Coconut Panna Cotta with Chopped Pistachios

 

Panna Cotta, literally translates as cooked cream, is classic Italian dessert. Simple, delicious and very easy to make but the real advantage of panna cotta is that you can make it ahead of time. So make it and enjoy!

 

Prep time : 5 min plus setting

Cooking time : 10 min

(Serves 4)

Ingredients:

1 can (400 ml) coconut cream

150 ml double cream

140 gram caster sugar

1 teaspoon vanilla sugar

Juice of ½ lemon

12 gram powdered gelatine

2 tablespoon cold water

4 tablespoon chopped pistachios

Method:

In a small bowl place gelatine then sprinkle with cold water. Leave to stand for 5 minutes.

Meanwhile in a saucepan add coconut cream, double cream, sugar and vanilla sugar. Bring it to a gentle boil; stir until sugar has dissolved.

Remove from the heat and add gelatine, stir until dissolved. Press trough the sieve before dividing between 4 individual ramekins or pudding basins. 

Leave to set in the fridge for 4 hours or preferably overnight.

When ready to serve, dip the panna cotta ramekins into hot water until they just loosen at the sides, then invert onto serving plates. Sprinkle with chopped pistachios.

Gnocchi

Gnocchi, pronounced as nee-okkee, are soft dumplings and can be made from semolina, wheat flour or potato. Gnocchi are usually eaten as appetizer and can be garnished with tomato sauce, pesto or just butter. Enjoy!

Prep time : 60 min

Cooking time : 20-30 min

(Serves 4)

Ingredients:

800 gr – 1 kg potato, peeled and quartered

350 gram all-purpose flour + extra for dusting

40 gr parmesan, grated

1 egg, lightly beaten

Salt, pepper to taste

Method:

Steam potatoes for about 15-20 minutes or until tender. Transfer to a bowl and mash until smooth; season with salt and pepper.

Add egg to mashed potatoes and mix until well combined then stir in cheese.

Gradually add flour and mix until a dough forms. Then turn onto floured surface and knead until smooth. Divide dough into 4 equal pieces; roll each part into 30 cm long log and about 2 cm in diameter. With a lightly floured knife cut each log into 2 cm pieces.

Roll each piece of dough into a ball then using floured fork press lightly on the piece of dough; place on the lined baking tray.

Over medium heat bring up salted water to a boil. Add one-quarter of gnocchi to a saucepan and cook for 3 minutes or until they rise to the surface. Repeat with remaining with the remaining gnocchi.

Tomato Focaccia

This delicious Italian flat bread is perfect with any soup or salad as well as can be enjoyed as a snack.

(Makes 1 loaf)

Ingredients:

400 gram plain flour

180 ml warm water

7 gram dried yeast

2 teaspoons honey

2 - 3 tablespoons olive oil

½ - 1 teaspoon salt

3 – 4 medium plum tomatoes, thinly sliced

Extra olive oil for brushing

Method:

Combine warm water, oil, yeast and honey, leave to stand for 5 – 10 minutes.

In a large mixing bowl mix flour and salt. Make well in the centre and pour in yeast mixture, stir with wooden spoon until well combined.

Turn onto floured surface and knead for 8-10 minutes or until smooth and elastic.

Place dough into greased bowl, cover with clingfilm and leave to stand in the warm place for 30 – 45 minutes or until doubled in size.

Preheat oven to 200 degrees C. Lightly grease baking tray.

With your fist punch down centre of the dough then transfer onto lightly floured surface and knead for 2 minutes. Press the dough into the tray, brush with some olive oil and arrange sliced tomatoes over the top, pressing down lightly.

Bake for 25 – 30 minutes or until done.