and the bonus dessert video is 2) Three-in-One Panna Cotta (White, Blueberry & Mango Panna Cotta dessert)
I have NO IDEA how this will work out in actual practice, but the concept is certainly interesting....not to mention entertaining. Wigs
Tilt Your Cake Pan For A Delicious Reward
•Jan 21, 2020
From Scrumdiddlyumptious
Yellow Cake & Chocolate Cake Topped With Raspberry Cream
Are your cakes tasty, but perhaps a bit lackluster in terms of appearance? If you want to serve something that really wows and pleases multiple palates at once, give our 3-in-1 dessert a try!
https://www.scrumdiddlyumptious.com/yellow-chocolate-raspberry-cake/
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You'll Need:
For the yellow cake batter:
- 2 sticks of butter, melted
- 1-2/3 cups flour
- 6 eggs
- 3/4 cup sugar
- 2/3 cup milk
- 1 tsp baking powder
- 1 pinch of salt
- (2 tbsp cocoa powder for the chocolate cake batter)
For the raspberry cream:
- 1-1/3 cups raspberries
- 1/2 cup sugar
- 1/3 cup water
- 1 cup cream cheese
- 2/3 cup heavy cream
- 1 tbsp vanilla extract
Extra:
- powdered sugar, fresh raspberries, and mint leaves to garnish
- 1 thick sheet of paper
- scissors
Here's How:
1. Preheat the oven to 325°F and mix the yellow cake ingredients together in a large bowl. Pour about ⅓ of the batter into a smaller bowl and set aside. Add the cocoa powder to the large bowl and mix well.
2. Grease a springform pan and line the bottom with parchment paper. With the help of a pan and a small casserole dish, place the springform pan at an angle, pour the chocolate cake batter into the pan, and bake for 25 minutes.
3. Rotate the springform pan, pour the yellow cake batter into the other side of the pan, and bake for 20 minutes.
4. Let the cake cool while you prepare the raspberry cream. First boil the raspberries, sugar, and water in a pot over medium heat, pass through a fine sieve, and let cool for about 1 hour. Then whisk the cream cheese, heavy cream, and vanilla extract until stiff and stir in the raspberry puree. Place the springform pan on a flat surface, pour the raspberry cream on top, smooth it out, and refrigerate for 1 hour.
5. Carefully remove the yellow chocolate raspberry cake from the springform pan.
6. Cut a triangle out of a thick sheet of paper and discard it. Carefully place the remaining piece of paper on the cake, sieve powdered sugar over the triangle cutout, and then remove the piece of paper.
7. Decorate the cake with fresh raspberries and mint leaves.
You can find the recipe for the 3-In-1 Panna Cotta featured in the bonus video here:
https://www.scrumdiddlyumptious.com/3-in-1-panna-cotta/
Translated from Italian, panna cotta simply means "cooked cream." How can something so simple taste so good? While this question is difficult to answer, here is another one: How do you combine three different kinds of panna cotta in one irresistible dessert? You'll find the answer below.
Have you ever eaten three types of panna cotta at once? There's a first time for everything! And trust us, after whipping up these three heavenly desserts, you won't be able to resist.
You'll need:
White Panna Cotta:
4-1/2 oz cream cheese
1 oz sugar
4-1/4 fl oz cream
3 gelatin sheets
lemon zest
Blueberry Panna Cotta:
7 oz blueberries
1 oz sugar
4-1/4 fl oz cream
3 gelatin sheets
Mango Panna Cotta:
7 oz ripe mango, diced
20 g sugar
3-3/4 fl oz cream
3 gelatin sheets
Here's how:
1. To make the white panna cotta, heat the cream cheese, sugar, and cream in a saucepan over low heat and add the soaked and squeezed gelatin. Grate the lemon as needed and add the zest to the pot. Stir everything together with a whisk until the gelatin has dissolved and a uniform mixture has formed. Remove the pot from the stove and let it cool down.
2. Now place two glasses next to each other and place a folded paper towel on top of each glass. Then put a dessert glass in each of these glasses at an angle. The paper towel will ensure that the dessert glasses stay stable in this position. Evenly divide the white panna cotta mixture between the two dessert glasses and refrigerate for 1 hour.
3. Heat the sugar and blueberries in another pot before folding in the cream. Purée all ingredients with a hand blender and then add the soaked and squeezed gelatin and stir with a whisk. Allow the mixture to cool briefly afterwards.
Repeat the process with setting up the dessert glasses and rotate them so the white cream is on the other side. Evenly divide the blueberry panna cotta between the two glasses and refrigerate for 1 hour.
4. Now it's time for the mango cream! Heat the diced mango and sugar in a saucepan and stir in the cream. Purée everything with a hand blender and stir in the soaked and squeezed gelatin. Let the mixture cool down.
5. Place the dessert glasses flat on your work surface and pour in the mango cream in equal parts. Refrigerate the glasses for 1 more hour.
