Friday, September 26, 2008

I've been provoked! ProBocada!

Some weeks ago my Spanish friend Morgana and other great girls that run a group food site called Blogolosas, invited me for their first blog event: ProBocación (a funny play on words in spanish, meaning a provocation).

I though the idea was just great! Most blog events start with the same recipe (Daring Bakers, TWD, etc), other start with a theme (SHF, etc). This one starts with an image! Isn't that cool? We could do whatever we wanted based on that image.

For the first ever ProBocación this was the image chosen.

And this is my version!

It's a Mint pannacotta alternated with dark chocolate ganache, topped with stracciatella whipped cream and chocolate shavings! That's a too long name, I'll just call it Pannacotta ProBocada!

PANNACOTTA PROBOCADA

Mint Pannacotta:

  • 50 gr (1.8 oz) sugar
  • 75 gr ml milk
  • 300 ml cream
  • 3 gelatine sheets
  • 2 tbsp mint liqueur
  • 2 drops green food coloring (opcional)

Dark chocolate ganache:

  • 100 gr (3.5 oz) dark chocolate chopped
  • 80 ml cream

Stracciatella whipped cream:

  • 1/3 cup whipping cream
  • 1 tbsp sugar
  • 1 tbsp chocolate shavings (I've used a microplane)

For the pannacotta: heat the cream, milk and sugar until boiling point. Add the gelatin sheets that have been previosly soaked in cold water and well drained (you can also use powder gelatine: 1 tsp=1 sheet). Add the liqueur and food coloring and stir well.

For the ganache: Heat the cream and add to the chocolate. Leave to rest for 1-2 minutes and stir with a spoon until a thick and shiny cream forms.

For the whipped cream: Whip very cold cream until soft peaks, add the sugar and keep whipping until medium peaks. Add chocolate shavings.

To assemble: In long tube glasses put a few tablespoons of pannacotta and take to the fridge until it hardens, leaving the glass tipped, I've used a butter block to support it and the glass bottom was stuck on the fridge racks. When it's set, add a layer of ganache and wiggle the glass arround allowing the ganache to spread, covering all the pannacotta layer. Let harnen a bit and do the second third of pannacotta. Keep doing this until you have 3 layers of each (you might need to heat the ganache in the microwave for the last layer). Top with the whipped cream, extra chocolate shavings and a sprig of fresh mint.

Bueno, pués aqui estamos en la primera ProBocación! Me encantó la idea de hacer un reto en que se empieza con una imagen, al invés de empezar con una receta. Duespues de ver el imagen, esta fué mi idea: Pannacotta de menta, intercalada con ganache de chocolate negro, nata montada de stracciatella y cubierta de trozitos de chocolate! Pero como es un nombre muy largo, le vou a llamar solo Pannacotta Probocada! Ha sido muy divertido, un poco un lio tener los vasitos tumbados en la nevera y esperar que las capas cuajasen (tengo muy poca paciencia, jejeje), pero todo por el amor al arte! Creo que se quedaran monos los vasitos y además ricos! A ver lo que será la seguiente imagen que nos proboque!

PANNACOTTA PROBOCADA

Pannacotta:

  • 50 gr azúcar
  • 75 ml leche
  • 300 ml nata
  • 3 hojas de gelatina
  • 2 cucharas licor de menta
  • 2 gotitas de colorante verde

Ganache:

  • 100 gr chocolate negro (en trozitos)
  • 80 gr nata

Nata montada:

  • 1/3 taza nata
  • 1 cuchara azúcar
  • 1 cuchara trozitos chocolate (usé un microplane)

Para la pannacotta: Calentar la nata, leche y azúcar hasta casi herbir. Sacar del fuego y añadir la gelatina previamente remojada en agua fria. Juntar el licor y colorante y remover bien.

Para la ganache: Herbir la nata en el microondas y añadirla al chocolate en trozos. Dejar reposar 1-2 minutos y mezclar bien con una cuchara hasta que este una mezcla homogénea y con brillo.

