Chocolate Panna Cotta

Panna Cotta always scares me, simmering milk, over boiling it. Oh the horror, I am sad to say that actually happened to me. I left the milk simmering and turn my head to check on something else and BOOM! the milk frothed over! But I have learned that with second tries and lower heat that you just have to stand there and simmer the milk on medium low heat and you would be all good. 

Panna cotta (means cooked cream in Italian) is an Italian dessert made by simmering together cream, milk and sugar, mixing with gelatine and letting it cool until it sets. I was inspired when I when to GiGi's Pizzeria, their pizza is great, but what blew me away was the Panna Cotta, ooh it's creamy and melts in your mouth with the slighted touch of your tongue. I decided to add some chocolate into the mix and wow, it works so well with the fresh golden kiwis.

Chocolate Panna Cotta

Serves: 4 

Cooking time: 20 mins 

Setting time: 6 hours min - 1 day 

What you will need

600ml thicken cream 

3 tablespoons caster sugar 

1 1/4 teaspoons flavourless gelatin powder

120g good dark chocolate or semisweet chocolate

3 teaspoons vanilla extract 

Pinch of salt 

1. Grease 4 panna cotta moulds with flavourless oil.

2. Use 60ml of cream and warmed in microwave   sprinkle the gelatine over it and stir until the gelatine dissolved.

3. Meanwhile, in a deep saucepan over medium low heat, bring the remaining cream, sugar and salt just to a light simmer. Simmer for 3 minutes, adding the vanilla extract and stir to combine. 

4. Remove cream mixture from the heat, add the chocolate and whisk until smooth. Add the gelatine mixture to the chocolate mixture and stir until well combined. Pour through a fine strainer and into the 4 panna cotta moulds. Let it cool to room temperature.

5. Cover the Panna cotta loosely and refrigerate until set and throughly chilled, at least 6 hours or up to 1 day. 

To Served, dip the moulds one at a time into a bowl of hot water for about 5 seconds to loosen the mould and invert onto a serving plate. Served with fresh fruits or sauce.

Red velvet Cupcake with Cream Cheese Frosting

Red Velvet cupcake with cream cheese frosting the most loveable cupcake of them all. I ask all of my girl friends and they all chimed red velvet cupcake! I wonder why ? I think its the luscious red and and yummy chocolate cupcake. Who doesn't like chocolate? I know I do. 

Red Velvet Cupcakes with Cream Cheese Frosting (adapted from Joy of Baking)

Makes: 12 cupcakes 

Cooking time: approx. 1 hour

11/3 cup vegetable oil

1 cup buttermilk

2 large eggs

1 teaspoon white vinegar

1 Vanilla bean

3 Tablespoon of red food colouring 

21/2 cups of all purpose flour

2 cups sugar 

1 teaspoon salt 

1 tablespoon unsweetened cocoa powder

For the Frosting

227 grams cream cheese, at room temperature

1/2 teaspoon pure vanilla essence

1/2 cup icing sugar, sifted

2/3 cup cold heavy whipping cream

In a large bowl sift together with flour, baking powder, salt and cocoa powder.

With a hand mixer, beat the butter until soft (about 1-2 minutes) Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl, scrape the vanilla pods and add into the mixture.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting.
 

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

I use a ziplock bag and jus cut a small hole on the edge of the bag and pipe away. 

Balsamic glazed Strawberries

Balsamic glazed Strawberries 


Assessment is the nemesis of all students and I am no exception. All the stress makes me crave for some strawberries over yummy ice cream. 

This is a way to jazz up your strawberries with something really simple like balsamic vingear. The best way to eat these, over some vanilla ice cream, over cream. ooh over cream is my personal favourite.  

Balsamic Glazed Strawberries 

12 large ripe strawberries
4 tablespoon of balsamic vinegar
3 tablespoon of sugar
Any amount of ice cream that you might need 

Trim strawberries and cut into wedges. 
In a small heavy saucepan heat vinegar and sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. 
Remove pan from heat and add strawberries, tossing to coat.
Scoop ice cream into 2 bowls and top with warm glazed strawberries.