruit Sauce

Chicken Farm Baker' Project # 10 is "Plated dessert - art & sense". Well, it's not common for me to do anything like this, most of my work are easy home bake, haha.

But it's a good time to try something new (and it's the main reason for our group, we need creativity and try something new), and if we never make it before it's GREAT.

So, this time I make "Aromatic Pannacotta with Fresh Fruit Sauce", even I made the panna cotta before but this recipe is different. The additional ingredients make the dessert fill with great fragrance when combine with the fresh fruit sauce, the flavor is both sensation and refresh.

And the main theme for this project is plate decoration, so I decided to create the art work form the sauce, but it will be more delicious when you serve it with more sauce (the raspberry sauce is delicious, I love it, ^ ^).

Aromatic Panna cotta with Fresh Fruit Sauce
Makes 8 ( 5cm pudding molds)

Panna cotta
5g	Gelatin
625ml	Whipping cream
45g	Caster sugar
Peel	From half of the lemon
Peel	From half of the orange
20	Coffee bean
½	Cinnamon stick
Kiwi sauce
100g	Kiwi (peeled and cut into pieces)
20g	Caster sugar
1tsp	Lemon juice
Raspberry sauce
100g	Frozen or fresh raspberry
20g	Caster sugar
1tsp	Lemon juice
For decoration
	Fresh fruit and mint leaf

Make the Panna cotta:

Put all the ingredients in a medium pan, let them rest for 30 minutes.
Bring the mixture to boil, then take the pan out of the heat.

Bloom the gelatin for 3-5 minutes then put the gelatin into the hot mixture, whisk to combine.
Pass the mixture through a sieve.
Let the mixture cool completely before pour into the mold.
Refrigerate for 4 hours to overnight.

Make the Kiwi sauce:

Put the kiwi and lemon juice into the food processor bowl, process until fine.
Pass the mixture through a sieve, then mix with sugar.

Make the Raspberry sauce:

Put the raspberry and lemon juice into the food processor bowl, process until fine.
Pass the mixture through a sieve, then mix with sugar.

To serve:


Place the panna cotta in the plate, decorate with fresh fruits, and sauce.

Chicken Farm Baker' Project # 10: Plated dessert - art & sense:
Aromatic Panna cotta with Fresh Fruit Sauce

Langues de chat (cat's tongues cookies): easy cookies to get rid of egg whites

Whenever I make a lot of ice cream, I will get into problem, >*<. Not a big one but it's annoying for me, the problem is I have too many egg whites -*-. I try to make macaron or butter cream but it's still there, so I have to find other way to use it.

Then I remember, there are some of the cookies that use egg whites for their crisp character, like tulie or langues de chat. I make the tulies many time so this time let make something new (haha, for my blog).

Langues de chat is easier to make than the tulies, just pipe the mixture and it will spread into thin cookies in the oven.

So, let's change the problem into something delicious. It'll be a good way to get rid of the egg whites in your fridge too.

Langues de chat (cat's tongues cookies)
Makes about 60-70 pieces

70g	Unsalted butter
150g	Icing sugar (sifted)
120ml	Whipping cream
	Vanilla essence
60g	Egg whites
130g	Cake flour (sifted)
¼ tsp	Sea salt

Preheat the oven to 170°C. Line the baking sheet with baking paper.

Melt the butter by putting the butter in a bowl and place over the pan of simmering water, then take the bowl out of the pan.
Pour the icing sugar and salt in the butter whisk to combine.
Pour the cream into the butter bowl and mix, then whisk in the vanilla essence.

Pour the egg whites into the butter mixture, whisk to combine.
Put the flour into the butter mixture, fold to combine.

Put the mixture into the piping bag fitted with 1.5cm nozzle.
Pipe into 6cm long cookie.

Bake the cookies for 10-15 minutes, or until golden brown around the edge.

Langues de chat (cat's tongue cookies): easy cookies to get rid of egg whites

Coffee Marbled Cake with Pecan Nut

From the problem that I always have the mascarpone cheese in the fridge but I can't use it all, haha. But what can I do?

The book is cute and there are a lot of the variations. (If you read my blog you will remember that I really love this woman, Takako Inada, I have almost all of her books). Most of the recipe doesn't use butter (last year it's very hard to find the butter in Japan, my friends complained about it every time that I talked to them). So the base are cheese, sour cream, oil or yogurt, it might great for the time that we can't find the butter !

This cake is very easy (again ^_^), the mixture of the cheese and the coffee is a good combination.
The original recipe use a lot of coffee, but I think it a bit bitter, so I reduce it. But if you like the bitter taste you double the amount of the coffee (both in the cake and the icing). So, anyone who enjoy coffee flavor will love this cake too.

Coffee Marbled Cake with Pecan Nut
Makes 15x15 cm

Cake
50g	Cake flour
20g	Almond powder
20g	Pecan nut (lightly roasted and chopped)
¼ tsp	Baking powder
1	Egg
45g	Light brown sugar
30g	Vegetable oil
50g	Mascarpone cheese
	A dash of salt
1tsp	Instant coffee
1tsp	Coffee liqueur
12	Whole pecan for topping
Coffee icing
½ tsp	Instant coffee
1tsp	Milk
20g	Icing sugar

Preheat the oven to 170°C. Line the 15x15 cm square pan with baking paper.

Mix the instant coffee with the liqueur.
Melt the mascarpone cheese in the microwave (about 20-30 seconds), let cool completely .
Sift the flour, almond powder, salt and baking powder together.

Beat the egg with the sugar.

When the egg is light and puffy, pour the mascarpone cheese into the mixture.

Put the flour mixture and pecan nut into the egg mixture, fold to combine.
Pour the oil into the mixture, fold to combine.

Take half of the batter and mix into the coffee mixture.
Pour the coffee mixture into the batter bowl and fold only 1-2 time to create the marbled affect.
Pour the mixture into the pan and place the pecan nut on top of the cake.

Bake for 25-30 minutes.


Mix all the ingredients together, put in the bag.
Use the icing to drizzle over the cake.

Coffee Marbled Cake with Pecan Nut