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12 ingredients, 14 steps, cooking Harry's Pannacotta

How are you all, at this time you can present recipe Harry's Pannacotta with 12 ingredients and 14 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 14 stages of easy cooking Harry's Pannacotta.

Ingredients all Harry's Pannacotta

1. It’s : For the pannacotta:.
2. You need 1 litre : single cream, or a non dairy equivalent.
3. It’s 140 g : caster sugar.
4. Prepare : The seeds scraped from 1 vanilla pod. (Put the empty pod into your sugar jar to make vanilla sugar, or into a bag of ready-to-eat prunes to turn your breakfast into a treat).
5. You need 4 leaves : gelatine or a 14 g sachet of kosher fish gelatine.
6. You need : For the coffee syrup:.
7. You need 50 ml : dark rum.
8. Prepare 25 ml : coffee liqueur, such as Kahlua or Tia Maria.
9. It’s 50 ml : sweet Marsala (or cream sherry if not available).
10. It’s 50 ml : strong espresso coffee, cooled.
11. Prepare 100 ml : light corn syrup.
12. It’s 1/2 teaspoon : arrowroot in 2 tablespoons of cold water.

If all raw materials Harry's Pannacotta it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking Harry's Pannacotta

1. To make the pannacottas: Soak the gelatine leaves in cold water for about 5 – 10 minutes, or until soft.
   
2. Bring the cream, sugar and vanilla to the boil in a pan, stirring regularly. Remove from the heat.
   
3. Squeeze the excess water out of the gelatine and stir it into the cream mixture until completely dissolved. (Alternatively, stir the kosher gelatine granules into the warm cream mixture.)
   
4. Pour the mixture into a jug and allow to cool.
   
5. Strain through a fine sieve as you pour it into the pudding basins, being careful towards the bottom as all of the vanilla seeds sink. Make sure you distribute this last bit evenly! Each pudding basin will be approximately two-thirds full.
   
6. Refrigerate for 3 – 4 hours, overnight if possible.
   
7. To make the coffee syrup: Mix all of the ingredients together, except for the arrowroot and water.
   
8. Put half of the mixture into a small saucepan and heat through.
   
9. Add the arrowroot mix a little at a time until the sauce thickens to the consistency of double cream.
   
10. Remove from the heat and, when cool, stir in the other half of the coffee mixture.
    
11. Refrigerate until needed.
    
12. To serve: Remove each pannacotta by first running the tip of a knife around the top, to a depth of about 1cm. Hold the pudding basin by its top edge and dip it into a bowl of hot water for 8 – 10 seconds.
    
13. Holding the basin at a 45° angle, gently tap the top edge until the pannacotta loosens itself, then place the basin upside down on a plate. The pannacotta should softly fall from its mould.
    
14. Serve with the coffee syrup, on its own, or with fresh berries, berry compote or fruit coulis.
    
15. Finish and Enjoy.

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