tag:blogger.com,1999:blog-8825290557185698676.post7474761574946913344..comments2024-03-24T03:30:48.569-04:00Comments on Jane's Sweets & Baking Journal: Vanilla-Bean Panna Cotta with Blueberry CompoteJanehttp://www.blogger.com/profile/09530631702237541328noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8825290557185698676.post-90805675488837229732013-12-26T18:17:22.784-05:002013-12-26T18:17:22.784-05:00What do u do with kosher sat? I read back and for...What do u do with kosher sat? I read back and forth and can't see what u do with the kosher salt? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-45150507723636020322010-03-08T13:17:59.344-05:002010-03-08T13:17:59.344-05:00Hello Jane,
We're grower, processor and expor...Hello Jane,<br /><br />We're grower, processor and exporter of vanilla beans. To know more of vanilla beans for the pollination and to the sun curing process please visit our website: www.tobavanilla.com <br /><br />we provice details of the entire vanilla production. Please also visit our blog: http://tobavanillabeans.blogspot.com/<br /><br /><br />Thanks!<br />FerryToba Vanilla Beanshttps://www.blogger.com/profile/03722644499061223833noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-43897877258016122842010-01-18T12:26:50.445-05:002010-01-18T12:26:50.445-05:00Jane, thanks for sharing your experience making th...Jane, thanks for sharing your experience making this panna cotta. It is on my list of things to try making this year. I love the simplicity of this recipe and how well the vanilla is highlighted. And what a lucky package to receive in the mail! I bet that was an exciting discovery :)Allisonhttp://bakeyourheartout.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-19508570514104753602010-01-18T03:44:01.599-05:002010-01-18T03:44:01.599-05:00Jane, I LOVELOVELOVE panna cotta. This recipe, wit...Jane, I LOVELOVELOVE panna cotta. This recipe, with cream cheese in it is interesting. I never thought of adding cream cheese to it! Why not? What a GOOD idea. <br /><br />I like my panna cotta softer rather than hard, so I make it in verrines. That way I don't have to unmold it, and there's room to put the fruit on top. When you eat it, the spoon makes little tunnels down into the panna cotta and it's really pretty from the outside of the glass...(I like to play with my food)<br /><br />I"m glad to see this recipe using beans instead of extract. I always use vanilla beans. I love seeing the tiny black seeds in something. I don't have extract, in fact! When the bean is scraped and steeped, I rinse it in cool water and let it dry then put it into sugar. I use this sugar whenever I want a vanilla flavor. <br /><br />Sometimes, though, I have enough vanilla sugar (hard to believe), and I put the dried bean in a little dish in my kitchen. The whole house has a delicate sweet smell for a few days. <br /><br />I also love the way my fingers smell after I've been cooking with vanilla. <br /><br />Thanks for this post.Kate at Serendipityhttps://www.blogger.com/profile/04020909094072158951noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-77945177984251748462010-01-15T20:30:04.906-05:002010-01-15T20:30:04.906-05:00I'm not so sure you need a "Save the Bean...I'm not so sure you need a "Save the Beans" sign Jane. With recipes like this one of yours, who wants to save them anyway. I need to save them in sugar because I am so baking challenged!!!~~louise~~https://www.blogger.com/profile/07335196139849995706noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-45839128148664007692010-01-15T11:35:55.724-05:002010-01-15T11:35:55.724-05:00Thanks Marie! Yes, that book has some pretty promi...Thanks Marie! Yes, that book has some pretty promising recipes in it. Some cookbooks make me wish I could bake 24 hours a day. (Well, almost . . .)<br /><br />Jane<br /><br />Hi Louise, <br />You're ahead of me--I have yet to do the vanilla sugar thing! Since I don't use vanilla beans everyday, when I do I always seem to forget to save the empty bean. :( I need a big sign in my kitchen that says "Save the beans!"<br /><br />;) JaneJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-36248687099457650032010-01-15T11:34:17.769-05:002010-01-15T11:34:17.769-05:00This comment has been removed by the author.Janehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-81945548430730329242010-01-15T09:05:38.498-05:002010-01-15T09:05:38.498-05:00Good morning Jane,
I adore vanilla especially in b...Good morning Jane,<br />I adore vanilla especially in bean form. I always have one or two "steeping" in some sugar, just in case. Your Panna Cotta looks absolutely heavenly. Thanks for your added commentary and for sharing...~~louise~~https://www.blogger.com/profile/07335196139849995706noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-11395298082793312252010-01-15T02:52:24.412-05:002010-01-15T02:52:24.412-05:00That looks fabulous Jane. Great pictures. I have...That looks fabulous Jane. Great pictures. I have that book upstairs. I clearly have to dig it out and have a second look!!!Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-27244939705141120372010-01-14T16:17:07.971-05:002010-01-14T16:17:07.971-05:00First, I'm glad you don't think I'm cr...First, I'm glad you don't think I'm crazy :o) Thanks for that! And yes, please email me the recipe. My email is HanaasKitchen [at] live [dot] com. I've never heard of that book before. Sounds interesting. Thank you, Jane!!!Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-938814339222010612010-01-14T15:21:04.222-05:002010-01-14T15:21:04.222-05:00Hi Hanaa, Yes--that happens to me constantly! I go...Hi Hanaa, Yes--that happens to me constantly! I go to sleep thinking of stuff like that (thank heaven, I'm thinking primarily about making it, vs. just tasting it!). Your idea for your husband's cake sounds fantastic. Sounds like you've got some fun experimenting ahead of you. Have you ever seen the book called A Passion for Desserts by the pastry chef Emily Luchetti? It's got what looks like a good caramel panna cotta that might be right up your alley. You caramelize the sugar before adding it into the cream mixture, and that recipe contains 1 full tablespoon of gelatin, so it's probably nicely firm. If you want, I can send it to you in an email--just let me know! <br /><br />:) JaneJanehttps://www.blogger.com/profile/15544889312932100386noreply@blogger.comtag:blogger.com,1999:blog-8825290557185698676.post-12366033357021099132010-01-14T14:38:45.167-05:002010-01-14T14:38:45.167-05:00Jane, how did you know Panna Cotta was on my mind?...Jane, how did you know Panna Cotta was on my mind? I have one in mind that I came up with in my head (does that happen to you?) and now I need to find a way to implement it. I need to look at a few recipes (yours included) and figure out the ratio of gelatin to amount of liquid. The recipe in my head is called "Caramel Panna Cotta" which comes from a Caramel Whipped Cream that I like to make (caramelize sugar until amber then add whipping cream, cool overnight in fridge, then beat into whipped cream). I could use that caramel/cream mixture to make panna cotta. In addition, I want to put it in little candy molds (those clear/plastic ones) and pop them out later and decorate my husband's birthday cake with it which is going to be a Tres Leches Cake. Can you picture it a little bit?<br />Let me know if you have any thoughts on my idea. I'd appreciate your input.Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.com