This panna cotta recipe with raspberries and chia seeds is very easy to make, and it won’t take you any time at all!
Served in cocktail glasses, this panna cotta is a very colourful and elegant dessert for any special occasion at home. However, It’s not just the way it looks, but also the way it tastes. The texture of this elegant Italian dessert is pure creaminess.
You can add a mint leaf to give a wild and colourful touch to the raspberries.
It is a cold, sunny October morning. The day invites me to put on my coat and take a walk among the autumn trees. So I decide to go for a walk!
I walk through the Retiro Park in Madrid and, surrounded by nature, I start thinking about the benefits of chia seeds. They are good for the bones, reduce cholesterol, regulate intestinal transit and help to lose weight. These chia seeds are tiny but with a multitude of healthy properties.
On my back back home, I stop by the supermarket. I buy sugar, whipping cream, vanilla extract, gelatin sheets, chia seeds and raspberries.
How to Make Panna Cotta with Raspberries and Chia Seeds
1. In a bowl, pour cold water and soak in two gelatin sheets for 10 minutes, so they will hydrate.
2. In a pot, add 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 glass-ceramic ) until combined.
3. Add in one tablespoon of vanilla extract and two tablespoons of chia seeds.
4. When the mixture is boiling, add in two gelatin sheets and stir until dissolved.
5. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then, turn off the fire.
6. Allow the mixture to cool at room temperature for about 10 minutes before pouring it in small glasses. Then, put the panna cotta to chill in the refrigerator for three hours.
7. Top with raspberries and, if you like, decorate with a mint leaf to give a wild and colourful touch.
8.Et voilà … You now have made a delicious panna cotta ready to delight your guests.
I remember perfectly when I first saw peanut butter.
It had a huge impact on me. It was on a trip to the United States, accompanying my father on one of his trips to New York.
Peanut butter on toast, peanut butter on a bagel, peanut butter with raspberry jam …
I was ten years old at the time, and I didn’t understand anything. I didn’t know whether that delicacy came from heaven or not. In my view, the way people spread it on a piece of bread opened my eyes, and then I realized there was more to discover besides Nocilla ( Spanish Nutella ).
Chocolate with bread made sense to me, but peanut butter?
One day I got curious and decided to try this peanut butter recipe. I instantly fell in love with it. Since then, for me, peanut butter is addictive for its creamy texture and that combination of salty and sweet flavors.
As a Spanish woman, I discovered very early on how important the gastronomic culture of each country is and, without a doubt, one of the best ways to get to know the culture of a country is through its cuisine. You get out of your comfort zone by trying new dishes, new flavors…
That’s the incredible thing about traveling and getting to know new customs. You think you already know everything and there’s nothing left to experience, especially when you’re ten years old!
Have you seen the movie Julie & Julia, starring Maryl Streep? Well, the same thing happened to the her.
Imagine an American woman living in Paris in the 1940s, going to the market in the mornings, eating at the best bistros… French gastronomy made such an impact on her that she signed up for Le Cordon Bleu, and later she wrote a French cookbook for Americans.
How To Make Peanut Butter
Peanut butter is a product that nowadays can be found on the shelves of many supermarkets, but many years ago this delicacy did not exist in Spain. Here in Spain there was no peanut butter! Can you imagine my suffering?
What a surprise it was to discover how easy it was to make it at home. Plus, I believe this peanut butter recipe is a healthier option than buying peanut butter directly from the supermarket.
All you need is 400 grams of roasted peanuts, a blender or food processor, and five minutes of your time.
In the blender, the peanuts turn into a sandy powder at first.
As they are chopped, they turn into a doughy mass.
They release their own oil; therefore, the mixture gains creaminess.
Stop beating when you see that there are no more lumps and the cream is smooth.
Et voilà! You just have made your homemade peanut butter.
Homemade Peanut Butter Recipe
Peanut butter is addictive for its creamy texture and that combination of salty and sweet flavors.
