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@jorgenoriega24056 ай бұрын
Lo máximo en postres.... hermoso. Saludos desde Ecuador
@HaiCooking6 ай бұрын
Muchas gracias Jorge! 🙌
@Irena-x9i8 ай бұрын
So fantastic!!!! Thank you so much to share with us your excellent skills, really appreciate. Wish you and your channel a lot of success!
@HaiCooking8 ай бұрын
Thank you for the kind words!
@yyy-t7r1b8 ай бұрын
What a brilliant masterpiece 👏👏👏
@HaiCooking8 ай бұрын
Thank you so much!
@0328-k1q8 ай бұрын
I want to make it !!!!!!!!!!
@HaiCooking8 ай бұрын
Please do 😁
@Centella96 ай бұрын
AMAZING!!!! Can I make this without the whipping siphon? How do I substitute for being without this device? Thx
@HaiCooking6 ай бұрын
Thanks! And unfortunately you need the siphon for this kind of sponge cake. You can try making traditional sponge cake instead
@janradic536Ай бұрын
Lovely dessert - thanks for sharing! I have a few questions: 1) How many people is the recipe for? I'm having 7 people over, so I'm thinking about adding 50% to each step. 2) Can the used pistachios be salted or do they have to be neutral? I'm thinking that the salty taste is a good balance with all the sugar in the dessert. 3) You're making 250g pistachio paste, but I can only see 150g of the paste being used in total. Is the last 100g just wasted? Thanks in advance
@HaiCookingАй бұрын
1/ 50% sounds good but I would double the recipe for the panna cotta and the jelly just to be safe 2/ I would rather use unsalted pistachios and then add salt later to your taste if desired 3/ My blender would not blend well with less than 250g pistachios, and you can save the leftover for another dish or as a spread or drizzle over pancakes, etc...
@D0tanuki8 ай бұрын
What exactly is raspberry broth?
@HaiCooking8 ай бұрын
Hey! I made the broth by cooking raspberries with lemon juice and sugar over a bain marie for 30 minutes until the berries have released all the juice, then strain. If you wanna save time you can buy bottled raspberry juice from the stores but it may not be as clear