{"id":1027,"date":"2020-05-03T23:37:25","date_gmt":"2020-05-03T21:37:25","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1027"},"modified":"2024-11-27T17:38:51","modified_gmt":"2024-11-27T16:38:51","slug":"panacotta-black-locust-flower-and-coconut-flavored","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1027&lang=en","title":{"rendered":"Panacotta &#8211; black locust flower and coconut flavored"},"content":{"rendered":"<p>It&rsquo;s acacia flower season,<\/p>\n<p>the tradition calls for fritters, but it gets old, so, here&rsquo;s a simple dessert preparation that preserves the delicate aroma of acacia flowers.<\/p>\n<p>For about 6 small jars or ramekins:<\/p>\n<ul>\n<li>50 cl whole milk<\/li>\n<li>25 cl water from a fresh coconut \/ or 1 packet of frozen coconut water with pulp<\/li>\n<li>5 cl fresh cream<\/li>\n<li>20 g sugar<\/li>\n<li>2 packs of agar-agar<\/li>\n<li>15 cl water<\/li>\n<li>50 g fresh acacia flowers, stemmed and cleaned<\/li>\n<\/ul>\n<p>Yes, cleaned \u2013 as acacia trees grow outdoors, they tend to attract little critters, so&#8230; yeah&#8230; clean :-p<\/p>\n<p>Optional:<\/p>\n<ul>\n<li>1 tablespoon yuzu syrup (which you can prepare during the season by following, for example, [this recipe]).<\/li>\n<\/ul>\n<p>First, collect the coconut water and pulp \u2013 by piercing, cracking, or defrosting, as needed.<br \/>\nDice the pulp into small cubes (brunoise) and set aside.<\/p>\n<p>It\u2019s simple: we\u2019ll infuse the flowers for 40 minutes at 70\u00b0C in all the mixed ingredients EXCEPT the agar-agar and 10 cl of water.<\/p>\n<p>Stir regularly to ensure all the flowers are well-soaked in the mixture.<\/p>\n<p>At the end of the infusion, strain and gently press the flowers to extract any residual liquid.<\/p>\n<p>Return the mixture to 70\u00b0C, heating the agar-agar in a bit of water in the meantime.<\/p>\n<p>You don\u2019t have to use both packs entirely\u20141\u00bd packs will provide a sufficiently firm texture.<\/p>\n<p>Incorporate the agar-agar gel into the base mixture, add the coconut pulp, and pour into the ramekins or jars.<\/p>\n<p>Refrigerate for 12 hours to ensure uniform setting.<\/p>\n<p>You can serve it with a fruit coulis, caramel, or something else depending on your preference. But be careful\u2014not to overpower the delicate acacia flavor. Here, a tablespoon of yuzu syrup adds a slight tangy note.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-645\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/05\/20200503_130506-1024x768.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/05\/20200503_130506-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/05\/20200503_130506-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/05\/20200503_130506-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/05\/20200503_130506-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/05\/20200503_130506-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&rsquo;s acacia flower season, the tradition calls for fritters, but it gets old, so, here&rsquo;s a simple dessert preparation that preserves the delicate aroma of acacia flowers. For about 6 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1027"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1027\/revisions"}],"predecessor-version":[{"id":1028,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1027\/revisions\/1028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/645"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}