Bring this fresh, crisp coleslaw spiked with a hint of wasabi to your next barbecue with friends. You’ll be the hit of the party! Coleslaw is a wonderful salad. Fantastic during summer with just about any barbecued meat or fish, its just as good during […]
Month: June 2016
Do you Yummly? I do! Yummly is all food, all the time. A bit like me really. Yummly is the ultimate site for foodies of all types. There’s no need to follow anyone or trawl through endless status updates, its just delicious pictures of amazing […]
This dairy-free Almond Milk Latte Panna Cotta is light, soft and delectable. The rich coffee flavour becomes an after-dinner ‘special coffee’ dessert when smothered with an amazing cinnamon brandy syrup. Just try saying no! Its a deceptively simple dessert to create and is the ultimate make-ahead sweet ending to impress your dinner guests with.
I’d had never tried almond milk so when my very generous friend Carine at sweetashoney.co offered me some Almond Breeze Almond Milk I was very keen to try it. And its really quite lovely! My daughter has quickly become addicted to the chocolate flavoured almond milk, and I’m very much enjoying both the plain and vanilla unsweetened flavours on my morning cereal. I was curious to see what this new discovery would be like to cook with. Magnificent it turns out!
Originally this was going to be a vanilla almond milk panna cotta (which I made by the way and it was delicious) but I had coffee with a Paleo friend on the weekend and she lamented the fact the cafe we were at did not serve almond milk for her latte. Ding, recipe inspiration! And such a shame, it meant making, and eating, more panna cotta. But this is such a quick and straight-forward (and yum!) recipe, it really wasn’t any hardship at all.
This coffee-rich almond milk panna cotta is delicious just as it is. But, oh, the deliciousness of the cinnamon brandy syrup! When poured over the almond milk latte panna cotta, its like having a liquer coffee in a soft, custard-like dessert. Divine! It really makes this dessert something special. My Mum polished one off in a matter of minutes and decided it was a bit like a ‘soft cappuccino’.
(As a side note, this is now my new favourite syrup and I will be making it time and time again to serve over vanilla ice-cream, apple crumble or apple pie…)
Being made with almond milk this latte panna cotta is light and soft. Its by no means creamy and rich like panna cotta usually is, but then you don’t expect it to be because its diary-free, and almost fat-free. But the texture is still wonderfully smooth and decadent, just like an original panna cotta. As if dairy and nearly fat-free wasn’t enough of a selling point, because almond milk is naturally quite sweet, you don’t need to add much sugar at all to this dessert. A quarter cup of sugar was all I used for 4 servings.
Almond Milk has now firmly cemented its place on our regular shopping list, if for no other reason than I want to be able to make more of these delightful panna cotta!
Rating 4.0 from 1 reviews
- 2 cups plain Almond Breeze Almond Milk
- ¼ cup fine sugar
- 2 tsp instant coffee powder
- 2 egg yolks
- 2 tsp gelatine
- 2 tbsp soft brown sugar
- 5 tbsp water
- 1 tbsp brandy
- ¼ tsp cinnamon
- 1 tsp cornstarch
- 1 tbsp water (extra)
- 1 tsp butter (optional)
- Put ¼ cup of the almond milk into a bowl and sprinkle over the gelatine. Leave to sit and swell for 10 minutes.
- In a large bowl beat the egg yolks with a whisk for 2-3 minutes until pale and fluffy.
- Pour the remaining almond milk, sugar and coffee powder into a pot and stir over a medium heat to dissolve the sugar. Heat until almost boiling but do not boil. The pot will begin to steam but there should be no bubbles forming in the milk.
- Remove the pot from the heat. Carefully pour a little of the milk mixture into the egg yolks and whisk quickly. Gradually pour the in the rest of the milk, a quarter cup at a time, whisking continuously.
- Return the mixture to the pot and the pot to the heat and cook gently, stirring constantly, for 3-4 minutes until the mixture thickens slightly and almost boils again. Do not allow to boil. Remove from the heat and set aside.
- Set a pot of water on to heat and bring the water to a simmer. Set the bowl with the gelatine over the pot and stir to dissolve the gelatine. Once dissolved, stir the gelatine through the milk mixture.
- Strain the mixture through a fine sieve, or colander lined with muslin, into a pouring jug.
