Panna Cotta with Raspberries and Chia Seeds

Panna Cotta with Raspberries and Chia Seeds

This recipe for panna cotta with raspberries and chia seeds is a very easy dessert to make and it won’t take you any time at all.

If you have cocktail glasses, this dessert presentation will be very colourful and classy for any special event at home. But this dessert is not only about its appearance, its texture on the palate is pure creaminess.

You can add a mint leaf to give a wild and colourful touch to the raspberries.

It’s a cold, sunny October morning. The day invites me to put on my coat and take a walk among the autumn trees. During my walk surrounded by nature I think about chia seeds benefits. They are good for your bones, reduce cholesterol, regulate intestinal transit and help you lose weight. These chia seeds are tiny but with multitude of healthy properties.

Before returning home from the walk I stop by the supermarket. I buy sugar, whipping cream, vanilla extract, gelatin sheets, chia seeds and raspberries.

Recipe for Panna Cotta with Raspberries and Chia Seeds

1. Pour cold water into a bowl and soak two gelatin sheets for 10 minutes. In this way they will hydrate.

2. Add in a pot 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat ( level 6 if you´re using a glass-ceramic cooktop ). Once well combined, add one tablespoon of vanilla extract and two tablespoons of chia seeds.

3. When the mixture is boiling, add two gelatin sheets and stir until dissolved.

4. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.

5. Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about two hours.

6. Et voilà … You now have a delicious dessert ready to delight your guests.

If you like Italian desserts , you can also try our tiramisu.

recipe-panna-cotta

Recipe for Panna Cotta with Raspberries and Chia Seeds

This is a very easy and quick Italian recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine Italian
Servings 3 people
Calor. 525 kcal

Ingredients
  

  • 500 ml whipping cream
  • 50 grams sugar
  • 1 tablespoon vanilla extract
  • 2 rectangular gelatin sheets
  • 12 raspberries
  • 2 tablespoons chia seeds

Instructions
 

  • Pour cold water into a bowl and soak two gelatin sheets for 10 minutes.
  • Add in a pot whipping cream and sugar. Stir with a wire whisk over medium heat. Once well combined, add vanilla extract and chia seeds.
  • When the mixture is boiling, add the gelatin sheets and stir until dissolved.
  • Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.
  • Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about two hours.
  • Et voilà… You now have a delicious dessert ready to delight your guests.
KEYWORDS panna cotta, recipe for panna cotta
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Salted Caramel Panna Cotta

Salted Caramel Panna Cotta

This recipe for panna cotta with salted caramel is one of the easiest to make on this blog. A dessert that is delicious to the taste and attractive to the eye, it is a sweet that sometimes surprises by its simplicity in the preparation.

Salted caramel panna cotta is an Italian dessert that is very easy to make and can make you look like a haute cuisine chef. This is a quick and easy to make Italian recipe. However, you have to count the resting time for the cream to chill in the refrigerator: 3 hours.

When you insert the spoon to cross the caramel barrier and reach your final destination, you know you are about to enjoy a delicacy. Sweet and creamy. A real pleasure for the palate. 

If you want to prepare this dessert for a lunch or dinner, start preparing it at least 4 hours in advance, or make it the day before. 

Treat the caramel with care. When you put the sugar in the pan, heat it over medium heat ( level 6 if you´re using a glass-ceramic cooktop ) and do not stir it with a spoon; just shake the pan gently while the sugar starts to color. Once it starts to boil, add first the butter and then the cream.

Mmm… the whole kitchen smells of caramel. This is one of the pleasures of making this dessert.

Once the caramel is ready, you allow it to cool to room temperature.

Tic tac tic tac… the three hours have passed. Once the panna cotta is curdled, pour the caramel on top of it and put it in the fridge for another while. 

Et voilà! Now you can enjoy this delicious dessert.

If you like Italian desserts, you can also try our tiramisu or panna cotta with raspberries.

How to Make Salted Caramel Panna Cotta

1. Pour cold water into a bowl and soak two gelatin sheets for 10 minutes. In this way they will hydrate.

2. Add in a pot 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat ( level 6 if you´re using a glass-ceramic cooktop ).

3. When the mixture is boiling, add two gelatin sheets and stir until dissolved.

4. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.

5. Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about three hours.

6. Heat 100 grams of sugar in a saucepan over medium heat (6 on glass-ceramic). Don´t stir it with a spoon; just shake the pan gently while the sugar starts to color. Once it starts to boil, add first the butter and then the cream.

