filmov
tv
Eggnog Panna Cotta (EP.32)
Показать описание
What is happening everyone! Welcome back to Manny's Food Channel! First off, I wanted to wish everyone a very Merry Christmas, Happy holidays and soon a Happy New Year! I hope everyone has a wonderful, exciting and prosperous 2021. With the Christmas holidays being such a busy time for everyone, this recipe will be quick to make that delivers on those Christmas flavors we have all become accustomed to. It's a fusion of eggnog panna cotta. This is a recipe that you'll want to add to your repertoire of Christmas meals. Have a great holiday everyone!
EGGNOG PANNA COTTA
2 Whole Eggs
1/4 tsp Grated Nutmeg
35 g Gelatin Powder (use more or less depending on what gelatin you use)
1 Whole Grated Lemon Zest
300 ml Condensed Milk
500 ml Evaporated Milk
CANDY CANE & PECAN CRUMBLE
1/4 cup Oats
1/4 cup Pecans
1/4 tsp Cinnamon/Nutmeg
1 tbsp All Purpose Flour
2 tbsp Butter
3 tbsp Honey
3 tbsp Crushed Candy Cane
PREPERATION
1. In a large bowl, whisk the eggs and lemon zest.
2. Next, add in the evaporated milk, condensed milk, and nutmeg.
3. Once all the ingredients are well mixed, add in th3e gelatin and mix well.
4. Pour the eggnog mix into your chosen ramekin, and place them in the fridge until they are all set.
5. While the panna cotta is setting, heat up the butter in a small pan on medium to low heat.
6. Next, add in the all purpose flour and cook for 5 minutes.,
7. Mix in the pecans, oats, cinnamon, nutmeg and honey and cook for 1-2 minutes or until it is nicely roasted.
8. Remove the pan from heat, and fold in the candy cane. Set it aside until you are ready to use it.
9. Once the panna cotta has set, use a knife and run it on the edges of the ramekin.
10. Flip it upside down on a plate, serve with pecan candy cane crumble, chantilly cream, passion fruit and enjoy!
📱FOLLOW ON SOCIAL MEDIA:
——————————————————
If you have any recommendations or suggestions please comment below.
Don't forget to like, comment and subscribe!
——————————————————
🎵 Track Info:
––––––––––––––––––––––––––––––
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
––––––––––––––––––––––––––––––
EGGNOG PANNA COTTA
2 Whole Eggs
1/4 tsp Grated Nutmeg
35 g Gelatin Powder (use more or less depending on what gelatin you use)
1 Whole Grated Lemon Zest
300 ml Condensed Milk
500 ml Evaporated Milk
CANDY CANE & PECAN CRUMBLE
1/4 cup Oats
1/4 cup Pecans
1/4 tsp Cinnamon/Nutmeg
1 tbsp All Purpose Flour
2 tbsp Butter
3 tbsp Honey
3 tbsp Crushed Candy Cane
PREPERATION
1. In a large bowl, whisk the eggs and lemon zest.
2. Next, add in the evaporated milk, condensed milk, and nutmeg.
3. Once all the ingredients are well mixed, add in th3e gelatin and mix well.
4. Pour the eggnog mix into your chosen ramekin, and place them in the fridge until they are all set.
5. While the panna cotta is setting, heat up the butter in a small pan on medium to low heat.
6. Next, add in the all purpose flour and cook for 5 minutes.,
7. Mix in the pecans, oats, cinnamon, nutmeg and honey and cook for 1-2 minutes or until it is nicely roasted.
8. Remove the pan from heat, and fold in the candy cane. Set it aside until you are ready to use it.
9. Once the panna cotta has set, use a knife and run it on the edges of the ramekin.
10. Flip it upside down on a plate, serve with pecan candy cane crumble, chantilly cream, passion fruit and enjoy!
📱FOLLOW ON SOCIAL MEDIA:
——————————————————
If you have any recommendations or suggestions please comment below.
Don't forget to like, comment and subscribe!
——————————————————
🎵 Track Info:
––––––––––––––––––––––––––––––
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
––––––––––––––––––––––––––––––
0:15:26
0:04:33
0:02:21
0:08:01
0:04:06
0:02:28
0:10:04
0:00:19
0:01:57
0:14:27
0:04:40
0:00:40
0:00:46
1:05:38
0:00:31
0:05:02
0:01:59
0:09:02
0:14:06
0:07:28
0:05:39
0:07:17
0:21:32
0:05:00