Christmas is right around the corner I don’t know how your Christmas planning is going, but here in our house we’re taking it pretty easy. It’s a what happens will happen situation really. With a soon to be five year old in the house we […]
Panna cotta is a great dessert to have in your repertoire. I find it incredibly forgiving for a beginner (or when you are distracted while making them). Panna cotta’s are best made a day in advance, so it is ideal for family get-togethers. All you need to do is pull them out of the fridge, unmould and serve.
With so many flavour options, you will be spoiled for choice. Don’t forget about that Lavender sugar sitting in your pantry. This is a great opportunity to use it for the flavour and sweetness.
These jiggly little beauties are great for the Christmas season. Dress them up festively with red raspberries, pomegranate jewels, sprigs of fresh mint.
Panna Cotta flavoured with herbal tea. This is a wonderfully delicate dessert, be sure to make it a day in advance!
- 375 ml Full cream milk
- 375 ml Cream
- 60 ml Sugar
- 12,5 ml powdered gelatine
- 30 ml cold water In a small ramakin
- 10 ml herbal tea (or two tea bags)
Combine the milk, cream, sugar, and tea in a suitably sized pot. Scald it gently, stirring all the time to dissolve the sugar. Remove from heat and steep to develop the flavour of the tea.
Sprinkle the gelatine over the water and allow to bloom.
Strain off the tea and allow the milk mixture to cool slightly.
Heat gelatine to melt and stir into the milk mixture.
Pour the mixture into ramakins prepared with non-stick spray.
Leave at room temperature for at least 30 minutes to prevent condensation. Then move to the fridge and allow to set overnight.
To unmould, wet a finger and gently push along the sides of the panna cotta. Cover with the plate you are serving them on. Flip over while holding the ramakin and plate flush together. Give it a little shake and the Panna Cotta should come loose onto the plate.
Do you want to make a dairy free panna cotta? Substitute the cream and milk and coconut cream and coconut milk. Alternatively use just coconut milk or almond milk. The final set will be softer so you will need to increase the gelatine to 15ml and allow for extra setting time.
For more basic recipes to make your family meal a feast go to the Kitchen Essentials page.
I love making things from scratch. In high school, I had a friend who’s brother made homemade liqueur. I found it fascinating. With Christmas right around the corner, this Aromatic Pear Liqueur will make the perfect adult foodie gift. It’s delicious served ice cold […]
How to make donuts The hardest part of baking a cookie or deep-frying beignets is inevitably waiting for it to cool enough to pop in your mouth. These pillowy donuts are no different. A delicious crispy outer layer surrounds the soft insides. An absolute bonus is […]
If you grew up in South Africa chances are you have eaten Marie Biscuit fudge. It evokes sentimental memories of childhood treats. The recipe is simple and easy to make with children. Cocoa, butter, icing sugar, and Marie Biscuits. The ingredients list calls for raw […]
Brioche is rich and buttery with a beautiful crumb. What’s not to like? There are also so many meals that you can prepare with it, it makes sense to keep some sliced and ready in the freezer.
This is another very straightforward recipe once you have mastered how to proof your bread properly. A simple rule of thumb for your final proof is if you make a small indentation with your finger the dough will come up slowly. If it happens too quickly you need to wait longer.
Making Brioche at home
Rich and butter with a beautiful crumb. Everyone should make this Brioche at least once.
- 500 gram flour Plus 5-6 tablespoons, seperate
- 10 gram salt
- 60 gram sugar
- 20 gram yeast
- 5 each eggs
- 75 gram milk luke warm
- 250 gram butter cubed, room temperature
Mix the yeast into lukewarm milk. Wait for it to get frothy.
Mix the dry ingredients together in the mixing bowl of your stand mixer. With a dough hook start on a low speed pour in the milk and yeast mixture and the eggs. Slowly increase the speed to medium. When the dough has come together start adding the butter. Continue mixing until the soft smooth dough forms. At this point, you will notice that the dough is not coming loose from the mixing bowl. Start adding in the additional flour, one tablespoon at a time until the dough comes loose from the sides.
Allow to proof until the dough has doubled in size. Shape and place in bread pans. Brush the top with milk and proof again. Bake in a preheated oven at 180 degrees Celsius for approximately 30 minutes. The brioche will come loose from the sides a little and will sound hollow when you tap the bottom.
To learn how to make other bread have a look at the Kitchen Essentials page.