Archive for the ‘Desserts’ Category

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If you made your own cranberry sauce to go with the Christmas turkey and you have lots of leftover sauce then this is about the best thing you can do to use it up, in my humble opinion.

Cranberry Ice Cream

  • 225ml double cream
  • 12ml milk
  • 125g castor sugar
  • 3 egg yolks
  • 250g cranberry sauce (preferably home-made as you know its just berries and sugar) blitzed to a smooth purée with 1-2tbsp brandy

Heat the cream and milk gently until almost boiling. Whisk the egg yolks and sugar together until creamy and slowly whisk in the cream mixture. Return to the heat and stir until thickened enough to coat the back of a spoon. Take off the heat and cool a little. Whisk in the cranberry purée and chill before churning in an ice cream machine. If you don’t have a machine place in the freezer directly and keep stirring every half hour or so to break up the ice crystals until frozen.

The ice cream is sweet but with the tang that you expect from cranberries so it makes a refreshing end to a festive meal, either on its own, with other festive ice cream flavours, or to balance a hot pudding.

On that note, this will be my last post of 2012 so Happy New Year!

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As you may have realised by this point if you have read any of my other posts I’m a little christmas-mad. I wasnt always this way and I’m not entirely sure what happened but I think it was something to do with moving from the warm southern hemisphere (where christmas day consists of cold meat, salad and a dunk in the pool to maintain a temperature suitable for the continuation of life), to the cold climate of Scotland. I remember the first time I walked past a holly bush in Edinburgh that actually had holly berries on it and did a little jump-squeak-dance on the spot of excitement which must have really scared my fellow pedestrians. You don’t want to see me when it snows.

My favourite kind of post to read at this time of year is other blogger’s last minute ideas for christmas dishes, drinks and foodie presents just in case I’ve missed out on something I wont be able to continue life without eating/drinking/owning. And I’m equally as eager to share my own santa list and some recipes so that I am returning the favour to those with a similar compulsion.


Here’s a selection  recipes from other blogs and my own with a Christmassy theme which I would recommend or have me interested.


Creamy Pea Soup – coconut milk makes this deliciously creamy and sweet and its the perfect cheerful green….   Spaghetti with Marmite (from Nigella) – when you’ve had enough of turkey….    Chocolate & Thyme Mousse – if you’re sick of Christmas pud….    Poached Pears (from Kosher Camembert) – festive and just stunning….   Chilli Glazed Gammon – warm and spicy….   Chestnut Chocolate Pots (from Nigella) – winter in a cup….   Parmesan, Rosemary and Pancetta Grissini – perfect for parties and gifts….   Gingerbread Latte Cupcakes – if Christmas had a smell….


Stomach sorted, presents next. Some ideas from my own Christmas list and other brilliant foodie gift ideas I’ve seen this year.

Le Creuset Stoneware Mixing Jug, AlmondThe basics – Stoneware Mixing Jug. 

Everyone needs a sturdy mixing bowl . I have a big metal one which is great because its light and good for whipping meringue but sometimes you need a heavy one that wont slide around the counter top while you are mixing. This one has the benefit of a pouring lip and Le Creuset good looks.

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and CultureCook Books – McGee on Food & Cooking.

I love cookbooks that either have a narrative with the recipes or teach you about why you have to do things and the science behind culinary techniques so this book is on my wish list this year.

Its not Christmas to me without a good book to read on Christmas day after I’ve eaten so much I’ve lost the power of movement and speech and have to lie down (I know, aren’t I rock and roll).

Landing_page_beansSubscriptions – Kopi Gourmet Coffee.

My Delicious Magazine subscription is still one of my favourite presents but this is a subscription with a twist. If you know anyone who loves good coffee and drinks enough of it to receive a new bag every month then I think this is very clever.

Crafty – Jam making stuff.

I want to start making my own preserves and although I’ve started by making my own fruit mince without the aid of any special equipment its harder to make proper jams and other preserves without decent jars and strainers etc.

