Amelia Senkowska
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Porzeczkowa panna cotta

Porzeczkowa panna cotta

For the filling 250g rhubarb, cut into 1cm slices 1/2 cup sugar 1/3 cup dried fruit (currants or raisins) 1 tbsp cognac 1 tsp cornflour 1/3 cup chopped walnuts (optional) 2 tbsp strawberry or raspberry jam For the yeast dough 2 tsp instant dried yeast 200g plain flour pinch salt 1/2 cup milk 1 tbsp sugar 60g butter, chopped into small pieces 1 egg extra butter to grease the bowl For the icing 1/2 cup pure icing sugar, sifted, mixed with 1 tbsp milk  IT'S DELICIOUS!!!😋🍰

For the filling 250g rhubarb, cut into 1cm slices 1/2 cup sugar 1/3 cup dried fruit (currants or raisins) 1 tbsp cognac 1 tsp cornflour 1/3 cup chopped walnuts (optional) 2 tbsp strawberry or raspberry jam For the yeast dough 2 tsp instant dried yeast 200g plain flour pinch salt 1/2 cup milk 1 tbsp sugar 60g butter, chopped into small pieces 1 egg extra butter to grease the bowl For the icing 1/2 cup pure icing sugar, sifted, mixed with 1 tbsp milk IT'S DELICIOUS!!!😋🍰