Wednesday, 03 de July de 2013

Vanilla panna cotta with blueberry sauce

12 Comments

Today, I decided to check back on all the photos I have of Freddie on my phone, because I just got to 100 days with him. I found out I have more than 240 photos, which is around 2 or 3 pictures a day. Mommy much?

freddie_bigodonI’m not counting the ones I took to make fun of him.
He has constantly surprised me and Mr. Boyfriend with such intelligence and affection. I’ve never seen a dog learn so fast where is the right place to poop. He already walks without a collar, when there are no big distractions around, and he does not bite anything we haven’t allowed him to, even when left alone.
The daily routine is to take him to a walk three times, at least, because this breed has a tendency for obesity. At weekends, we take him to the City Park and let him run free to chase or eat anything. He loves eating, absolutely everything. We have given up trying to stop him from eating hair on the floor and bathroom flies. Each new poop clean up on the grass is practically a CSI exam, in which we analyze what exactly we weren’t able to stop him from eating.
I also found out he loves 99 Problems, from Jay-Z, which made Mr. Boyfriend very proud.

panna_cotta_mirtilo
This panna cotta was the dessert on my New Year’s Eve dinner party with my friends. The name means cooked cream in Italian. It’s delicious because it’s not overly sweet and it matches perfectly with fruit sauces and jams, or even a more liquid chocolate ganache.

Panna cotta with blueberry sauce
Yields: 6 portions

2 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 1/4 cups heavy cream
1/2 cup sugar
1 vanilla pod or 1/2 tablespoon of vanilla extract
1 3/4 cups buttermilk

1 – In a small bowl, sprinkle the gelatin. Pour the cold water on top and let it sit until it absorbs all the liquid.
2 – Take the heavy cream, buttermilk and sugar to a medium-sized pan. Cut the vanilla pod to open it and remove the seeds. Put them into the pan with the milks and turn the medium heat on.
3 – Let it heat up just until it comes to a boil. At this point, the sugar must have melted.
4 – Remove from the heat and pass it through a sieve, onto another bowl. The seeds must stay, but the vanilla pod must be removed. If you preferred the extract, now is the time to add it.
5 – Add the bloomed gelatin right away and stir until it’s all dissolved. If it’s not, return to the heat briefly just so it can dissolve perfectly.
6 – Cover with plastic wrap and take it to the freezer for at least 2 hours.
7 – When it’s cold, transfer to ramekins, bowls or glass cups and let it sit in the freezer for 8 hours or overnight.

Blueberry sauce
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1/3 cup water

1 – Put all the ingredients in a pan and turn the heat on to a medium flame. Let it boil.
2 – The blueberries will start to get soft. Mash them with the spatula or spoon and mix well. Let it get a bit thicker, but not enough to become a jam.
3 – When it’s ready, remove from the heat and let it get to room temperature. Then, divide it through each panna cotta portion and keep it in the freezer until it’s time to serve.

The prettiest thing it to see the speckles of vanilla seeds into the white cream. The pod can still be used. Just let it dry completely, preferably on the sun, and then use it inside your sugar pot to give it a lovely vanilla scent.

panna_cotta_mirtilo
Have you ever tasted panna cotta? What did you think?

  1. Maíra Salomão
    03 de July de 2013 - 09:00

    Oi Juliana, como o Freddie está fofo! Será que a obediência é uma característica da raça ou vocês é que são bons pais? Eu tenho um labrador e educá-lo é uma tarefa constante, árdua e, na maioria das vezes, em vão! :-)
    Sobre a panna cotta, minha mãe vive dizendo que quer provar, mas eu nunca fiz. Essa receita parece ótima, vou ver se faço em breve.
    Beijos,

    • 05 de July de 2013 - 21:45

      Oi Maíra!

      Acho que é uma junção de fatores: a raça é bem inteligente e muito sociável, dessas que gosta de agradar o dono. Então, ensinamos ele que ficávamos muito felizes quando ele fazia xixi no lugar certo e tristes quando ele fazia xixi no lugar errado. Não levou muito tempo pra ele só querer fazer xixi na grama, porque fazíamos a maior festa quando isso acontecia. É o que o pessoal chama de adestramento positivo! :)
      Labrador eu ouvi falar que é uma raça difícil, mas não impossível. Com amor e paciência, acredito que qualquer cão possa ser educado!

      Beijos!

  2. Valeria
    03 de July de 2013 - 16:54

    Boa tarde, Juliana!
    Esses suportes para os cupcakes que vc usa, foram comprados aqui no Brasil?
    Sou louca por um desses… Vejo sempre em que pesquisa que faço sobre cupcakes… Mas nunca encontro para vender… Vc tem alguma dica?

    Desde já agradeço e aproveito para te parabenizar pelo seu ótimo trabalho aqui no blog… É tudo perfeito…

    • 05 de July de 2013 - 21:50

      Oi Valéria! Te respondi no outro post que você comentou, ta? Beijos e obrigada! :)

      • Valeria
        06 de July de 2013 - 00:34

        Oi, Juliana… Desculpa por fazer novamente a pergunta… É que rodei procurando o post em que eu fiz a pergunta e não acho… Rsrs
        Por isso refiz a pergunta no ultimo post para poder saber onde ver a resposta… Sorry… Vou tentar encontrar…
        Desde já agradeço e volto a te parabenizar por tudo aqui….

  3. 03 de July de 2013 - 19:58

    Que cão fofinho *_____*
    e essa receita parece muito saborosa!
    Seu blog é muito fofo! bjsss

    • 05 de July de 2013 - 21:51

      Oi Dayse!

      O Freddie agradeceu o elogio com uma lambida na tela! :)
      Beijos!

  4. 03 de July de 2013 - 22:03

    Oi, Juliana! Quero dizer que conheci seu blog há pouco tempo e, depois da maratona que me fez chegar até o primeiro post, atesto: o Cupcakeando é tudo de bom! Cheguei aqui procurando informações sobre e uma boa receita de buttercream (consegui!) e fui zapeando tudo. Nunca fui dos cupcakes, mas acabei arriscando para agradar amigos. Linda a sua pannacotta, com a fava de baunilha é outro nível. Beijos e parabéns!

    • 05 de July de 2013 - 22:00

      Oi Adriana!

      Que bom que me achou! Espero que continue aqui, zapeando, sempre! :) Beijo grande!

  5. Michelle
    04 de July de 2013 - 13:28

    Olá, Juliana! Essa receita me deu água na boca. Parabéns pelo blog :D
    O Freddie é muito fotogênico hahaha :D

    • 05 de July de 2013 - 22:01

      Michelle, ele é um gato, né? Só que mais pra raposa/cachorro! Hahahaha, beijos!

  6. 12 de July de 2013 - 17:33

    Olá Jú!

    Estava à procura de uma receita de Cupcake de Mirtilo… e eis que encontreio teu Blog! Amei a receita, amei o Blog, as fotos, o seu cachorro, tudo!

    Parabéns pelo trabalho e dedicação.
    Trabalho com chocolates e, às vezes, me arrisco em umas receitas, vou fazer o Cupcake de Mirtilo e depois conto.
    Bjs.
    Ana.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

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All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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