The little cats

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Yes, my little cats, I dared.

I've made the last "calory full" dessert before spring. Then I'm going back into "bikini friendly" recipes, because I overdid it during the winter and I want to be in great shape and find some energy, and that starts with the plate too!

So yes, today, as I'm posting this article, I'm wondering if I've pushed the concept of the little cat a little too far, but what do you expect? I hope you'll like it for tea time with your mates, it's always better than cupcakes, it's fresher. This summer you can make a variation with red fruits to reinvent the pavlova! A big kiss and see you soon, my little cats! 

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For 6 kittens, you'll need the following for the panna cotta:

  • - 40cl whipping cream
  • - 80g caster sugar
  • - 7 sheets gelatin, or 2 level tsp agar agar
  • - 2 tablespoons orange blossom water.
  • - and half a vanilla pod

Start by soaking the gelatine leaves in a bowl of cold water for 10 minutes. Meanwhile, mix the cream with the vanilla and sugar in a saucepan and bring to a simmer over medium heat. Once the mixture is simmering, remove from the heat and stir in the gelatine. Return to the heat to cool and add the orange blossom. Garnish the 7 cm-diameter silicone half-spheres, which I found at Mora. here. Chill for at least 4 hours.

 

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For the meringue base, you will need :

  • - 60g egg white,
  • - 60g powdered sugar,
  • - 60g caster sugar,
  • - pinch of salt.

First of all, take your eggs out of the fridge - they don't really need to be there... But that's another debate... Take your eggs out about 15 minutes before you start preparing the meringue, so that they're at room temperature. Preheat your oven to 90°C (fan assisted). Prepare a baking tray lined with baking parchment. In a mixing bowl, break the eggs and keep only the whites. Be precise: no yolks or shells in the whites, as this is important for the success of your meringue - it's chemistry, folks! Throw the pinch of salt into the whites and start whisking. Gradually add the sugars and continue whisking until the meringue is stiff. Then shape the meringue into 7 cm disks on a baking sheet, using a piping bag or spoon. Bake for 2 hours at 90°C. 

 

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To decorate, you'll need

  • - 20cl cold whipping cream,
  • - 50g caster sugar,
  • - 1 tub of Philadelphia,
  • - white and pink marzipan,
  • - chocolate chips and a Vahiné dessert pen.

Start by whipping the cream into a chantilly with the sugar, and when the cream is stiff add the fromage frais. Take a disc of meringue and use a spoonful of chantilly as a binder for the panna cotta and meringue. Then, using a small spatula or the back of a knife, cover your domes with icing. Smooth out your little cats. You can also cover them with chocolate sprinkles, as usual, just for fun! Then use marzipan for the face and ears, chocolate chips for the eyes, and a chocolate pen tube for the nose and whiskers. Serve immediately or chill in the fridge! Enjoy! 

 

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You can find the English version here.

March 20, 2015
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