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Lemongrass panna cotta with peanut praline, watermelon granita and pineapple

<p>This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the granita</em></p> <ul> <li>400ml watermelon juice</li> <li>75ml vodka</li> <li>75ml champagne</li> <li>15ml lemon juice</li> <li>75g caster sugar</li> </ul> <p><em>For the panna cotta</em></p> <ul> <li>2 lemongrass stalks, chopped</li> <li>roughly</li> <li>4 kaffir lime leaves, chopped</li> <li>400ml coconut milk</li> <li>300ml full cream milk</li> <li>75g caster sugar</li> <li>3 gelatine leaves, soaked</li> </ul> <p><em>For the praline</em></p> <ul> <li>100ml water</li> <li>200g caster sugar</li> <li>100g chopped roasted peanuts</li> </ul> <p><em>For the garnish</em></p> <ul> <li>200g pineapple, diced into small cubes</li> <li>4 Vietnamese mint leaves, shredded</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Make the granita first by combining all granita ingredients in a saucepan. Heat to a gentle simmer, and do not boil. Pour the mixture into a tray and freeze. When the mixture starts to freeze, use a fork to scrape through the mix. Do this every half hour until you have a flaky ice slush.</p> <p>2. To make the panna cotta, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for a further 10 minutes. Strain, then set aside to cool slightly. Pour into martini glasses and allow to set for at least 4 hours.</p> <p>3. Meanwhile, make the praline by combining the water and sugar in a saucepan. Stir over low heat until sugar dissolves. Increase the heat and bring to a boil, without stirring, until mixture is a caramel colour. Remove from the heat, stir in the peanuts and pour onto a lightly greased, or silicon paper-lined, tray. Allow to cool and set, then grind in a mortar and pestle or a food processor to a course powder.</p> <p>4. To assemble, top panna cotta with pineapple, sprinkle over some praline and top with a mound of granita. Sprinkle over more praline and a little of the shredded Vietnamese mint. Serve immediately.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Easy panna cotta

<p>It has to be a match made in heaven: chilled, creamy panna cotta, redolent with vanilla, drizzled with warmed, luscious, creamy milk chocolate sauce and served with sweet but acidic raspberries. It is, in fact, a dessert fit for a goddess.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125ml (1/2 cup) milk</li> <li>16g (2 tbsp) gelatine powder</li> <li>375ml (11/2 cups) milk</li> <li>500ml (2 cups) cream</li> <li>100g (1/2 cup less 1 tbsp) castor sugar</li> <li>1 vanilla pod (split in half lengthwise)</li> <li>Fresh raspberries, to serve.</li> </ul> <p><em>Milk chocolate sauce</em></p> <ul> <li>125ml (1/2 cup) cream</li> <li>125g milk chocolate (tablet), chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Very lightly grease eight dariole moulds or souffle dishes with baking spray or a flavourless oil such as canola. The volume of the plastic dariole moulds I use is 125ml (1/2 cup).</li> <li>Place first measure of milk into a small bowl and sprinkle with gelatine. Leave for 3-4 mins or until gelatine softens and mixture is sponge-like.</li> <li>Pour second measure of milk and cream into a heavy-based saucepan set over a medium heat. Add castor sugar and vanilla pod, and stir until sugar has dissolved.</li> <li>Bring mixture to the boil. Remove from heat and leave for 30 seconds. Add softened gelatine and stir until gelatine has dissolved. Cool mixture.</li> <li>Strain through a fine sieve to remove vanilla pod. (Reserve pod for another use.) Stir mixture and pour into prepared moulds.</li> <li>Place panna cotta into refrigerator for 4 hours or overnight.</li> <li>To turn panna cotta out, gently move edges away from sides of mould to release vacuum. Shake mould once or twice and tip panna cotta on to a plate. (Try to avoid dipping panna cotta dishes into hot water as this will melt the dessert unnecessarily.)</li> <li>To make the chocolate sauce, pour cream into a small, heavy-based saucepan set over medium heat and bring to just below boiling.</li> <li>Remove from heat, add chocolate and stir until smooth. Serve immediately or store in refrigerator to warm later.</li> <li>To warm sauce, gently heat over a double boiler (i.e. a tight-fitting bowl or pot set in a pot of simmering water), stirring as it warms.</li> <li>Drizzle sauce over panna cotta and serve.</li> </ol> <p><em>Written by Ruth Pretty. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Phil Reid/Fairfax NZ.</em></p>