- Pour into ½ cup moulds and refrigerate for at least 5 hours or overnight.
- Place the sugar, water, brandy and cinnamon into a small pot and warm over a medium heat for 3-4 minutes to dissolve the sugar.
- Drop in the butter, if using, and stir until melted and combined.
- Mix the cornstarch and extra water into a paste in a small bowl. Pour this into the syrup and stir over the heat for another 2 minutes.
- Set aside to cool before pouring over the panna cotta.
To unmould the panna cotta once set, allow it to sit at room temperature for 10 minutes, or set it in a dish of warm water for a few minutes to loosen the sides. Gently turn the ramekin on its side and roll the ramekin in your hand, letting gravity gently work the panna cotta away from the sides of the ramekin. Put the ramekin on the bench, and place the serving plate upside down on top of the ramekin. Quickly turn both over so the ramekin is now upside down on the serving plate. The panna cotta should slip out, but if it doesn't, hold both the plate and ramekin between your hands and give them a firm but gentle shake to cause the panna cotta to drop on to the plate.
Blueberry Chia Overnight Oats – what a breakfast revelation. Full of basically only good things, this super easy and totally delicious breakfast treat will keep you going all day long. I’ll admit I find breakfast a bit of a challenge. I’m most definitely not a morning […]
This thick, hearty, rich and tasty this corn chowder is made even more delicious with the addition of sweet plump prawns. You can always tell the cooler weather is here when chowders start popping up on restaurant and pub menu’s. Thick, creamy, and packed full of delicious ingredients, […]
So I’m just going to come right out and say it. I’ve always found cauliflower dull. Sure its amazing as a puree under perfectly seared scallops and crisp pancetta, and its wonderful buried beneath oozy cheese sauce. But lets be honest, those dishes are more about the delectable seafood or obscene amounts of cheese than they are about the humble cauliflower. Spice Roasted cauliflower has changed my opinion completely.
Whoever invented cauliflower rice is a bit of a culinary genius. This gluten free alternative to rice is a bit of a phenomenon and has made me take a second look at cauliflowers every time I’m in the green-grocer. But I happen to like rice, and I don’t have any allergies or special dietary requirements that mean I can’t partake, so I had been a bit loathe to change my rice-guzzling ways in favour of a vegetable that doesn’t do a lot for me. But the craze over cauliflower rice had me wondering if I had judged poor old cauliflower too harshly. Boy, had I!
I first discovered the joys of roasted cauliflower in my sisters amazing Roast Vegetable Salad, which I will share with you another day. During roasting, the cauliflower crispens on the edges and goes just a little soft in the middle. It becomes sweeter and the subtle flavour is enhanced 10-fold. Roasted plain it is delicious but adding warm middle eastern spices and roasted pistachios takes cauliflower to a different realm!
- 1 head of cauliflower
- 1 tbsp ground cumin
- 1 tsp caraway seeds
- 1 tsp brown mustard seeds
- 1/2 tsp sumac
- 1 tsp sea salt
- freshly ground black pepper
- 1 tbsp oil
- 1/4 cup shelled pistachios
- Preheat the oven to 180C Fan Bake.
- Add the pistachios to a dry roasting pan, sprinkle with a pinch of the sumac and roast for 5-7 minutes until lightly browned. Note: nuts burn quickly during roasting so keep a close eye on them.
- Once the pistachios are toasted, remove from the oven and immediately transfer them to a small bowl otherwise they will continue to cook in the pan.
- Cut the cauliflower into bit size florets.
- Line a roasting tray with greaseproof paper and lay the cauliflower on the paper in a single layer.
- Spinkle over the spices and seeds, season well with salt and pepper, and drizzle over the oil.
- Roast for around 20 minutes until a deep golden colour. Remove from the oven and pile onto a serving platter.
- Gently pound the pistachios in a mortar and pestle to break them up slightly, and sprinkle over the cauliflower.
This wonderful spice roasted cauliflower is delicious hot from the oven but is equally deletable at room temperature. I served it as a side to our main meal, but it would star quite happily as the main component of a vegetarian meal. Try roasted cauliflower for yourself and see if you’re converted too!
So this ones pretty retro! But I needed something a little bit special – and boozy! – to celebrate the new website and this is one of my favourite ‘special occasion’ desserts. I used to make this pie as a teenager some 20 (+!!) years […]