RSS Feed

‘Desserts and Sweets’ Category

  1. Panna Cotta

    May 7, 2010 by Lisa

    Here’s a version of Panna Cotta that’s measured in “new money” for those without American style measuring cups.

    Note: 1 1/2 gelatine sachets can be used, but be extra careful to let them dissolve completely as per the instructions on the pack. When I used them, the gelatine sunk to the bottom of the bowl and created a hard, rubbery shell on the top that needed to be removed, leaving the panna cotta as a rather unattractive – if highly tasty – blob.

    Ingredients:

    • 600ml double cream
    • 200ml milk
    • 175g caster sugar
    • 2 vanilla pods
    • 4 leaves gelatine

    Soak the gelatine leaves in cold water for at least 4-5 minutes.

    Place the cream, milk, and sugar a saucepan. Split the vanilla pods lengthwise and scrape the seeds into the mixture. Slowly bring to the boil over a medium heat, stirring occasionally, until the sugar has dissolved. Remove from the heat.

    Squeeze the gelatine leaves of excess water one by one and stir into the cream mixture until dissolved.

    Divide the panna cotta mixture between several ramekins or pour into a medium-sized mold.

    Cool and then chill in the refrigerator for 2-3 hours until set – overnight if you use one bowl.

    Category Desserts and Sweets | Tags: | No Comments

  2. New York Cheesecake

    February 26, 2005 by Lisa

    Light and fluffy and very, very rich, this is my very favourite cheesecake.

    All ingredients should be room temperature before starting.

    Ingredients:

    • Small Packet Digestive biscuits, crushed (250g)
    • 60ml (4 tbsp) melted butter
    • 3 x 300g packages cream cheese
    • 375g (1 1/2 cups) sugar
    • 145ml (1/2 cup) double cream
    • 4 eggs
    • 280ml (1 cup) sour cream
    • 15ml (1 tbsp) vanilla
    • 30g (1/4 cup) flour
    • 30g (1/4 cup) icing sugar (or less, to taste)

    Preheat oven to 175C and grease a 20cm springform pan. Mix the crushed biscuits with the melted butter and press into the bottom of the pan and slightly up the sides. Put in the refrigerator while the other ingredients are being mixed.

    Separate the egg yolks from the whites and beat the whites until stiff. Mix the cream cheese and sugar until smooth, then stir in the cream. Add the eggs, half of the sour cream, vanilla and flour and mix until smooth. Fold in the egg whites, mixing in completely, but not beating too much.

    Pour into the crust and bake in the middle of the oven for one hour. Don’t open the door before the hour is up. After an hour it should still wobble slightly in the middle but it will set as it cools. Turn the oven off and leave the cheesecake inside for an hour. Run a knife between the cake and the pan and leave on a wire rack to cool completely.

    Mix the remaining sour cream with icing sugar and spread over the top of the cheesecake. Refridgerate for 4 to 6 hours or overnight.

    Category Desserts and Sweets | Tags: ,,,, | No Comments

Newer Entries