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Coconut and mango panna cotta

<p>This is one of the easiest dessert recipes and it takes no more time to multiply the recipe to feed a large party. Any seasonal fruits can be used. In winter, when mangoes are out of season, use strawberries. A shot or two of Malibu, Cointreau or other liquor is also a decadent addition to the fruit salad.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Panna cotta</em></p> <ul> <li>50 ml water</li> <li>100 g sugar</li> <li>1 ½ gelatine leaves titanium strength or 3 ½ leaves gold strength</li> <li>100 ml coconut cream</li> <li>200 ml mango puree</li> <li>200 ml pure cream</li> </ul> <p><em>Salad</em></p> <ul> <li>2 mangoes, peeled and cut into 2 cm dice-sized pieces</li> <li>3 passionfruit</li> <li>1 tablespoon caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Bring the water and sugar to the boil then remove from heat.</li> <li>Soften the gelatin sheets in cold tap water then squeeze out excess water before stirring into the warm sugar syrup. Cool to room temperature.</li> <li>Place the sugar syrup and coconut cream in a large bowl and mix together. Stir through the mango puree.</li> <li>Whip the cream to soft peaks and carefully fold through the mango mix.</li> <li>Divide the panna cotta mix between 6 glasses and refrigerate for a minimum of 4 hours to set.</li> <li>For the salad, combine mangoes, passionfruit pulp and sugar in a bowl and stir to dissolve the sugar.</li> <li>To finish, remove the panna cotta from the refrigerator. Add the mango and passionfruit salad to each glass and serve.</li> </ol> <p><span style="text-decoration: underline;"><strong>Tips:</strong></span></p> <ul> <li>Use a pretty water glass to set the panna cotta rather than the more traditional mould. It saves having to remove the dessert from the mould.</li> <li>Leaf gelatine can be found in 2 strengths – gold and titanium. Titanium is 5 gm and gold 2.2 gm, so a recipe needs to be adjusted depending on which you use. Leaf gelatine gives a smooth silken texture with no flavour, and is so superior to powdered gelatine which should be avoided at all costs. Leaf gelatine is available at good supermarkets and can be purchased from food outlets online.</li> </ul> <p><img width="204" height="232" src="https://oversixtydev.blob.core.windows.net/media/34610/spirit-house_frontcover_hr_204x232.jpg" alt="Spirit House _frontcover _HR (6)" style="float: right;"/></p> <p><em>Recipe courtesy of</em> Spirit House The Cookbook<em> by Helen Brierty &amp; Annette Fear, published by <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a></strong></span>, RRP $49.99, available from all good bookstores or online.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

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Panna cotta with strawberry sauce

<p>This tasty Italian dessert is topped with delicious strawberry sauce and adds a fruity, creamy flavour to end any meal.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Custard</em></p> <ul> <li>1 ½ cups of milk</li> <li>8g package of unflavoured gelatin</li> <li>1 ½ cups of whipping cream</li> <li>2 teaspoons of vanilla extract</li> <li>¼ cup of sugar</li> </ul> <p><em>Sauce</em></p> <ul> <li>0.7kg of strawberries (one large box), quartered  + extra for garnish</li> <li>2 teaspoons of vanilla extract</li> <li>¼ cup of sugar</li> <li>¼ cup of water</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To make the custard, in a bowl, add milk pour gelatin on top and let sit until gelatin has softened.</li> <li>In a saucepan over medium heat, mix cream, sugar and gelatin mix, stirring until dissolved.</li> <li>Add vanilla, stir, and pour into ramekins.</li> <li>Chill for four hours.</li> <li>To prepare the sauce, in a saucepan over medium heat, combine quartered strawberries, vanilla extract, sugar, and water.</li> <li>Using a masher, mash strawberries and whisk until smooth as mixture cooks.</li> <li>Allow to simmer for 10 minutes or until sauce has thickened. Allow to cool.</li> <li>Remove panna cottas from fridge. Loosen with a thin knife and remove, setting onto individual plates.</li> <li>Pour strawberry sauce atop and decorate with halved strawberries.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/new-york-cheesecake/">New York cheesecake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/citrus-souffle/">Citrus soufflé</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/strawberry-jelly/">Fresh strawberry jelly</a></strong></em></span></p>

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