Para la nata montada: Montar la nata un poco, añadir el azúcar y montar hasta que este con picos medianos. Juntar los trozitos de chocolate y mezlcar bien.

Para el montaje: Colocar un par de cucharas de la pannacotta en los vasitos y llevar al frio. Yo los dejé inclinados presos en las mismas rejillas del frigo y sujetados con un paquete de mantequilla. Cuando esta cuajada, es tiempo de meterle la primera capa de ganache, volteando el vaso para que cubra toda la pannacotta. Dejar que endurezca un poco. Seguir haciendo este proceso hasta tener 3 capas de pannacotta y 3 de ganache (a lo mejor se tendrá que calentar la ganache en le microondas para las ultimas capas). Cubrir con la nata montada, un poco más de trozitos de chocolate y unas hojitas de menta fresca.

This was a lot of fun to make and a really good pacience exercice! For me, that have little patience sometimes, you can imagine that waiting for all those layers to set was not easy. But oh, so worth it! I think it came out quite cute and with mint and chocolate, do I need to tell you it was delicious as well? Can't wait to see what's the next image we're going to be provoked with! Check the other creations here!

Oh! And don't miss out on the chance to win a Muffin Tshirt, in this Giveaway!

48 comments:

kittie said...

wow... seriously... wow... This looks absolutely amazing - not to mention that I love love love mint and chocolate together!

Suzana said...

Eu gosto da pannacota, só não gosto da gelatina... Enfim, ninguém disse que a vida ia sempre ser como eu queria!! Adoro o efeito das layers inclinadas e a conjugação das cores. Ficou deliciosamente pretty! ;)

Bj

Simple and Divine said...

Wow! How incredibly GORGEOUS is that?!?!? So delicate and classy!! Loooove it <3

Simple and Divine said...

-PS- Your photography is OUT OF THIS WORLD! It never ceases to make me DROOOOL! hahaha

Jeanine said...

That is absolutely awesome! Totally beautiful!

Mobula said...

Está increible!!! Yo también hubiese querido participar este mes pero no he tenido tiempo de hacer nada. Que cosa más rica!!

Ana

cookemila said...

me ha encantado tu version.Un after eight en toda la regla con sus capitas ay que hambre...me encanta esa fresca combinacion...me encanta que estes encantada de la Probocacion.../espero y creo que la siguiente te va a gustar) y ver que te lo has tomado en dos idiomas....te adoro clumbsy

VeggieGirl said...

That's your FIRST one?!?!?! You're a pro!!!

VeggieGirl said...

That's your FIRST one?!?!?! You're a pro!!!

JOAN said...

Muchas Felicidades!
Me ha encantado esta versión en pannacota del clásico after-eight.
Visualmente te ha quedado preciosa y estoy seguro que el sabor debe ser delicioso.
Lo probaré, he sido ProBocado por tu receta.
BESOS

ALMITO said...

Una ProBocacion verdaderamente tentadora. Me ha encantado la excelente combinacion de sabores y la exquisita presentacion de esta singular panacota.
Mis felicitaciones.
Un abrazo

AlmaErrante
lacocinadealmaerrante.multiforos.es

ingegerd said...

wow!!love it!!=)

Lisa said...

Oh my goodness! You are such a great food artist. Beautiful and I'm sure delicious!

morgana said...

Chocolate, menta, stracciatella.... Joooooo, qué cosa más rica!!! Te quedó espectacular y además con el enfoque que le has dado las fotos parecía una vasito interminablemente alto con deliciosas capas inclinadas de menta y chocolate...

Menos mal que el otro día me compré una caja de after eight y me puedo quitar el mono, porque me ha dado un antojo...

Muchas, muchas, muchísimas gracias por participar, que nos hace muchísima ilusión. Besos mil.

Dawn said...

How elegant chica! And you certainly made it wonderful by making it mint.
How big are those? Because I would so be doing shots of those bad boys.
Love love love your photography.

alexandra's kitchen said...

that is stunning! so elegant. And it looks light and delicious, too. very cool idea as well. (the picture as inspiration idea)

FFichiban said...