If you're feeling extra ambitious and want to try yet another panna cotta, the recipe for Fruity panna cotta with Raspberry featured in the next bonus video can be found at:
https://www.scrumdiddlyumptious.com/raspberry-panna-cotta/
https://www.scrumdiddlyumptious.com/yellow-chocolate-raspberry-cake/
I have NO IDEA how this will work out in actual practice, but the concept is certainly interesting....not to mention entertaining. Wigs
Tilt Your Cake Pan For A Delicious Reward
•Jan 21, 2020
From Scrumdiddlyumptious
Yellow Cake & Chocolate Cake Topped With Raspberry Cream
Are your cakes tasty, but perhaps a bit lackluster in terms of appearance? If you want to serve something that really wows and pleases multiple palates at once, give our 3-in-1 dessert a try!
https://www.scrumdiddlyumptious.com/yellow-chocolate-raspberry-cake/
******************************************************
You'll Need:
For the yellow cake batter:
- 2 sticks of butter, melted
- 1-2/3 cups flour
- 6 eggs
- 3/4 cup sugar
- 2/3 cup milk
- 1 tsp baking powder
- 1 pinch of salt
- (2 tbsp cocoa powder for the chocolate cake batter)
For the raspberry cream:
- 1-1/3 cups raspberries
- 1/2 cup sugar
- 1/3 cup water
- 1 cup cream cheese
- 2/3 cup heavy cream
- 1 tbsp vanilla extract
Extra:
- powdered sugar, fresh raspberries, and mint leaves to garnish
- 1 thick sheet of paper
- scissors
Here's How:
1. Preheat the oven to 325°F and mix the yellow cake ingredients together in a large bowl. Pour about ⅓ of the batter into a smaller bowl and set aside. Add the cocoa powder to the large bowl and mix well.
2. Grease a springform pan and line the bottom with parchment paper. With the help of a pan and a small casserole dish, place the springform pan at an angle, pour the chocolate cake batter into the pan, and bake for 25 minutes.
3. Rotate the springform pan, pour the yellow cake batter into the other side of the pan, and bake for 20 minutes.
4. Let the cake cool while you prepare the raspberry cream. First boil the raspberries, sugar, and water in a pot over medium heat, pass through a fine sieve, and let cool for about 1 hour. Then whisk the cream cheese, heavy cream, and vanilla extract until stiff and stir in the raspberry puree. Place the springform pan on a flat surface, pour the raspberry cream on top, smooth it out, and refrigerate for 1 hour.
5. Carefully remove the yellow chocolate raspberry cake from the springform pan.
6. Cut a triangle out of a thick sheet of paper and discard it. Carefully place the remaining piece of paper on the cake, sieve powdered sugar over the triangle cutout, and then remove the piece of paper.
7. Decorate the cake with fresh raspberries and mint leaves.
You can find the recipe for the 3-In-1 Panna Cotta featured in the bonus video here:
https://www.scrumdiddlyumptious.com/3-in-1-panna-cotta/
Translated from Italian, panna cotta simply means "cooked cream." How can something so simple taste so good? While this question is difficult to answer, here is another one: How do you combine three different kinds of panna cotta in one irresistible dessert? You'll find the answer below.
Have you ever eaten three types of panna cotta at once? There's a first time for everything! And trust us, after whipping up these three heavenly desserts, you won't be able to resist.
You'll need:
White Panna Cotta:
4-1/2 oz cream cheese
1 oz sugar
4-1/4 fl oz cream
3 gelatin sheets
lemon zest
Blueberry Panna Cotta:
7 oz blueberries
1 oz sugar
4-1/4 fl oz cream
3 gelatin sheets
Mango Panna Cotta:
7 oz ripe mango, diced
20 g sugar
3-3/4 fl oz cream
3 gelatin sheets
Here's how:
1. To make the white panna cotta, heat the cream cheese, sugar, and cream in a saucepan over low heat and add the soaked and squeezed gelatin. Grate the lemon as needed and add the zest to the pot. Stir everything together with a whisk until the gelatin has dissolved and a uniform mixture has formed. Remove the pot from the stove and let it cool down.
2. Now place two glasses next to each other and place a folded paper towel on top of each glass. Then put a dessert glass in each of these glasses at an angle. The paper towel will ensure that the dessert glasses stay stable in this position. Evenly divide the white panna cotta mixture between the two dessert glasses and refrigerate for 1 hour.
3. Heat the sugar and blueberries in another pot before folding in the cream. Purée all ingredients with a hand blender and then add the soaked and squeezed gelatin and stir with a whisk. Allow the mixture to cool briefly afterwards.
Repeat the process with setting up the dessert glasses and rotate them so the white cream is on the other side. Evenly divide the blueberry panna cotta between the two glasses and refrigerate for 1 hour.
4. Now it's time for the mango cream! Heat the diced mango and sugar in a saucepan and stir in the cream. Purée everything with a hand blender and stir in the soaked and squeezed gelatin. Let the mixture cool down.
5. Place the dessert glasses flat on your work surface and pour in the mango cream in equal parts. Refrigerate the glasses for 1 more hour.
If you're feeling extra ambitious and want to try yet another panna cotta, the recipe for Fruity panna cotta with Raspberry featured in the next bonus video can be found at:
https://www.scrumdiddlyumptious.com/raspberry-panna-cotta/
https://www.scrumdiddlyumptious.com/yellow-chocolate-raspberry-cake/