Tag: pannacotta

Raw raspberry and coconut slice

This raw recipe of raspberry and coconut slice is out of a magazine I bought at the airport before a short flight.  There were a number of interesting recipes including this one.  I am not particularly an advocate for raw food, although I have nothing against it overall.  This recipe is straight out of Donna Hay, I am adding to it some comments and tips which mat come in handy during the realisation of these bars.

The recipe has tw main steps and requires a few hours to set after each of the main step,

Makes about 20 slices.

raspberry raw food

Ingredients:

The base:

  • 120 g (1 cup) rolled oats
  • 80  g of dry desiccated coconut (1 cup)
  • 120 g of almond meal (1 cup)
  • 65 g coconut oil (1/3 cup)  melted- alternatively use a vegetable oil such as sunflower (olive oil may have a flavour too strong for this recipe)
  • 200 g of pitted dates
  • 25 g (1/4 cup) of raw cocoa

Note:I prefer using the weight rather than volumes as depending how pack the ingredient may be in the cup, you will achieve different outcomes.  Here, it would be of little consequence though. 

The raspberry layer:

  • 750 g of frozen raspberries (you can also use  mixed berries if you run out of raspberry like me in this version) 
  • 1/2 cup of maple syrup (125 ml)
  • 50 g white chia seeds (1/4 cup)  – I only had black ones, it did not change anything really
  • 25 g of coconut oil (1/4 cup)

For decorating (optional) : 7 g (1/4 cup) freeze dried raspberries, crushed

Note on the use of coconut oil here: I wandered about the use of coconut oil in this part of the slice, I can only think that it is used to support the structure of the slice as coconut oil solidifies quite easily.  I did not have any when I made my slice, I used some cocoa butter buttons instead. They also solidify at lower temperature. If you are going to use those, be mindful to wait that the jam temperature is no more than 50 °C as coconut butter burns at higher temperature

The coconut pannacotta  layer:

  • 60 mL of water (1/4 cup)
  • 1 1/2 tsp powdered gelatine (you can use the gelatine in sheets as well, use the amount suitable to 400 mL of liquid)
  • 310 mL of coconut milk (1 1/4 cup)
  • 2 tbsp honey
Method

The order below is first for the slice base. Then, while the base is cooking, you can work on the jam filling. The pannacotta is done a few hours later to allow the first two layers to cool  down and settle.

  1. Preheat oven to 160°C (325°F). To make the coconut cacao base, place the oats, coconut, almond meal, coconut oil, dates and cacao in a food processor and process for 1 or 2 minutes or until the mixture comes together.
  2. Press the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper, smoothing the top with a spoon. Cook for 20 minutes or until firm. Set aside to cool slightly.Tip –  no more than 20 min cooking.

     

  3. Place the raspberries and maple syrup in a medium saucepan over high heat. Cook, stirring occasionally, for 15–18 minutes or until softened and liquid has reduced. Remove from the heat and add the chia seeds and coconut oil. Stir to combine and set aside for 20 minutes to cool.
  4. Pour the raspberry chia jam over the cacao base, smoothing with a palette knife. Place in the refrigerator for 2 hours or until completely cooled and firm.

    Tip – use the back of a spoon or a rubber spatula if you don’t have a palette knife.     
  5. To make the coconut pannaccotta, place the water in a small bowl and sprinkle over the gelatine. Stir to combine and set aside for 5 minutes or until the gelatine has been absorbed.
  6. Place the coconut milk and honey in a small saucepan over high heat and bring to just below the boil. Remove from heat and whisk in the gelatine mixture until dissolved. Strain and set aside to cool completely.
  7. Pour the pannacotta mixture over the slice and refrigerate for 2 hours or until completely set. Cut into bars. Top with freeze-dried raspberries to serve.

Tip for cutting: you will need to clean you knife after each slice to retain crispy white and avoid crumbs sticking to the next line of slices.  

Tip: Keep well in the fridge for 4 days.  The pannacotta will start turning pink . Don’t throw it away.  This does not affect the taste so much.

 

raspberry raw food

A small pannacotta tonight?

Why not a small pannacotta to finish of a weekday dinner?  Why not, indeed.

Pannacottas are rather quick to do, easy (plenty browny points here!!!), you can (have to actually) make them in advance, put them in the fridge an forget about them until serving time.

Why a pannacotta this week? Well, cooking in the evening is becoming a little less amusing as my kitchen has no doors now and the weather has got much much colder suddenly (cold, really cold!).  So mid day cooking in lieu of a coffee during a work break (obviously while working at home) is a solution some days.

We (my 7 y.o and myself to be exact) have been following Masterchef (browse through this link, there are a few interesting ideas an recipes).  One night was a special Nigella Lawson challenge and include the preparation of a coffee pannacotta. I did not understand why everyone was having a fit to ensure it was perfectly silky, mine always seem to end up that way.  The one I really love is a chai tea pannacotta.  CLICK CLICK for the recipe. Apparently (according to Masterchef) the test is having a sexy wobble! I remembered that just in time, check the video below. AhAh!  I would have preferred serving it with a rhubarb compote (which was ready) but the children insisted to have it with chocolate sauce as in Masterchef.

Another mid-day cooking dish was a pork belly roast.  I cook it on top of sliced apple and garlic heads, it is  great dish, just have to prepare a few greens and dinner’s ready!

Roti de porc aux pommes

 

Chai Pannacotta

I was watching Masterchef the other night and Nigella (Lawson) had included in a challenge a coffee pannacotta.  I am not a coffee fan, but I do like a nice pannacotta from time to time.  This chai pannacotta is great! It is simple to make and apart for some cooling time, quite quick too.  The recipe is adapted from Valli Little book “Home Cooking”.

Plan to make it at least 4 hours before serving to ensure it sets.

I used a chai tea mix, but if you don’t have access to a good chai tea, you can make your own.

Makes 4.

Ingredient:
  • 300 ml milk
  • 3 teaspoons of good quality chai tea.  To make your own combine 1 cinnamon quill, 6 cloves, 6 cardamon pods, 1 tsp fennel seeds, 1 tsp mixed spices, 1 tbs black tea leaves.
  • 55 g caster sugar
  • 1/2 vanilla bean, split, seeds scrapped. I alternatively used ground vanilla beans (1/2 tsp)
  • 3 leaves of gelatin gold strength
  • 300 ml thickened cream, whipped to soft peaks
  • To serve: rhubarb compote or chocolate sauce, poached fruits would also work very well.
Method:
  1. Place the milk, chai tea, sugar and vanilla in a saucepan and heat up on slow heat until sugar dissolves. Brings to a small simmer and allow to cook for a few minutes (3-5).  Remove from the heat an leave to infuse.

melange chai pannacotta

  1. In the meanwhile, break the gelatin leaves an place in a bowl with cold water to soften. 5 minutes is enough. Squeeze out the excess water and add to the warm milk mix, stir and make sure it is fully dissolved.
  2. Pass through a thin strainer and let to cool close to room temperature (or you whipped cream will liquefy if incorporated in too hot a liquid).
  3. Fold the whipped cream into the cooled mixture.  I like using a very wide whisk holding it on its size and turning the mixture gently from bottom up (like if inserting egg whites).

creme fouettee legerement

  1. Pour into 4 darioles or silicone darioles moulds.  Place in the fridge.
  2. To unmould, if using rigid darioles moulds place the base of the dariole mould quickly in hot water, then turn over the serving plate.  Wih silicone darioles, you can use a sharp knife around the edge, turn over the serving plate and “massage” the bottom until the pannacotta gently pops on the plate.

CHECK OUT THAT SEXY WOBBLE !! 🙂