That looks really decadent! and an event based on an image is very fresh and original :) mmm Yum ^^!

monica said...

A receita deve ser uma delícia e a decoração está linda!
Bela participação!
Beijinhos

Bridgett said...

This looks amazing! I admire your patience for making such a divine dessert. I can only imagine how delicious it was. beautiful job!

The Blonde Duck said...

That's such a cute idea! I love working off an image! It will give ya'll so much creativity.

Argus Lou said...

I'm not sure I understand everything but it sure looks good. ;-)

Maria said...

What a splendid dessert! Mint and chocolate are always so great together!

Tanya said...

Absolutely beautiful, Rita! This looks delicious.

Ingrid said...

Beauuuuuuuuutiful!
~ingrid

Satisfying my Sweet Tooth said...

What a fun challenge! It looks so beautiful and tasty too!

Alexa said...

That looks beautiful! What a great event... Your interpretation is just lovely. You are one talented lady...

Adam said...

That dessert is so classy I feel like I couldn't afford to take it out on a date. They say never judge a sweet on it's outside, but she's a looker :)

noble pig said...

Wow, this is restaurant worthy, so beautiful!

jen said...

holy cannoli, that looks fabulous!

Reeni said...

I love the idea. Your creation is gorgeous. I bet it took a longer time to make then it did to eat! But it looks well worth it!

Dana said...

Fun concept! I look forward to seeing more along this theme as your club progresses.

Hopefully not all the dessert pictures will feature green stuff. I'm not a huge mint fan unless it plays a supporting role. Then I love it!

The Short (dis)Order Cook said...

Those are gorgeous. I'd say almost too pretty to eat. Almost.

Leonor de Sousa Bastos said...

Este copo está um verdadeiro carrossel!!

Quase que me senti zonza ao seguir as linhas de chocolate que trepam pelo copo acima...

Está super giro e imaginativo!

O conjunto de sabores deve ser uma perdição...

Parabéns!

Prudy said...

Clumbsy that is just gorgeous. Me encantaria!

Hannah said...

Wow, what a beautiful dessert and photographs! Sounds like a very cool group, too.

Sophie said...

LOL I sometimes have a hard time figuring out a name for a recipe with so many ingredients...but rarely do I have it with a dessert this good! Seriously, let's just call it AWESOME, that's a good enough name ;).

Isa said...

What a fun event! What a fun name for the event! And specially... what a delicious and beautiful recipe!

Megan. said...

oh wow. anything with chocolate ganache is a winner in my book. this looks so lovely too! YUM!

Lore said...

You're an artist and the clumbsy in your name is just a big fat lie ;) Gorgeous!

silvia said...

Ni que decir, una combinación increible, y de sabor imagino que rico y muy refescante, tengo que confesarte, sin que nadie se entere que es de mis favoritos, excelente. Un beso y decirte que me encanta tu blog, precioso. Prometo tenerlo entre mis preferidos, como dicen por aqui, mas vale tarde que nunca, o no?

Ann said...

This is seriously elegant - I mean you could do this for a party, a wedding, a brunch - whatever, it's totally gorgeous!

Anita said...

Now that's inspired! I love the presentation, and it must taste so refreshing!

hot garlic said...

Okay, just when I think you had to have peaked, there is a whole other echelon of food creativity. I love Panna Cotta, and this looks like something you would pay $18 for in some fancy NY cafe.

Jaime said...

wow, that is just SO beautiful.

Jacque said...

Wow, that is just the coolest thing! LOVE it!!!

Y said...

Love the name! You should get it copyrighted immediately :D

Kevin said...

That looks and sounds really good! Nice presentation.

Caracole said...

Felicidades por tu Probocación.
Para describir la combinación de sabores y la presentación que has hecho sólo me viene a la cabeza una palabra: elegante.
Se me hace la boca agua de pensar cómo tiene que estar eso...