BAR­LEY JUS “PANNA COTTA”

F&B World - - SPECIAL FEATURE -

IN­GRE­DI­ENTS

125 grams bar­ley pearls, un­hulled 175 ml fil­tered water 2 sheets 2 grams gelatin bloomed in 50 ml ice water for 8 min­utes, strained 25 grams raw honey

PRO­CE­DURE

In a heavy-bot­tomed sauce­pot, com­bine water and bar­ley, and boil un­til bar­ley is soft­ened. Blend the bar­ley and water to­gether and strain us­ing a fine sieve. Col­lect the jus and while still warm, add the bloomed gelatin. Stir gelatin un­til dis­solved. Fold in honey. Pour cooled liq­uid mix­ture in pre­ferred con­tainer. Let set inside the chiller for at least an hour.

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