Panna cotta
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of Piedmont] Piemonte
Panna cotta with hazelnuts
Panna cotta with cheese
It's a popular sweet and dessert in Japan.
The Italian dessert "panna cotta" is similar to the French "blancmange" and the German "bavarois" in terms of ingredients and preparation, so they are similar desserts, but there are differences between them, such as "hazelnut flavor," "almond flavor," and "vanilla flavor."
○. Panna cotta
The original way to make panna cotta is by heating fresh cream and solidifying it with gelatin and egg whites, but nowadays the more common way to make it is by adding milk to give it a lighter flavor, and this time we will introduce a method that involves mixing in half the amount of milk as fresh cream.
It would be too much to have a bland, smooth texture like milk jelly, so we try to avoid that.
We believe that the soft, viscous texture of panna cotta is what makes it so delicious, so we devise a unique texture by adjusting the amount of gelatin used and the timing of mixing.
The dough also contains homemade hazelnut paste, which we added as an added variation because it is a nut native to Piedmont.
Not only does it help give the dish a sticky texture, it also adds a savory flavor, making it several times more delicious.
[How to make]
1. Roast the hazelnuts and put them in a food processor, blending until the oil comes out and the mixture becomes sticky, then process into a paste.
②. Mix cream and milk in a 2:1 ratio, add granulated sugar and the hazelnut paste from ①, heat and bring to a boil. Add gelatin sheets that have been soaked in water and dissolve, then let cool.
③. Brown the granulated sugar to make caramel, then pour it into the bottom of a pudding mold. Pour in the batter from ② and chill in the refrigerator to harden.
④. Make the hazelnut praline. Roast the hazelnuts, put them in a pot with granulated sugar and boil until caramelized. Pour evenly into an aluminum tray, cool and harden, then crush in a food processor to make praline.
⑤. Remove the cooled and solidified panna cotta from the mold and place it on a plate. Decorate with strawberries and mint leaves, and sprinkle with the praline from ④.
That's all for today.
Thank you for reading to the end today.
[Notice of recruitment of part-time staff]
La Fleur de Suligier is currently recruiting part-time staff, and all those with no experience are welcome.
○Job content
The job involves general hall duties such as making simple cocktails, pouring wine for customers, and taking orders.
Many of the staff at Sliggie are students who say this is their first part-time job, so even those with no experience are welcome to apply.
Of course, people with double jobs are also welcome.
1-3 days a week including weekends
I am considering shifts of about 3 to 5 hours per day between 5pm and midnight.
Shifts such as just every Friday or just every Saturday are also OK.
*Basically, we make shifts according to the wishes of the employees.
High school student hourly wage: ¥920~
College students, working adults: from ¥950
*Depending on experience.
You can contact us directly by phone, Instagram, Facebook, or through our website.
Nice to meet you!
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
We're rooting for you.
When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