This salted caramel panna cotta recipe will surprise you with how easy it is to make!
Although it is very easy to make, you need to follow every step of this recipe so that this Italian dessert comes out delicious and, as consequence, makes you look like a haute cuisine chef!
I warn you about this sweet treat, it can be addictive! The moment you push the spoon through the caramel barrier to reach the panna cotta and bring it to your mouth, your palate will enter in a world of new experiences.
If you want to prepare this dessert for a dinner party, I recommend you to start preparing it at least 4 hours in advance, or also make it the day before.
Mmm… the whole kitchen smells of caramel. This is one of the pleasures of making this dessert!
How to Make Salted Caramel Panna Cotta
First, you prepare the panna cotta:
1. In a bowl, pour cold water and soak in two gelatin sheets for 10 minutes, so they will hydrate.
2. In a pot, add 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 glass-ceramic ).
3. When the mixture is boiling, add in the 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, turn off the fire.
5. Allow the mixture to cool at room temperature for about 10 minutes before pouring in small glasses. Then, put the panna cotta to chill in the refrigerator for three hours.
6. When making the caramel, in a saucepan, add 100 grams of sugar and put it over medium heat ( level 6 if you´re using a glass-ceramic ). Do not stir it with a spoon; just shake and tilt the pan gently until sugar browns evenly. As you see the first boiling bubble, add in 10 grams of salted butter and stir until intregrated. Then, add in 100 ml cream and stir until well combined.
7. Set aside the caramel and let it sit at room temperature.
Three hours later…
8. Once the panna cotta is set, pour the caramel on top and put it back in the fridge for 30 minutes.
9. Et voilà … You now have made a delicious salted carmel panna cotta!
Flan is a traditional dessert that reminds me of my childhood and my grandmother taught me how to make it.
Every summer, when I was a kid, I used to go with my siblings to our family house in the countryside. In that place surrounded by nature, I spent my happiest summers … and the food… mmmmm… that was good quality food.
We used to help our grandmother Margarita to collect eggs from the hen house. Our mission was to find as many as we could and give them to her. The feeling of finding eggs, especially the most hidden ones, was very similar to finding treasure. It was a lot of fun.
Imagine what delicious flans came out of those fresh eggs!
My grandmother used to make flan of all kinds. A flan recipe she almost always made was this traditional one, using just three simple ingredients: eggs, milk and sugar.
What is Flan?
Flan is an egg custard baked in water bath and topped with caramel. It is a very popular dessert in Spain, and it is very easy to make since you only need three ingredients to prepare it: eggs, milk and sugar. There are other delicious flan variations such as this one made with condensed milk.
What Flan Mold Should I Use?
When there are more than 6 of us at the table, I use a large flan mold. Otherwise, as in this case, I use small flaneras (flan ramekins) when making this flan recipe.
What to make today for dessert ? If you have eggs, milk and sugar in the kitchen, this traditional flan recipe will be your right choice to surprise your friends and family.
How to Make Flan
1. Preheat the oven to 356°F ( 180°C ).
2. In a saucepan, add two tablespoons of sugar and a teaspoon of water over high heat. Do not stir it neither with wooden spoons nor metal spoons, just gently shake and tilt the saucepan until the sugar combines well and browns evenly.
3. As soon as it is golden brown, remove the caramel from the heat and pour it in 6 flan ramekins, tilting and turning each one to evenly coat the bottom and sides. Be very careful with the caramel because it burns a lot!
4. In a bowl, beat 6 eggs with a wire whisk or hand held mixer on low speed.
5. Add in 2⅓ cups of whole milk and 1¼ cup of sugar. Keep beating on low speed until well combined. Tip: you beat at this speed to avoid too many bubbles forming in the custard.
6. Pour egg mixture into the previously caramelized flaneras. Tip: pass the mixture through a sieve to get rid of lumps and bubbles.
