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October 14, 2009
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trapt by sorekara trapt by sorekara
A second way to serve panna cotta~ I spooned raspberry coolis directly over it and placed a "cage" of sugar over it.

The sugar "cage" is made by boiling a sugar-water mixture until it is golden brown, dipping a fork into it and erratically moving it over a well-oiled bowl.
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:iconhinata666:
Hinata666 Featured By Owner Feb 7, 2010  Hobbyist Artisan Crafter
panna cotta <3
looks great! but i have never tried it O:
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:iconlaurenjacob:
laurenjacob Featured By Owner Oct 15, 2009  Hobbyist General Artist
I've never used a greased bowl before when making a cage, but your's looks divine, so maybe I'll try it out. C:
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:iconsorekara:
sorekara Featured By Owner Oct 15, 2009
I find using a greased bowl makes it easier to remove the cage without much breakage. @____@; This was my second time making it, so I really can't say much about sugar cages... >3<;;;
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:iconlaurenjacob:
laurenjacob Featured By Owner Oct 15, 2009  Hobbyist General Artist
I'm kind of a beginner myself at making them. Did the cages hold up well? Usually when I do sugar work with spun sugar or cages, I find that they melt by the next day or so. :/ I'm not sure if oil would have any effect on the sugar?
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:iconsorekara:
sorekara Featured By Owner Oct 15, 2009
The cages actually held up pretty well~ even with the coolis touching the bottom. >_>;; Waa, that happens to my spun sugar too! I wonder if there's a method to extending how long they last. -strokes nonexistent mustache- Hmm~ I've tried looking up the effects of oil on hardened sugar, so far I've found nothing. >3<;;
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:iconcoldomadeusx:
ColdomadeusX Featured By Owner Oct 14, 2009
That looks divine!
I love the sugar cage-have never made one before; not hard?
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:iconsorekara:
sorekara Featured By Owner Oct 15, 2009
Thank you~ >3<;; Haha, the sugar cage thingy isn't that hard, just swirl some melted sugar on a greased bowl, wait for it to harden and take it out~ =]
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:iconcoldomadeusx:
ColdomadeusX Featured By Owner Oct 17, 2009
Cool thanks!
Does the sugar have to be a certain temperature of can I just do it once it's turned golden?
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:iconsorekara:
sorekara Featured By Owner Oct 17, 2009
Haha, no problem~ since I don't have a candy thermometer, I use the color of the sugar as my guide. I'd turn off the heat when it turns a light golden color and then continue stirring for a bit until the color darkens and the mixture stops bubbling. (You can test if it's ready by taking a spoonful of the melted sugar and dripping it into a bowl of cold water. If turns into a droplet of hard sugar, then you're ready to make the cage! =])
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:iconcoldomadeusx:
ColdomadeusX Featured By Owner Nov 2, 2009
Sorry it's taken me so long to reply!
Thanks very much for the instructions!
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