If I had to sum up this recipe in one sentence, it would be: Game of textures and flavors. I think you will have felt it when you read the title, we will marry \u00ab\u00a0melt-in-the-mouth\u00a0\u00bb, the creamy and the jelly with the acid, the iodine, the sweet and the umami.<\/p>\n\n\n\n
Panna cotta is usually used for desserts because it is eaten cold and gelatin would instantly turn into liquid if it were to be reheated. So I had to find a trick to keep the texture of the jelly as much as possible even after reheating it.<\/p>\n\n\n\n
This is where the agar agar comes to save us. Unlike gelatin, it does not return to the liquid state, provided it is not heated for long and too much power. After several tests, the panna cotta is maintained if you limit the heating to 30-45 seconds in the microwave.<\/p>\n\n\n
[cooked-recipe id=\"1175\"]<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" If I had to sum up this recipe in one sentence, it would be: Game of textures and flavors. I think you will have felt… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n\n\n\n