CAKE WITH STRAWBERRIES AND panna cotta

After more than a week I had celebrated the most tender lover and best friend, the most ardent supporter and the most pleasant and amusing companion. I talk about my husband, smiling in the picture above. I could say a thousand words about it and it still would not be enough.

I'll just tell you something: we are some years together and we still are the most enjoyable each other company, we do not ever get bored when we're together and go without much, if it happens we can not be together even for a few watches. Each morning it is beautiful, because there are those few minutes we enjoy simply because we have each other and that look, we expect one days together.

We laugh a lot, we touch more. We yarn gray and maybe all the affection that some of us find it strange or even moved, but rarely remember the sensitivities of others, because we have ourselves and we enjoy it too much as we can to be affected by convenience.

Never, not even once my husband made me to doubt him and his dedication. I hope I do him, brought me peace and joy so that I would be very hard to know that was troubled even once because of me. It sure I bear infinitely more than I care to, because as he knows love, loved ones surrounding them with a chain of care and kindness.

Sometimes gentle and loving grasp this seems to me to limit myself and then happens to revolt and to raise my voice at him. And then I'm infinitely sorry, because I know that no one else really cares if I put on thick socks, no one to my law scarf dragging it to me on the nose, only to throw it away myself and there, no one will bring me flowers ... simply because no one else than him could not be for me to make Women's day every day.

On his birthday, my husband wanted a cake easily and it's so involved in everything I am passionate about me, he got himself a gourmet, so he chose one combination: cake with strawberries and panna cotta. And I thought to myself that this cake would be perfect for spring March 8, so I present today.
Preparation time: 4:00 hours
Cook Time: 0:30 hours
Total time: 4:30 hours
Number of servings: 12
Difficulty level: high

INGREDIENTS CAKE WITH STRAWBERRIES AND panna cotta:
~ For a cake of 24 cm. diameter ~

Strawberry jelly:

800 grams of frozen strawberries (or fresh if it's high season)
200 grams of sugar
lemon juice from 1/2
12 grams of gelatin (preferably leaves)
Thin crust of egg whites:

2 fresh whites
1 pinch of salt
50 grams sugar
40 grams of melted butter
40 grams of flour
Panna Cotta:

800 ml. for whipping cream with minimum 33% fat
200 ml. whole milk
2 fresh whites
120 grams of sugar
1 pinch of salt
2 vanilla pods
50 grams of water
25 grams of gelatin (preferably leaves)
Assembly and decoration:

300 grams of fresh strawberries
red currants (or other fruit as desired, for example blackberries, blueberries etc.)
3-4 slices of kumquat pieces (optional)
fresh mint leaves
8-10 marshmallows
2 tablespoons lemon juice
6 grams of gelatin (preferably leaves)
COOKING WITH STRAWBERRIES AND CAKE panna cotta:

1. We start with a coulis, which will be the basis strawberry jelly: put on fire frozen strawberries (or fresh if it's season) with lemon juice from 1/2 and 200 grams of sugar. It gives everything a good boil, just enough to soften the strawberries well, then pass through a sieve, insisting with a spoon until the screen remains almost dry substance (stones strawberries).

1. Put the hydrated in cold water in two different containers, each 6 grams of gelatin (preferably sheets, which is purer nor bring plenty of water in the finished preparation). Prepare two forms diameter 22-24 cm in which place a layer of cling film. We measure with a graduated beaker 300 ml each. of the strawberry coulis warm (not hot, because at above 60 degrees destroys gelatin). Squeeze well hydrated gelatin and add as many as 6 grams of gelatin every 300 ml. Strawberry coulis by mixing until the gelatin is dissolved.
   

2. Each form pour 300 ml each. strawberry jelly and give the freezer for 15-20 minutes until it hardens.
   

3. After the hardened jelly removed from the molds using food foil and invert onto a flat surface that was bedding a sheet of baking paper. The foil is removed and is cut out discs having a diameter of 20 cm.

4. Proceed with two identical disks, from which we get two inserts intensely flavored for our cake. The discs are kept on paper baking the base, using its transfer onto a tray and refrigerate until you figure we use. It'll stay in the strawberry coulis-ready, keep it for assembly. (We'll stay and jelly cutting edges, we can eat to your heart, rejoicing a very fragrant jelly and 100% natural).

1. cream for whipping cream and pour the milk in a saucepan. Vanilla pods are split lengthwise, the seeds were scraped with the tip of the blade and is added to the pannikin with pods. The fire heats the mixture well, then stop fire and leave to infuse under cover for 30 minutes for the vanilla liquid to penetrate well.