I have my eye on these jars  at Lakeland as well as a pile of other preserving related paraphenalia and books on amazon.co.uk

Andrew James Professional Fully Automatic Ice Cream Maker With Built-in Compressor + Free 128 Page Ice Cream Maker Cook BookGadgets – Ice Cream Maker

Every cook loves gadgets. My cupboards are already crammed full but I am dying to make my own ice cream. My head is brimming with recipe ideas but I’ve tried making it without an ice cream machine and it just doesnt come out the same.

I dont have space in my freezer or patience for the kind with a bowl you have to freeze so this one is a well priced version of the proper electric kind.

Christmas Cooking Challenge

And last but not least, don’t forget to join in my Mince Pie Challenge if you are making your own this year. The idea is to reinvent the standard formula with a twist of any kind but if you just want to share your traditional home-made pies you can still send me a link or photo and at the end of the month I’ll post the entries, pick a winner and send the best one a little surprise foodie christmas gift.  Just leave me a comment to let me know you are entering by the end of the Month.

I’ve started by making Nigella’s Rhubarb and Vanilla Mince which turned out to be delicious and I’m using that to try out different mince pie themed pastries and biscuits. Here’s the recipe if you want an alternative to the ordinary suet and citrus peel kind. The vanilla makes it really rich and velvety.

Rhubarb and Vanilla Fruit Mince

Adapted from Nigella Lawson’s Feast.

  • 1kg rhubarb, trimmed and cut into 5mm slices
  • 300g soft brown sugar
  • 2 vanilla pods
  • 2 tsp ground mixed spice
  • 200g raisins
  • 250g sultanas
  • 225g currants
  • 2 tbsp cherry brand

Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod in halves length ways and scrape out the seeds, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 mins.

Add the dried fruits and simmer for about 30 mins. Stir in the brandy and take off the heat. When it’s cool enough to handle, bottle in jars.

Makes 1.25 litres.

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…he’s going to be living with us for the next Month.

He’s our Christmas pudding. And that bottle behind him is his medicine.

Its not very often that anything you cook hangs around your house for a whole month but since he’s going to be with us for a while, he’s my first Christmas pudding, and I have to feed him once a week… I’m already quite attached. It seemed only fitting to give him a name (and it had to be something grand of course).

Because you have to store your pudding somewhere cool and every room in our house is now almost constantly warmed by central heating, he’s living in a large tub at the top of the stairs to the front door which is the only cool part of the whole house. So I pass him every morning and evening as I am heading for the door. I’ll probably start saying hello soon.

You also have to look after your pudding. He needs fed once a week with brandy. It may seem like a lot of alcohol for one pudding but if I was sitting in the cold for four weeks, I would also need a fortifying spoon of liquor every now and then to keep me going.

So if you like the idea of a pet for Christmas, its not too late to make your own. Here’s a recipe with a bit of a twist if you like your pudding a little less traditional.

Cherries and Berries Christmas Pudding (aka Tarquin)

I’ve used cherries and berries instead of the plain mix of raisins, currants and mixed peel and cherry brandy instead of plain. As long as you have 350g fruit in total you can make your own combination. Of course I havent had a chance to taste it yet but going on smell alone, I think I’m going to enjoy eating Tarquin just as much as I like looking after him.

  • 100g dried blueberries
  • 100g berries and  dried fruit mix (mix of cherries, cranberries, blueberries and raisins)
  • 50g dried cranberries
  • 100g dried currants
  • 125ml cherry brandy
  • 90g unsalted butter
  • 75g breadcrumbs
  • 50g plain flour
  • 50g ground almonds
  • 1 tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 75 dark brown sugar
  • 1 eating apple, grated
  • 2 medium size eggs
  • 70ml sour cream
  • 2 tsp vanilla essence
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp all spice
  • 100ml vodka (for serving)

Butter a 3pint pudding basin and lid. The plastic ones are cheap and definitely less fuss than a bowl and foil top so although I normally don’t like having to find specialised cooking contraptions, in this case I make an exception (once you realise how easy it is to make a pudding you will use it every year too). Put the fruit and brandy in a pan, bring to the boil and simmer for 10 min. slice the butter over the fruit, put a lid on and leave to sit for another 10 min. Combine the dry ingredients in a large bowl, add the grated apple and then the fruit. Mix together the eggs, sour cream and vanilla and beat into the fruit mixture. If like me you allow yourself to get ridiculously over excited about Christmas and follow every daft tradition with an inane sense of glee then this is the point when you take your bowl around the house and get everyone to take a turn at stirring the pud (in my case that meant one bemused husband).

