Rosewater Panna Cotta
Foodie, author, blogger and TV cook Sarah Graham has done it again with her latest cookbook, Home. Food from my Kitchen. Following on the success of her first two books, Bitten and Smitten, this latest venture focuses on cooking recipes inspired by her travels and from family throughout Southern Africa, including Mozambique, Zambia and Zimbabwe, as well as traditional South African fare with an update. Here we've featured one of Sarah's delectable desserts, where she shares a personal anecdote:
1 Tbsp castor sugar
400 ml fresh cream
100 ml full-cream milk
1 vanilla pod, halved lengthways and seeds scraped out
2 gelatine leaves
2 tsp rosewater (or try orange blossom)
1 cup fresh or frozen raspberries
1–2 Tbsp honey or castor sugar
2 Tbsp water
Honeyed pistachio nuts
¼ cup runny honey
1/3 cup shelled and toasted pistachio nuts
Place the castor sugar, cream, milk, vanilla seeds and vanilla pod into a small saucepan over medium heat, bring to a simmer and stir gently until the sugar dissolves, 2–3 minutes.
Meanwhile, soak the gelatine leaves in room temperature water until soft. Gently wring out any excess water from the gelatine, and add the gelatine to the vanilla cream mixture along with the rosewater. Stir until the gelatine has dissolved.
Divide the cream mixture among four ramekins and refrigerate for 2–3 hours or until set.
To make the topping, add the raspberries, honey or castor sugar and water to a small saucepan, mash the berries roughly with a fork and simmer for about 5 minutes, or until a little sticky. Remove from the heat and allow to cool slightly, then divide over the tops of the panna cottas.
For the honeyed nuts, warm the honey slightly and mix through the nuts, then use to garnish the desserts.
For more info or to follow Sarah online, visit her blog afoodieliveshere.co.za