2. Until vanilla infuses well, prepare countertop. And is mounted to light the oven to 180 degrees. Beat 2 egg whites with electric mixer with salt, then add sugar gradually and beat until meringue get a firm in which sugar has completely dissolved. Sprinkle the flour and add the vanilla extract and melted butter, but not hot, and mix gently with a spatula so as not to completely lose air accumulated in whites. Distribute the mixture in an even layer and as thin (5-7 mm) on a tray covered with baking paper. Bake the cake in the oven preîncins 180 degrees for 10 minutes, only to be golden. We leave to cool then cut out a round top with a diameter of 24 cm.
   

3. To prepare panna cotta, we hydrated gelatin 26 grams of very cold water. Meanwhile remove empty vanilla pods in which the liquid infused.

4. Put on fire 100 grams of granulated sugar and 50 ml. of water. Cook until it forms a thick syrup and boiling bubbly large thermometer to measure instantaneous reading syrup temperature is 116 degrees Celsius. Separately, beat 2 egg whites with 1 pinch of salt and add 20 grams of sugar remaining. Pour the hot syrup over the table meringue while beating with electric mixer at high speed. Continue beating until the meringue cool completely. Thereby obtaining a very firm meringue and safe for health, because whites are cooked.

1. Heat the cream infused with vanilla to a temperature of -50 degrees Celsius (note, if it's too hot - over 60 degrees - gelatin will lose its properties). Squeeze the gelatine well hydrated and dissolved in cream. 1/3 of cream with meringue gelatin is added and blend briefly until it incorporates. Diluted by the mass meringue over the remaining cream and mix gently with a spatula to remain aerated (which is why I added the Italian meringue, do not get a very compact mass).

2. Assemble the cake: in a form with removable walls diameter 24 cm countertop sits at the base thin albumen and soaked in 3-4 tablespoons of the strawberry coulis-left. Wash thoroughly, boiled and cleaned fresh strawberries, as some are chosen and cut into equal halves height. Soften the cut strawberry coulis then press it in to the edge of the shape (viscous semi coulis site will help you better join the walls of the mold, resulting in clean edges. The remaining strawberries kept for decoration.

1. Carefully pour 1/3 of the composition of panna cotta, encounters gently several times table form, as well adhere to the composition of other elements, then releases it in the freezer for 15-20 minutes, until this a first layer of strength.
2. Once the first layer has cured panna cotta, sprinkle the surface with 1-2 tablespoons of the remaining panna cotta and back stretches spoon liquid composition. Using paper baking overturn the first disc-shaped jelly strawberries, then remove the paper and gently presses the disc surface that will adhere better with the thin layer of liquid composition.
   
3. Immediately above the pour strawberry jelly insertion of a second layer of 1/3 of the mixture of panna cotta and moves out of the freezer again for 15-20 minutes, then repeat the procedure described in step 13, adăugându- is still an insertion of jelly, then covering it with the rest of panna cotta. It gives the cake in the refrigerator for 3 hours, after which it will be strong enough to be out of shape. To remove the cake from the mold, I use a kitchen torch with removable walls that heat shape, but you can also use a kitchen towel soaked in hot water. Carefully loosen the ring, which once was heated by warming, would be easy composition of the cake away.

cake with strawberry panna cotta retetecalamama - four assembly

1. Show already pretty good, does not it? A special occasion deserves to strive a little more, so that is how we proceeded further: I made hydrated in cold water 4 grams of gelatin. I warmed up to 50 degrees strawberry coulis site by leaving, I gelatin dissolved in it and I poured on the surface of the cake, letting it drip and edges.

I hydrated remaining 2 grams of gelatin and a I dissolved in 150 ml. hot water, then add 2 tablespoons of lemon juice. Each slice of fruit that I put it on every leaflet mint cake and passed first through the "bathroom" with lemon gelatin, which have helped the fruit to acquire a beautiful sheen and does not oxidize as quickly. Drain well on a napkin kitchen fruit after Soak gelatin in water with lemon and then sits on the cake. The fruits used may of course be the choice of each (only strawberries, strawberry + blackberries, blueberries etc.). I added some white marshmallows, contrast and texture.

I have pictures of the cake section, visitors came to watch the evening and were so lustful that in 10 minutes we did not have what to pose. Let's try to imagine section, perfectly white coats contrasting with bright red. The taste was delightful, gentle, soft, not overly sweet but very fragrant.