Once you have returned to the kitchen, spoon the pudding batter into the prepared basin and put on the lid. Place the basin in a large pot, pour water up to about half way up the sides and put on the pot lid. If you are not using a plastic basin that floats then you will need to place an upside down side plate in the bottom of the pot. You will also need to make sure you securely fasten a lid of kitchen foil and dont let any water get in which is not a problem with the plastic kind. Now bring the water to a gentle boil and steam the pudding for 4 hours, topping up the water as necessary. After 4 hours take the pudding out and leave it to cool before wrapping the basin in cling film and storing it somewhere cool and dark. Once a week, take your pudding out off his hiding place (its at this point that your pudding starts to develop a personality) and give him a tablespoon of cherry brandy before putting him back to bed.

When its time to serve, steam him for another 3-4 hours and turn out onto a serving dish. Warm the vodka, light it and pour the flaming liquid over the pudding (seems a little violent now that he’s a pet but what a way to go).

P.s. For thos of you who are interested, my topics for this month’s cooking challenges are as follows

  • Reinventing a classic – mince pies
  • Technical skills – french macarons
  •  As well as the usual “extraordinary flavours”

If you’d like to submit your own mince pie reinventions I will be doing a round up and there will be a little prize for the best one so please let me know if you are joining the challenge by leaving a comment/message, either on here or my facebook page, with a link to your post by the 31st December 2011 .


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Home-made Caramel

I made this caramel as one part of another recipe I’ve had brewing which is actually the one I was going to post for the week… I thought I would post it up in the meantime as a  visual amuse bouche to start the weekend!

Also its a perfectly good recipe on its own, for topping ice cream or dipping fruit fondue style, or just eating out of the jar with a spoon if you are that way inclined so I thought it should have a chance to shine on its own first.

Most caramel sauce recipes call for double cream but this is a (slightly) less calorific option and you can always add cream to it if you want to go the whole hog, or cow to be more accurate.

I’ll post this in the morning when I’ve had a chance to take some pictures in the light but right now I’m settling down to my first glass of wine for the weekend and writing up the recipe for which the caramel was originally intended. I’ll keep that one a secret for now to build the suspense but here’s a hint… its an ode to one of my favourite winter drinks…

Have a delicious weekend! ♥

Home-made Caramel Sauce

  • 1 cup brown sugar
  • 1 tbsp flour
  • 60g butter, melted
  • 3/4 cup boiling water
  • 2 tsp vanilla extract

Mix brown sugar and flour together in a suacepan. Add the melted butter and stir well. Place the saucepan over another pan of gently boiling water and cook stirring occasionally for five minutes. Slowly add the boiling water while continuing to stir constantly. Continue to cook and stir until sauce is thickened. Remove from the heat and stir in the vanilla extract. Serve immediately or cool and store in the refrigerator for up to 3 months.


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First of all I should report back on what happened to the rest of my lamb. Remember this guy? What was left of him after I had made a roast and a lamb and white bean stew (see my last post) went into my freezer while I decided what would become of him. Thanks to my Aunt Judy’s suggestion he went from…

…A lamb, lentil and mint soup (soup crossed with a stew really) and I think it was a fine end to his existence. I’m not even going to post a proper recipe for the stew as it really was a “bung it” but here’s a rough guide if you need some idea of where to start.

I started with chopped pancetta in a large saucepan, fried until crisp and then added chopped celery, onion, potato and  carrots (whatever veg you like or have left over). Gently fry the veg until soft and then add a teaspoon or two of dried mint, a few sprigs of rosemary and/or other herbs and your lamb bones and meat. Make sure you cut your lamb leg in half at the joint so that it fits into your pan properly! Top up with water to cover the lamb, bring to the boil and simmer for at least two hours until the lamb is falling off the bone and has flavoured the water to become stock (if you are making with just lamb meat you could also use a lamb stock cube but I recommend the real McCoy). Fish out the bones and pick off any bits of meat (you could actually leave them in but this just makes it easier to serve). Finally add two tins of cooked green or brown lentils, a glug of soy sauce (my aunt’s tip), a glug of Worcestershire sauce and a splash of red wine vinegar and simmer for another 20 mins or so before serving. Easy!