7. When the mixture is well combined, allow it to cool down to room temperature

8. (3 hours later) Once the panna cotta is curdled, pour the caramel on top of it and put it in the fridge for another while.

9. Et voilà … You now have a delicious dessert ready to delight your guests.

panna-cotta-caramelo

Recipe for Panna Cotta with Salted Caramel

Salted caramel panna cotta is an Italian dessert that is very easy to make and can make you look like a haute cuisine chef. This is a quick and easy to make Italian recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Resting Time 3 hrs
Course Dessert
Cuisine Italian
Servings 3 people

Ingredients
  

Panna Cotta

  • 500 ml whipping cream
  • 50 grams sugar
  • 1 tablespoon  vanilla extract
  • 2 rectangular gelatin sheets

Salted Caramel

  • 100 grams sugar
  • 10 grams salted butter
  • 10 cl liquid cream

Instructions
 

Panna Cotta

  • Pour cold water into a bowl and soak two gelatin sheets for 10 minutes.
  • Add in a pot whipping cream and sugar. Stir with a wire whisk over medium heat. 
  • When the mixture is boiling, add the gelatin sheets and stir until dissolved.
  • Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.
  • Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about three hours.

Salted Caramel

  • Heat 100 grams of sugar in a saucepan over medium heat. When it starts to boil, add first the butter and then the liquid cream.
  • When the mixture is well combined, allow it to cool down to room temperature.

Assembly

  • Once the panna cotta is curdled, pour the caramel on top of it and put it in the fridge for another while.
  • Et voilà… You now have a delicious dessert ready to delight your guests.
KEYWORDS panna cotta, salted caramel panna cotta
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Chocolate Truffles with Condensed Milk

Chocolate Truffles with Condensed Milk

Chocolate truffles are the perfect accompaniment for special occasions. Now that Christmas is approaching, this is your opportunity to surprise family and friends with these delicious homemade truffles.

I´m happy whenever I have the chance to make a chocolate dessert, like these truffles.

When I was a kid I loved chocolate, but milk chocolate.

Back then, I found the taste of dark chocolate too bitter. So I admit, I always had a mixed feeling about truffles, those wonderful chocolatey tear-shaped sweets … so appetizing, so apparently suitable for my palate and … bam! Suddenly that bitter taste was all over my senses. I can’t believe that those beautiful chocolate things are bitter! , I used to grumble. They were the forbidden pleasure.

Yes, it’s a dessert for chocolate lovers. Real chocoholics. And I knew I had to be one. I couldn’t let Mr. Wonka down.

When you’re little, you want to be older so you can drive, go out with your friends, and do the things that grown-ups do. Well, this was one of those things. When I grow up I’m going to like chocolate truffles. I knew we were meant to understand each other.

Years later I matured, and my palate along with me. We were both growing in parallel, educating ourselves as I tasted more flavours.

Today I can’t live without these little ones.

Recipe for Chocolate Truffles

With this recipe you will learn how to make dark chocolate truffles with condensed milk in a very easy and simple way.

You’re not only going to end up liking them, you’re going to love them. Trust me!

For me , recipes for chocolate truffles are a staple in my cookbook. I also invite you to try making white chocolate truffles with oreo.

If you like chocolate desserts , you can also try making grandma’s cake , chocolate brownie, crepes with nutella or cake with chocolate mousse.

receta-de-trufas-de-chocolate

Recipe for Chocolate Truffles with Condensed Milk

Chocolate truffles are the perfect delicacy to put the finishing touch to special meals.
5 from 2 votes
Prep Time 10 mins
Resting Time 1 hr
Course Dessert
Cuisine French
Servings 20 pieces
Calor. 60 kcal

Ingredients
  

  • 200 grams dark chocolate for melting
  • 125 grams condensed milk
  • 20 grams cocoa powder

Instructions
 

  • Chop the dark chocolate bar, put it in a bowl and melt it in the microwave at 700W for 30 seconds. Stir the chocolate and put it back in for another 30 seconds. Repeat this action until the dark chocolate is completely melted. Tip: do not overdo it because the chocolate burns easily (and makes a tremendous smoke). For a bar it will be about 2 minutes, but it is always better to do it little by little.
  • Add the condensed milk to the chocolate and stir until well blended.
  • Let the mixture cool in the refrigerator for ½ hour.
  • With the dough form small balls (20gr approx) with your hands and place them on the baking paper. Tip: preferably do not press too much when making the balls so that they are not hard later.
  • Coat the truffles in cocoa powder and keep them in the fridge for ½ hour to cool. Et voilà! You have made delicious chocolate truffles!
KEYWORDS chocolate truffles, dark chocolate truffles
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Creamy Arroz con Leche

Creamy Arroz con Leche

Today I´m going to share with you how to make arroz con leche rice pudding so that it comes out super creamy and delicious.

