Recipe by: Kamini Pather
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.
Whenever I eat out, I always study the dessert menu with as much bawdy delight as I do the main menu. Unfortunately though, I’ve found that whilst I attempt to pace myself through a typical three course meal, I am often left feeling defeated because I have not enjoyed the full trifecta experience. 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 (this is his recipe) 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 holiday triple play, my top button and I will emerge triumphant!
185 ml Cream
55 g caster sugar
½ Vanilla Bean split lengthways
1½ leaves Gelatine
250 g skim milk yoghurt
1 package raspberries or ½ packet of frozen rasberries, thawed
2 tablespoons icing sugar sifted
1 teaspoon rose-water
- 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 raspberries on top of each pannacotta and serve immediately.
- Place half the raspberries in a glass bowl and crush with a fork.
- Stir in the icing sugar and taste for sweetness.
- Fold in the remaining raspberries and the rosewater.
- Chill until ready to serve.
Note: Many words in this recipe are written in the “Queen’s English”, so spellings are as they are supposed to be.. Enjoy!