DESSERTS IN A JAR-VANILLA AND HONEY PANNA COTTA WITH SUGAR COATED GOOSEBERRIES

Vanilla & Honey Panna Cotta

I made these in little glass containers, you can utilize little glasses or mugs

Elements

2 containers Heavy Cream

½ container castor Sugar

1 Vanilla bean, part longwise 

3 sheets of Gelatin

½ container Milk

¼ container  Honey 

Technique:

·  In a little pan, warm the overwhelming cream, drain, sugar and vanilla bean until it goes to a stew. Expel from high temperature.

·  In the interim, absorb the gelatin ice water for 5 minutes. Crush out overabundance water and add the gelatin to the hot cream. Rush to disintegrate. Put this into a clean bowl and let it cool for 5 minutes.

·  Spoon about 1 Tbs of nectar into each one glass jug. Pop it in the cooler for a couple of minutes so the nectar sets a bit. Expel from the cooler and afterward spill the panna cotta on top and chill in the icebox for no less than 2 hours or until totally set.

Poached Gooseberries

Parts

 1 mug water

1/2  Cup Sugar

1 Cup Cape Gooseberries shell evacuated

System

·  In a little pan, warm the water, sugar together over medium high temperature until sugar breaks down. Include the gooseberries and cook for 2 minutes or until they begin to gently pop. Spoon them out of the syrup and cool them marginally.

Serve them on top of the panna

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