This is one of the easiest recipe for creamy panna cotta, infused with thyme and lemon, and served with berry sauce.
PANNA COTTA WITH THYME, LEMON AND BLUEBERRY SAUCE
(Based on Simon Rimmer’s recipe)
For panna cotta:
3 gelatine leaves
250 ml milk
250 ml double cream
1/4 cup sugar
about 3-4 sprigs of thyme
1/2 lemon zest
For blueberry sauce:
1 cup blueberries
1 teaspoon lemon juice
water, if needed to thin out the sauce
- Soak the gelatine leaves in a little cold water, set aside until soft.
Place the milk, cream, sugar lemon zest and fresh thyme into a pan and bring to a simmer. Remove the thyme springs and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- To make the sauce place the blueberries and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved and the blueberries are hot and popped. Remove from heat and add in the lemon juice. Add water, if needed, to achieve the proper consistency. Allow to cool completely before topping the panna cotta.
- To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with more fresh blueberries.
Summer is over (although I do enjoy the continued good weather, which it is at the moment), I’ve been busy lately and completely neglected my blog. I’ve been cooking a lot and collecting recipes to share, but some of them are not relevant anymore,(think strawberries, and I do try to be as ‘seasonal’ as I can). Also my mind is already set on Autumn, so I’m going to forget, well I mean to file some of my summer recipes till later and jump straight into the Autumn audition..
One of the things I absolutely love about this time of year, is the APPLES! I love them as they are and I love anything with apples.
Here is one of the simplest ways to enjoy apples. Baked apples are so easy to prepare, but my filling makes them more exciting.
BAKED APPLES WITH WALNUTS AND GINGER BISCUITS
4 good-sized eating apples
25 g butter
50 g brown sugar
2 handfuls chopped walnuts
3-4 ginger snap biscuits
zest of one orange
Plus: Cream or custard to serve
- Preheat the oven to 190C.
- Use an apple corer or a small knife to remove the cores from your apples.
- Place the apples in a slightly buttered baking dish.
- Crush the biscuits, using the rolling pin until the mixture resembles wet sand, add butter, brown sugar, chopped walnuts and orange zest, mix until everything is incorporated.
- Stuff this mixture into the hole in each apple (where you removed the core) and rub the outside of each fruit with some of the leftover mixture.
- Place in the preheated oven for 35 to 40 minutes, until golden and soft.
- Remove from the oven and leave to cool down for about 5 minutes before serving.
- Serve it meanwhile still warm with custard or cream, also spoon over the lovely caramelised juices from the pan!
I had leftover short crust pastry that I’d used for the day before for another pie and I’ve also had a desire for something coconuty for a while, so I decided to combine these two together in a shape of Coconut pie. The result was very rewarding because not only I satisfied my cravings for the coconut, but this pie has also a very custardy flavour. So, if you are fan of custard and coconut, look no further then this recipe.
For the pastry:
225 g plain flour
100 g butter
80 g sugar
Crumb together by hand the butter into the flour, add sugar, mix in the egg and few tablespoons of cold water or milk to form a soft dough.
For the pie filling:
50 g butter, melted
1 tablespoon plain flour
150 g sugar
200 g desiccated coconut (slightly toast in an oven before till it lightly golden)
225 ml milk
1. Preheat the oven to 170C. In a large bowl, combine melted butter, eggs, flour, sugar, coconut and milk.
2. Pour mixture into prepared unbaked pie shell, carefully place it in an oven and bake for about 45-60 minutes or till it sets and spongy when you press it with your finger.