7. Now its time to bake the custard in water bath. Place the flan ramekins inside a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras. Then, cover each one of them with aluminum foil. In case you use a large flan mold, cover it with the lid that comes with it. Tip: other way to prepare the bain-marie is by leaving the baking dish, filled with less than halfway up of water, in the oven when preheating.
8. Bake for 35 minutes. Make sure flans are done by pricking a needle. If it comes out stained, leave them a few more minutes. If it comes out clean, the flans are ready.
9. Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
10. Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!
In a saucepan, add sugar and water over high heat. Gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in the 6 mini flaneras, or flan ramekins.
In a bowl, beat 6 eggs with a hand held mixer or a whisk.
Add in milk and sugar to the egg mixture. Beat on low speed to avoid making too many bubbles in the custard.
Pour the mixture into the previously caramelized flaneras.
Place the flan ramekins in a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras.
Cover them with aluminum foil.
Bake for 35 minutes.
Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!
Now that Christmas is approaching, is your opportunity to surprise family and friends with this chocolate truffles recipe.
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. I truly believethat chocolate truffles are the perfect accompaniment for special occasions.
Easy 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!
1. In a bowl, chop the dark chocolate bar and then melt it in the microwave at 700W for 30 seconds. Stir the chocolate and put it back in the microwave for another 30 seconds. Repeat this action until the dark chocolate is completely melted. Tip: Be careful not to 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.
2. Add the condensed milk into the chocolate and stir until well combined.
3. Put the mixture to chill in the freezer for ½ hour.
4. Take the dough out of the freezer and start forming small balls ( 20 grams ) with your hands. Place each one of them on the baking paper. Tip: preferably do not press too much when making the balls.
5. Coat the truffles in cocoa powder and put them directly to chill in the refrigerator for ½ hour. Et voilà! You have made delicious chocolate truffles!
Pastry cream is a basic resource in the baker’s kitchen. It is piped into many desserts, especially those made of puff pastry.
This pastry cream recipe is made with milk, eggs, cornstarch, sugar, lemon peel and cinnamon stick. With this recipe you will learn easily how to make pastry cream step by step, a cream that’s also suitable for celiac and gluten intolerant people.
How Does Pastry Cream Thicken ?
Pastry cream is a creamy custard that relies on the starch and on the egg to get thickened. The secret to achieve the consistency is to properly thicken the custard while heating and stirring with a whisk.
Does Pastry Cream Thicken As It Cools ?
Remember that even after removing the cream from the heat, it will continue to thicken. Your mission is to achieve the ideal texture to the cream, so later it will be easy to pipe and spread and delicious to the palate.
Don’t worry if you don’t get it perfect pastry cream the first time, over time, you will get the hang of it. You know that cooking is all about passion and practice.
Now you are about to embark on a mission to prepare homemade pastry cream, a basic pastry cream recipe to use in many of your desserts.
The amount of ingredients in this recipe for pastry cream is adjusted for our puff pastry apple tart; however, it can also be piped into other desserts such as mille-feuille, torrijas or profiteroles.
How to Make Pastry Cream Step by Step
1. In a saucepan, add 250 ml of milk, a cinnamon stick and the lemon peel. It is important that the peel does not have too much white since it is bitter.
2. Put it over medium heat and remove it before it starts to boil. Now you have the infused milk. Set aside and let it rest.
3. In a separate bowl, beat 2 egg yolks and 3 tablespoons of sugar with a whisk.
4. When everything is well mixed, add a spoonful of cornstarch and continue beating until well blended.
5. Gradually add in the infused milk through a strainer. The lemon peel and cinnamon stick will have remained in the strainer.
6. Put the mixture over medium heat and stir with the whisk until thickens. Once you notice the mixture is thick and creamy, it means that you have the custard ready.
Easy Pastry Cream Recipe
Pastry cream is a basic resource in the baker’s kitchen. It is a creamy custard piped into many desserts, especially those made of puff pastry.