Now onto sweet things.

I am trying to restrain myself at the moment and make healthy meals during the week but the weekend is my excuse for two things. Puddings and special breakfasts. This weekend I made both. The breakfast was apple spice muffins from a recipe  in this book. The recipe was given to me by a friend at work who makes amazing muffins and he recommends the book which I now do too. I was very faithful to the recipe for once but I did use currants instead of raisins (purely because they were in my cupboard), left out the walnuts, added extra spices and used demerera sugar and cinnamon to top them because it gives more crunch.  The apple makes them lovely and moist and they feel just healthy enough to stop you feeling guilty whilst still being a pleasure to eat.

Apple Spice Muffins

Adapted from “Muffins: Fast and Fantastic” by Susan Reimer. Makes 10-12.

  • 250g plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground nutmeg
  • 100g castor sugar
  • 1 egg, beaten
  • 150ml milk
  • 1 apple peeled, cored and grated
  • 85g melted butter
  • 80g raisins (or currants soaked in boiling water and then drained)
  • 2 tbsp demerera sugar mixed with 1 tsp cinnamon to dust

Line a muffin tray with papers and preheat oven to 190°C. In a large bowl, whisk or sift together flour, baking powder, salt and spices. Mix in castor sugar.

In a separate bowl combine the egg, milk, grated apple and melted butter and then add to the dry ingredients. Mix until just combined and fold in raisins/currants. Spoon into the muffin papers and dust with the sugar and cinnamon mixture. Bake in the oven for 20-25 min until a skewer inserted comes out clean. Delicious warm from the oven with a mug of tea.

Breakfast over, my sights turned to pudding… chocolate and thyme mousse. I know this sounds odd but I’ve seen it somewhere before and I was dying to try it. Weirdly it works. The thyme somehow enhances the chocolate flavour, giving it a fresh accent that cuts through the richness of the mousse. I made the mistake of making it at first without infusing the thyme in anything so it didn’t impart enough flavour to the mousse unless you got a mouthful with a little thyme leaf in it, which was delicious. To get the full fresh hit of thyme I have adjusted the recipe to infuse it in a little milk before cooling and adding this to the cream (I didn’t try to infuse it in the cream itself as I needed to whip it and boiling the cream can make it split and refuse to play ball). Adding a few fresh thyme leaves to the mousse as well is optional but as long as you don’t go mad you wont feel like a cow with a mouthful of meadow I promise.

Chocolate and Thyme Mousse

Serves 4.

  • 100g dark chocolate (70% cocoa solids) chopped
  • 60ml full fat milk
  • a few sprigs of fresh thyme
  • 1 tbsp caster sugar
  • 100ml double cream
  • seeds from 1 vanilla pod or 1 tsp vanilla paste or extract
  • 1 large egg

Put the milk and thyme in a small pan and heat gently until almost boiled. Take off the heat and leave to infuse as it cools. Melt the chocolate in a heatproof mixing bowl over a pan of simmering water, stirring occasionally.

Add the sugar and vanilla to the cream and whip to soft peaks. Separate the egg and add the yolk to the whipped cream and whip the white in a separate bowl until stiff. Add the cooled infused milk to the cream and egg mixture and mix through (add extra thyme leaves removed from the stem as optional). Fold the melted chocolate into the cream and then gently fold in the egg whites. Place in the fridge or freezer to set, depending on how fast you need to serve it. Garnish with a sprig of thyme to serve.

Before I go there’s one last bit of news to share. I have created a facebook page for my blog… partly to stop bombarding my friends and family with updates every time I write something but also so that I have another way of communicating when I have something shorter and more immediate to say about what I’m cooking or eating. I’d love it if everyone used the page too to post their own food related thoughts and photos too so feel free to pop past and leave a message or add a picture as the fancy takes you…

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It’s been nearly two weeks since I’ve written anything. We have been down in the Isle of Wight to say goodbye to Ross’s gran who passed away and since we got back I’ve been trying to decide what I wanted to write about the trip.

