Just call me masterchef ;)

I hope everyone had a great long weekend
(those if us here in Australia anyway)!

On sunday night i cooked Pannacotta for desert;
ive been wanting to try it forever!

I even went & got pannacotta moulds!

To my surpirse it came out PERFECTLY!

The recipe wasnt even that hard & it was sooooo good!

To good to not share with you!

I used a basic vanilla pannacotta recipie & then added my own embellishments!

~ Vanilla Bean Pannacotta ~
1 1/2 cups (375ml) cream
1 1/2 cups (375ml) milk
1  vanilla bean (i used vanilla bean paste)
1/2 cup (115g) caster sugar
2 1/2 tsp gelatine powder

Place the cream and milk in a saucepan.
Use a small sharp knife to split the vanilla bean lengthways,
then scrape the seeds from inside the bean & add the seeds and bean to the saucepan.
Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.

 

Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

Place 2 tbs of boiling water in a small heatproof bowl.
Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat.

Sit the bowl of gelatine in the water and stir until dissolved.

Cool slightly, then stir into the cream mixture.


Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.

To break the seal on the mould gently run a sharp knife around the edge. Then flip upside down onto to a plate & give a gentle shake! & voila!

~ Grilled Figs~
1 Fig Per person scored
Place figs on baking tay & place under grill for a few minutes.

~ Rosewater Honey~
2 tbs Honey
2 tbs boiling water
1tsp rosewater essence
Combine all in small saucepan & stir over low heat for a minute or two to combine

Place a fig on each plate & drizzle the fig & pannacotta with the rosewater honey! Serve & drool!

Hungry?!