Yes, my kittens, I dared to go there.
I give you the last "calorie-full" dessert before Spring arrives. Afterwards, I’ll get back into "bikini-friendly" recipes, since I definitely went a bit overboard during the winter and I want to get back in shape and have energy, and that also begins with what I put on my plate !
So yes, today in posting this article, I’m wondering if I haven’t taken the concept of the little cat a bit too far, but what are you gonna do, people never change! I hope you enjoy it for a teatime with your friends, it’s better than cupcakes at least, it’s more fresh. In summertime you can vary the recipe with red berries and reinvent the Pavlova ! Sending you big kisses, see you real soon my little cats!
To make 6 cats, for the panna cotta, you'll need :
- - 40cl of fleurette cream (sort of whipping cream)
- - 80g superfine sugar
- - 7 gelatin sheets, or 2 level teaspoons of agar
- - 2 tablespoons orange blossom water
- - and half-pod of vanilla
Start by soaking the gelatin sheets in a bowl of cold water for 10 minutes. In the meantime, mix the cream, vanilla and sugar in a saucepan and bring to a simmer over medium heat. Once the mix is simmering, remove from heat and stir the gelatin (make sure it’s wrung out) into the mixture. Then put it back on the heat, to let it warm up, and then add in the orange blossom water. Fill up the silicon demi-spheres of 7 cm in diameter, I found mine at Mora here. Let cool in the fridge for at least 4 hours.
To make the meringue base, you’ll need:
- - 60g egg whites,
- - 60g powdered sugar,
- - 60g superfine sugar,
- - a pinch of salt.
First of all, take your eggs out of the fridge, they don’t have much to do with anything here…but that’s another debate altogether… Take your eggs out about 15 minutes before startng to prepare the meringue, so that they will be at room temperature by then. Preheat the oven at 90°C on a convection/fan setting. Prepare a baking sheet with baking paper. In a big bowl, crack the eggs and only keep the whites, and be precise, no yolk nor shells in the whites, it’s essential to making a successful meringue, it’s all chemistry my friends ! Add the pinch of salt to the egg whites and start whipping. Stir in the two sugars little by little and continue wisking until the meringue is firm. Now form 7cm disks of meringue on the baking sheet, you can shape them using a pastry bag or a spoon. Put in the oven and bake for 2 hours at 90°C.
For the decorative icing, you’ll need:
- - 20cl chilled fleurette cream,
- - 50g superfine sugar,
- - 1 tub of Philadelphia cream cheese,
- - White and pink almond paste,
- - chocolate chips and a pastry pen made by Vahiné.
Start by whipping the cream with the sugar, and when the cream is firm, add the cream cheese. Take a meringue disk and use a spoon of whipped cream as a binder for the panna cotta and the meringue. Then using a small spatula or the back of a knife spread icing over the domes. And smooth out your little cats. You could very well decorate them with chocolate sprinkles if wanted, as usual, have fun! Then for the face and ears, use the almond paste, the eyes are made of chocolate chips, and the nose and mustache are made with a chocolate pastry pen. And now you can serve immediately or keep them chilled in the fridge! Enjoy!
Translated by Ida Driscoll.