Obviously this week was about family not food and in large parts very sad, but strangely it was also very happy and did revolve around food quite a lot because the whole family was packed into one house talking about their shared memories, laughing and eating together and it was lovely to watch and be part of.

The only thing I actually cooked myself all week was bread and butter pudding. At the time the main reason for this was a profusion of left over buttered rolls and milk which needed to be used up but I think its the perfect recipe for this post because it embodies for me all the things I wanted to express about this trip.

Comfort. Family. Memories. Things that are worth hanging on to.

This was actually the first time I’d ever made B&B pudding myself (or custard) as my own granny always used to make it when I was little which is probably why it makes me think about family so much. This time Ross’s family were the guinea pigs and thankfully it turned out well (Granddad managed two portions and polished off the rest the next day so I’m taking this as a sign of success). The pudding lived up to all my memories – soft and spongy with delicious crispy edges and sweet chewy currants. I wasn’t totally happy with the recipe though because I thought the bread was a bit bland so I came home and made it again last night with a few tweaks. I added more spices and orange zest instead of lemon which gives the pudding an extra warmth. You might think I shouldn’t mess with tradition but I think it adds a little extra zing to a perfect classic. You could go one step further and use brioche or cinnamon bread instead of white bread but this will give you a good basic recipe to play around with yourself.

Hopefully it will come in handy when you need to bribe your grandparents (or some one else’s grandparents), get rid of left over bread or just make something on a grey day that will comfort your heart and your tummy.

Bread and Butter Pudding with Homemade Custard

Adapted from a recipe by Delia Smith.

Serves 4 with one extra portion depending on how greedy your guests are and 1 pint of custard. I have never been a massive fan of custard but I’m converted by home-made custard and the pudding just isn’t the same without it (its also a lot easier than I thought).


  • 8 slices bread
  • 50 g butter
  • 60 g currants
  • 250 ml milk
  • 50 ml double cream
  • 50 g caster sugar
  • grated zest of ½ an orange
  • 3 eggs
  • pinch of freshly grated nutmeg (or ground if that’s all you have)
  • pinch of allspice
  • ½ tsp ground cinnamon plus extra for dusting
  • 2 tbsp of brown sugar


  • 1 pint milk
  • 55ml single or double cream (you can use single but I already had double for the pudding)
  • 1 vanilla pod
  • 4 egg yolks
  • 30g caster sugar
  • 2 tsp cornflour

Pre-heat the oven to 180°C.  Butter the bread and cut each slice of buttered bread in half. last night I made mini puddings in ramekins – if you are doing this then cut out a circle from each slice with a cookie cutter or the upside down ramekin and keep the crusts for the top layer.

Arrange one layer of buttered bread over the base of the baking dish, sprinkle with half the currants, a dusting of cinnamon and brown sugar and then cover with another layer of the bread and repeat.  In a bowl combine the milk, cream, caster sugar, orange zest and spices. Whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread and bake in the oven for 30-40 minutes (if you are making in ramekins they will only need 25-30 min). Don’t panic if the pudding looks very wet, the bread will soak up all the liquid as it cooks.

While the pudding is baking, make the custard. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat (if you don’t split the vanilla pod you can rinse and dry it and use it to make vanilla sugar but its up to you). Remove the vanilla pod and take the milk off the heat.

Whisk the yolks, sugar and cornflour together in a bowl and then pour the hot milk and cream on to the eggs and sugar, whisking all the time. Return to the pan and over a low heat gently stir until thickened. Pour the custard into a jug and if the pudding isn’t ready yet you can cover with clingfilm and stand the jug in a bowl of hot water to keep it warm.

When the pudding is ready, serve it warm and drowning in custard.

p.s. I also want to tell you about this amazing garlic farm we went to but I’ll leave that for next time x

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Bung-it Pie

Yesterday was my birthday. I had planned to make this meal yesterday but I dragged a very patient fiancé shopping to turn my birthday money into a pile of loot so we landed up at Nandos for an evening feast instead.

