South African Christmas Recipe: Part 2

I’m still toying with the idea that I have a sweet OR savoury palate, mostly because I have a firm belief that these two tastes compliment one another and should both be eaten in sequence, whenever possible. I’d go so far as to flank my sweet and savoury bites, just to keep myself guessing. 

A friend of mine who is a primary school teacher said that the difference between dessert and desert is that you’d always have a second helping of the one and not the other. So whenever I eat out I always study the dessert menu with as much bawdy delight as I do the rest of it. Unfortunately though, I’ve found that whilst I attempt to pace myself through a three course meal I am often left feeling defeated because I have not enjoyed the full trifecta experience. And if my latest predictions are anything to go by, The Mother will ensure that come Christmas lunch, I will feel much the same way because let’s be serious, her ideal is that no one leaves the table with their top buttons intact. 

I am almost certain that The Mother’s festive plans will not be foiled but when I have friends ’round for dinner and some inebriated banter, I do enjoy a staggered, multi-coursed meal, which means that finding light, yet decadent desserts are a must. 

Besides my love for Bill Granger’s pastel coloured receptacles and his beautiful house in Sydney, I do enjoy that he keeps his food light. So whilst this Pannacotta beckons for a glug of double cream yoghurt, it’s soothing to know that after my triple play my top button and I will emerge triumphant! 

Yoghurt Pannacotta
185 ml Cream
55 g caster sugar
½ Vanilla Bean split lengthways
1½ leaves Gelatine
250 g skim milk yoghurt
Rose-scented Rasberries
1 punnet raspberry or ½ packet of
frozen rasberries, thawed
2 tablespoons icing sugar sifted
1 teaspoon rose-water

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Verdana}
p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 8.0px Verdana}
span.s1 {font: 12.0px Helvetica}
Yoghurt Pannacotta 
  • Place the cream and sugar in a saucepan over a medium heat. 
  • Using the point of a knife, scrape the vanilla bean seeds into the 
    saucepan before adding the entire bean. 
  • Stir until the sugar is dissolved, then just bring to the boil before 
    removing from the heat. 
  • Soak the gelatine in cold water until soft. 
  • Squeeze out the excess water and drop the gelatine into the hot 
    cream mixture and whisk until dissolved. 
  • Add the yoghurt and whisk until smooth. 
  • Strain the mixture through a fine sieve, discard the vanilla bean. 
  • Divide between four 125 ml (1/2 cup) ramekins, cover with 
    plastic wrap and chill for at least 3 hours, or until just set. 
  • To serve, place spoonfuls of the rose scented rasberries on top of 
    each pannacotta and serve immediately. 

Rose-scented Rasberries

  • Place half the rasberries in a glass bowl and crush with a fork. 

  • Stir in the icing sugar and taste for sweetness. 

  • Fold in the remaining rasberries and the rosewater. 

  • Chill until ready to serve. 

PS: Thanks for the recipe Bill

6 thoughts on “South African Christmas Recipe: Part 2

  1. Marisa says:

    "Dinner & some inebriated banter" – sounds like a great evening. ;-)Have never made a panacotta before – why? Yours look lovely and really not too difficult to make. Great use for those summer berries!

  2. ms_kamini says:

    This is seeeriously easy and incredibly impressive from both a visual and taste perspective. Be warned, what starts in mild inebriation ends in some chandelier swinging after this course 😉

  3. Louise says:

    Hey thereWhere do you buy gelatine leaves?Louise

  4. ms_kamini says:

    @Louise: contact I got my gelatine leaves from them.

  5. YUM! You're right! It looks delicious!

  6. […] also the colour of the strawberry juice left in the bowl after the berries have been dusted with sugar, doused with rosewater and allowed to bleed/weep ( use which ever word you find less macabre).  The beef with garlic […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: