Where has summer gone? This week I’ve been walking around in Frank’s jumpers and thick socks regretting taking the winter bedding off the bed. Apparently Sydney had the “third wettest October on record”, but for someone who immigrated to get away from the rain, this whole year has felt like the third wettest on record! (In my head I’m humming Crowded House’s “everywhere you go, you always take the weather with you”…) To be honest, there are only so many times you can say “well, it’s good for the farmers” with a smile on your face.
Having said that; Sydney decided to bring out the sunshine for Dude, Pea and Bean’s visit to the Promised Land. Thank you Sydney! We had some beautiful days, which allowed them to see what Sydney might be like in a non-wet year.
As it began to feel like summer, I decided to try my hand at panna cotta, and treat the family to some experiments! My mom sent me some lovely recipes, and the weather was just right for the deliciously light dessert.
According to Dude and Pea, it was delicious. I loved the pineapple relish, but the coconut milk in a dessert made it taste like thai curry to Frank and tinned beans to me (smooth and creamy tinned beans, but tinned beans all the same). If you like coconut milk in desserts, definitely give this one a try as the texture is delicious. If not, substitute it with the same volume of cream and a teaspoon coconut essence. Let’s cross fingers for some sunshine soon!
Coconut & lime panna cotta with pineapple relish – recipe adapted from BBC Good Food website
3 sheets fine-leaf gelatine
400ml can coconut milk
3tbsp caster sugar
finely grated zest and juice of 2 limes
For the salsa:
85g caster sugar
25g fresh root ginger , thinly sliced
250g fresh pineapples , cut into small pieces
1 red chilli , deseeded and finely chopped
Soak gelatine in cold water for 5 minutes or until soft.Put the coconut milk and sugar in a pan and heat until bubbling. Stir in the lime zest & juice and remove from the heat.
Lift the gelatine from the water and stir into the milk until dissolved. Pour into four 150ml moulds or ramekins, or even small cups. Leave to cool, then put on a plate in the fridge. Chill for at least 2 hours or until set.
For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
To serve, dip each mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.