Use Up Egg Whites in Soft, Sweet Panna Cotta. Use Up Egg Whites in Soft, Sweet Panna Cotta I wanted to use up leftover egg whites and cream after I made soft egg custard. Besides the yolks, the ingredients you need are basically the same as what's required for panna cotta!-Try to keep the ice water as cold as you can. If you use single cream, that is more liquid, I think you would have to increase the amount of egg whites, but this can compromise the panna cotta taste, so just use double/heavy cream.
Using up leftover egg whites also prevents food waste, a commendable goal for any home cook. Line a flat baking tray with parchment paper. Egg whites – Use large egg whites at room temperature. You can cook Use Up Egg Whites in Soft, Sweet Panna Cotta using 8 ingredients and 13 steps. Here is how you cook it.
Ingredients of Use Up Egg Whites in Soft, Sweet Panna Cotta
- Prepare 1 tbsp of ◎Gelatin powder.
- You need 3 tbsp of ◎Water.
- You need 200 ml of Milk.
- You need 60 grams of Sugar.
- It’s 100 ml of Double cream.
- You need 12 of drops Vanilla extract.
- Prepare 1 of Egg white.
- Prepare 100 grams of △Sugar.
Room temperature eggs ensure you get a good volume when beating. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk) use them. Tip – cold eggs are easier to separate.
Use Up Egg Whites in Soft, Sweet Panna Cotta step by step
- Put the ◎ ingredients in a small container. Leave to stand for about 15 minutes to soften the gelatin..
- Combine milk and sugar in a sauce pan and heat on medium. Stir with a plastic spatula to dissolve the sugar. Turn off the heat..
- Add the gelatin from Step 1 into the milk from Step 2 quickly and stir with a plastic spatula gently to melt the gelatin completely..
- Add cream and vanilla extract, then stir well with a plastic spatula. Transfer the mixture into a bowl..
- Place the bowl over a bowl filled with ice and water then stir from the bottom up with a plastic spatula..
- Once thickened, remove the bowl from the ice water bowl..
- Make the meringue. Put the egg white in another bowl and whisk. Divide the sugar into 2 portions and add a portion at a time. Whisk the egg white constantly..
- It's ready when you can hold up the whisk and soft white peaks form. When you hold the bowl upside down and the meringue doesn't fall, it's done..
- Stir Step 6 quickly and add to the meringue straight away. Stir the mixture gently from the bottom with a whisk..
- *If you want to remove the panna cotta from the ramekins, grease the insides of ramekins with vegetable oil (not listed), using your finger to spread out the grease evenly before filling them..
- Spoon the mixture from Step 9 into the ramekins..
- Arrange the ramekins on a tray and put the tray into the fridge for about 2 hours until set..
- When set, they should be ready to serve..
So separate them when cold but let them thaw before using. Traditionally, Piedmontese panna cotta is made with double cream, sugar, vanilla and egg whites rather than gelatin, and baked in a bain marie – a beautifully simple dessert. You can top the panna cotta with berry sauce , caramel sauce , lemon curd , dark chocolate ganache , or white chocolate ganache. For a simple strawberry panna cotta , place strawberries with some powdered sugar in the food processor and process until smooth, then top your panna cotta (after it has set in the fridge. See more ideas about Desserts, Dessert recipes, Food.