Have you heard about this technique for transferring an image to gelatine using wafer or rice paper? I inmediately thought about using it to decorate my favourite panna cotta recipe, which is delicious but not so appealing… Unfortunately it did not work, because it lacks gelatine, and I do not want to alter it since it is perfect the way it is… You can find the recipe here.
Instead I created this recipe for panna cotta and grape jam tarts which is just perfect to apply this technique, and still delicious. The mini tarts look had painted, but in fact I just used this edible wafer paper to transfer the Vintage Xmas images! You just have to cut the paper to fit the size of your tarts, or mold, and when the panna cotta (or jello) is set, place the paper with the printed size down on the jello. Wait for thirty minutes, peel the paper off carefully… et voilà! Beautifully decorated tarts, or jello desserts!
I hope you enjoy the idea, and give it a try!
{Xmas mini tarts}
Prep time: 20 min (plus chilling)
Cooking time: 10 min
Yield: 32 tarts
Ingredients
- 32 mini tarts, storebought, or home made
- 1 sachet powdered gelatine (unflavored, 10 g).
- 50 ml water
- 100 ml milk
- 350 ml heavy cream
- 75 g sugar
- 1 vanilla pod
Directions:
- In a small bowl mix water and gelatine. Set aside
- In a saucepan, heat the remainig ingredients. It should not boil: the heavy cream would loose flavour. Remove from the heat, and with a sharp knive open the vanilla pod and andd the seeds to the cream.
- Add in the gelatined we had reserved previously, and stir until combined
- Place 1 teaspoon gram jam on every mini tart. Fill with cream.
- Keep in the fridge until set (about 4 hours), although you can leave them overnight.
- Cut rounds of wafer paper the size of your tarts. Place a round on each tart (printed face down), and bring back to the fridge. Wait for about 30 minutes. Carefully peel off the wafer paper and the image will be transferred to your panna cotta.
NOTES:
- My new book “Chocolate” has just been released and is available in Amazon and in The book depository (in Spanish)
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
These look amazing!