One of the first memories I have is when our grandmother used to make arroz con leche for dessert for all of us. That combination of creaminess and cinnamon flavour teleports me directly to my childhood. The happiness of eating it is double! Because of its flavour and because of that trip to my childhood. That’s why I’m going to share with you the recipe of this dessert with special affection.

Each person gives it their own touch and that is what makes it special.

The origin of this delicacy comes from the Far East and was invented many many years ago. However, in Spain we have a delicious recipe for arroz con leche, especially in Asturias and in the homes of our mothers and grandmothers.

This recipe from my grandma is an easy arroz con leche recipe without condensed milk. A traditional recipe that you will end up loving.

One, two, three … describe your favourite dessert in three words … Arroz, con, Leche?

On my dessert list, it is in the top 3 without a doubt. And I have a feeling it’s on my children’s list too.

One of the ingredients for success in the kitchen (and in life) is practice. Don’t get discouraged if the first time it doesn’t come out as expected. Persist and you will see how, little by little, you will get the hang of it until you get a creamy rice pudding. And once you have it, it’s time to invite friends and family over to eat this delicious homemade dessert. The moment they have the spoon in their mouths, they will not be able to do anything else but…. mmmmmmmm….

How to Make Arroz con Leche Step by Step

1. Put in a saucepan (without turning on the fire yet) a liter and a half of cold whole milk, 20 grams of butter, a stick of cinnamon, the peel of a lemon and a small coffee cup of rice (85 grams ).

Tips for this first step:

  • When cutting the lemon peel, make sure that the inner part of the peel has the least possible whitish color, because this part is sour.
  • With the vegetable knife you can cut the skin very well (in the shape of a helix) and you don’t get so much white. I like to use it because I get the whole skin off. If you are not so handy with the vegetable knife you can use a potato peeler.
  • A small coffee cup full of rice will be enough. It may not seem like much, but in reality it is very filling

2. When you have everything in the saucepan, stir it for about 10 minutes over a high flame (level 9 if you use a glass-ceramic cooktop).

Tips for this second step:

  • Use a tall pot, the mixture does not reach a third of the total of the pot, but with high heat the milk will rise and foam.
  • It is necessary to stir with a wooden spoon so that the rice does not stick and also to lower the milk so that it does not get out of the pot.

Tic tac tic tac … The 10 minutes on high heat have already passed!

3. Lower the heat (on glass ceramic to level 4) and leave it there for 20 minutes.

4 . 5 minutes before the 20 minutes are up, pour 2 small coffee cups of sugar ( 170 grams ).

Tips for this fourth step:

  • One last stirring effort! In this step you have to stir well because the sugar sticks.
  • You will see that the mixture starts to thicken, but it is still more liquid than you would eat it. Don’t worry because when it cools it will thicken a lot. Don’t wait until it is as thick as you would eat it, because it can become hard.

5. Pour it into a bowl. Remove the lemon, so that it does not become bitter, and the cinnamon stick, since it has already added flavour.

6. The arroz con leche rice pudding is already in the bowl. Let it cool down and then put it in the refrigerator.

7. Et voilà! Once you take it out of the fridge, you have a delicious, traditional and easy-to-make dessert ready to delight the palate of your family and friends.

Tip if your arroz con leche doesn´t come out as creamy as you expected: Don’t worry if it comes out a bit liquid, you can put it back in the pot over medium-low heat for a few more minutes. It may only need 5-10 minutes more. Remember that it will also thicken as it cools.

Last tip: If you are having a dinner party and want to serve arroz con leche as a dessert, I recommend you to make it in the morning.

A good accompaniment is cinnamon powder so that each guest can add it to taste.

receta-arroz-con-leche

Creamy Arroz con Leche. Grandma´s Recipe

Get ready to make a creamy rice pudding that will conquer the palate of your guests.
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Course Dessert
Cuisine Spanish
Servings 8 people
Calor. 386 kcal

Ingredients
  

  • liter milk
  • 20 grams butter
  • 1 small cup of rice ( 85 grams )
  • 2 small cups of sugar ( 170 grams )
  • 1 lemon peel
  • 1 cinnamon stick ( another option is to add vanilla )