Having stuffed our faces with peri peri chicken wings and sweet potato mash we came home and I decided to pre-prep my original menu for tonight instead (partly because I had all the  ingredients and partly because one of my purchases was a set of le  Creuset bean pots that I’ve been coveting and they are so pretty they had to be used). This recipe is actually based onSophie Dahl’s Shepherd’s pie with champ but the beauty of this dish is that you can use it to finish off any veg you have, hence the title (you can bung anything in the cupboard in it).

Bung-it Pie

I had tomatoes and a courgette that needed to be used but you can put any veg in and change the ratio of veg to mince to suit. I’ve noted where an ingredient can be swapped for something else or removed as a guide.

Champ topping

  • 3 floury potatoes
  • small handful frozen peas
  • knob of butter
  • 3 spring onions, chopped
  • 30ml milk
  • 75g extra mature cheddar, broken into chunks
  • pinch of smoked paprika

For the filling

  • 1 tbsp olive oil
  • 1 red onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 2 carrots, peeled and chopped into small pieces
  • 2 celery stalks
  • 1 courgette chopped into small pieces (optional)
  • 400g tinned tomatoes (or 4-6 fresh tomatoes, chopped and a tbsp of tomato puree)
  • 1 tsp Worcestershire sauce
  • 1 medium red chilli chopped (or ½ tsp tabasco)
  • 1/4 tsp smoked paprika
  • 2 bay leaves
  • 80ml red wine
  • 100ml veg stock
  • 1 sprig fresh rosemary (or 1/2 tsp of dried rosemary)
  • 1 tbsp balsamic vinegar (or red wine vinegar if you don’t have any balsamic)
  • 250g beef mince (or lamb mince)
  • sea salt and pepper

Preheat the oven to 200 degrees. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes.

For the filling, heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened. Turn the heat up and add the mince. Fry until browned and then add the courgette, chilli and garlic and fry for a further minute.  Add the  remaining filling ingredients, turn down the heat slightly and simmer until the sauces has reduced and veg is soft.

When the potatoes are almost cooked, add the frozen peas and cook for a few more minutes until the peas are tender (you can make your mash ahead or use left over mash in which case you can just boil the peas separately). Melt the butter in a small saucepan over a low heat and fry the spring onions  for 2min. Add the milk and heat through. Drain the potatoes and peas and mash roughly. Add the warm milk mixture to the potatoes and continue to mash until combined but still chunky. Spoon the beef mixture into a medium pie dish or individual pie dishes and top with the champ. Poke the bits of cheese into the mash and sprinkle with smoked paprika. Bake the pie for 25-30 minutes, or until the potato is golden-brown. If you have made the filling ahead of time and its cool it make take slightly longer to heat through (test the middle by inserting a butter knife and touching quickly against your lip to make sure its hot).

For the pudding half of my birthday menu I decided to try a Pannacotta recipe from Gordon Ramsay’s Healthy Appetite.  Its light and refreshing after a heavy meal which is a refreshing change from recent sweet things I’ve made and as a result is going on my list for Christmas pudding options! The original recipe has a blueberry sauce but I had some strawberry sauce in the freezer which I used instead.

Strawberry Pannacotta

Serves 6

  • 600ml semi-skimmed milk
  • 1 vanilla pod, split and seeds scraped out (keep pod)
  • 125g castor sugar
  • 4 sheets of gelatine
  • 200ml natural yoghurt
  • 250g strawberries
  • 3 tbsp honey/syrup/sugar
  • squeeze of lemon juice

Put the milk, sugar, vanilla seeds and pod in a saucepan and heat gently until the sugar dissolves and then bring to a simmer. Soak the gelatine leaves in cold water to soften.

As soon as the milk starts to bubble remove from the heat, drain and squeeze the gelatine leaves and add to the milk. Stir until dissolved and then leave to cool. Strain through a fine sieve (must be fine otherwise you will have bits of vanilla pod which doesn’t affect taste but looks a bit odd).

Once completely cool, add the yoghurt to the milk and pour into 6 pannacotta moulds (I used ramekins as I didnt have these). Cover with cling film and chill for a few hours or overnight.

Boil the berries, sugar/honey and lemon juice until syrupy and cool. To serve, turn the pannacotta out or serve in the moulds with the sauce.

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