Strawbrerry Panna Cotta with Cereal-Milk Mousse and Cornflake Crumbs. This sounds so interesting I look forward to an opportunity to make this. Love Desserts like this.http://www.nytimes.com/2009/06/21/magazine/21food-t-000.html?ref=magazine
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N. Y. Times - 1947 Strawberry Charlotte - Redux Chef Christiana Tosi Momofuku Milk Bar 2009
- Thread starter gayr
- Start date
Disregard this post - You must be a member to access the recipes. Sorry, first time I have
encountered this. Try a search on line perhaps you can access that way?????
Edited - I just tried to access by searching for christina tosi strawberry panna cotta and was able to log on from an internet search.
encountered this. Try a search on line perhaps you can access that way?????
Edited - I just tried to access by searching for christina tosi strawberry panna cotta and was able to log on from an internet search.
Gay, here's the permalink; it should work with/without a subscription. smileys/smile.gif
http://www.nytimes.com/2009/06/21/magazine/21food-t-000.html
http://www.nytimes.com/2009/06/21/magazine/21food-t-000.html
Hey Gay - here's a fantastic recipe for Strawberry Charlotte Russe - I've made it many times:
STRAWBERRY CHARLOTTE RUSSE
INGREDIENTS:
2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *(Note: If strawberries are too tart, use less, about 1/4 cup)
Sliced fresh strawberries for topping
DIRECTIONS:
1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.
Adapted from Baker Boulanger
STRAWBERRY CHARLOTTE RUSSE
INGREDIENTS:
2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *(Note: If strawberries are too tart, use less, about 1/4 cup)
Sliced fresh strawberries for topping
DIRECTIONS:
1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.
Adapted from Baker Boulanger