Instructions
 

  • Put in a saucepan milk, rice, butter, cinnamon stick(s) and lemon peel(s) (without turning on the heat yet).
  • Once you have everything in the saucepan, put it on high heat (in glass ceramic at 9). Stir it for 10 minutes.
  • Lower the heat (in glass ceramic to 4) and leave it there for 20 minutes.
  • 5 minutes before the 20 minutes are up, pour in the sugar. Stir well because the sugar sticks.
  • Pour into a bowl, removing the lemon and cinnamon.
  • The arroz con leche is already in the bowl. Let it temper and then put it in the refrigerator to cool.
  • Et voilà! Just take it out of the fridge and you have a delicious, traditional and easy-to-make dessert ready to delight the palate of your family and friends.
KEYWORDS arroz con leche, arroz con leche recipe, arroz con leche rice pudding
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Red Fruit Pavlova

Red Fruit Pavlova

This recipe for pavlova is the one we usually use for special occasions in my family.

When we are all get together, my mother and my aunt Carmela, who are great cooks, always bring red fruit pavlova for dessert.

It is a very colourful and easy to make dessert. Meringue, cream and red fruits. I recommend serving this delicacy right after making it, so that it keeps its consistency. And if you wish, you can add other fruits.

It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.

Now that Christmas is approaching, this dessert is ideal to surprise your family and friends. Besides being delicious, it is a very decorative and easy to make delicacy. At the begging the most difficult part is learn how to pronounce it´s name! Pavlova, pavlolva, pablova… but you end up learning it with no problem 🙂

Pavlova Cake or Mini Pavlovas

Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake. I think is the best option if you want to offer your guests the experience of opening the meringue and feeling how it crunches. In this way they can also taste the cream and red fruits as they wish.

The recipe for each option is the same and is just as easy to make, the only difference between the cake and the mini pavlovas is in the size of the nest made with meringue. To make the nest of the tart you use all the meringue and start shaping the nest on the baking paper. On the other hand, for the mini pavlovas you create smaller meringue nests.

With the concave part of a soup spoon start shaping the nest, making a hole in the center. This hollow, where you will later put the cream, is what gives shape to the nest meringue.

I leave it up to your taste! In my opinion, diners experience the magic of pavlova more intensely if everyone has their own piece.

And from one dessert comes another dessert. During the preparation of the meringue, I had five egg yolks left over, and now what do I do with these yolks? I didn’t know what to do with them, so I decided to use them to make a crema catalana.

receta-pavlova-frutos-rojos

Easy Red Fruit Pavlova Recipe

The red fruit pavlova is the ideal dessert to surprise your guests at special lunches and dinners. It will surprise your senses
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine Australian, New Zealander
Servings 8 people
Calor. 308 kcal

Ingredients
  

Meringue

  • 300 grams icing sugar
  • 5 egg whites
  • 3 teaspoons cornstarch
  • 1 teaspoon white or apple cider vinegar

Cream

  • 500 ml liquid cream
  • 150 grams sugar
  • 25 grams vanilla sugar

To decorate

  • 125 grams raspberries
  • 50 grams blackberries
  • 50 grams pistachios
  • Raspberry coulis (optional)

Instructions
 

Meringue

  • Preheat the oven to 120º (248°F).
  • In a bowl, beat the egg whites until stiff with an electric whisk. When you hit soft peaks form, add the icing sugar a little by little. You'll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.
  • Add the cornstarch with a strainer. Keep whipping with the electric whisk on medium speed to keep egg whites from deflating. Now add the vinegar while whipping.
  • Once the meringue is ready, it is time to create 6/8 nests for the mini pavlovas or a 20 cm diameter nest for the cake. This nest is created by placing a drop of meringue on top of the baking paper. With the concave side of a soup spoon you begin to shape the nest, making a hollow in the center.
  • Put it in the oven and let the meringue bake for 1 hour if you are making the mini pavlovas, and 1 hour and a quarter if you are making the tart.

Cream

  • Put the liquid cream in a bowl and whip it with an electric whisk. Add the sugar a little bit at a time. Whip for about ten minutes until stiff peaks form.

Assembly

  • To assemble the pavlova, place the cream on the meringue nests and then start decorating with the red fruits, crushed pistachios and raspberry coulis. Et volià! You have an amazing pavlova ready to be enjoyed!

Notes

Another way to make raspberry sauce is to put a spoonful of raspberry jam in a bowl and put it in the microwave for 30 seconds. Then add a teaspoon of water and stir until it looks like a sauce. If you want to remove the seeds of the jam from the sauce, you can strain through a sieve.
KEYWORDS pavlova, red fruit pavlova
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