A First Time For Everything.

Everyone who knows me, know how much I love food. Sweet or savoury; I have too many to choose and count. But one thing I do know is I like to end a good meal with a homemade dessert! Doesn’t everybody? (:

I have heaps of favourite desserts : brownies, bread and butter pudding, jelly hearts and plum tatin ! But instead of always making the same desserts, I like to get inspiration from Tastespotting and other food blogs, and try new ones that catches my attention!

I was recently inspired after reading a post from Laureen of Eat and Be Happy and her amazing looking panna cotta and I just had to give it a try too!

I have been having a lychee craze now. So everything I want to make is lychee related. Makes me miss having Tango’s lychee martini more after having this dessert. Sadly, the lychee juice and cream layer split, so it became a three layer dessert. But the cream layer was nicely and subtly infused with the lychee flavour and it was still smooth and oh-so-good! The blended lychee at the bottom turned into a smooth lychee jelly which was like a surprise when you dig into it! So its not too bad a first try if you ask me. haha

I also decided to make berry ice cream to cut the sweetness of the panna cotta and it worked! I know it may sound like I spent alot of time on this dessert, but actually, I didn’t. Most of the time was for the panna cotta to set in the fridge! The berry ice cream took about 5 minutes from taking out the ingredients to freezing it! It is Jamie Oliver’s 1-minute berry ice cream that I saw on tv during the 30-minute meals. It’s healthy, and really good as well!

So yes, there is a lot of first tries in this one post, but well. If you don’t try, you’ll never know how it tastes will you?

So go on, give it a shot! (: You’ll not regret it !

Lychee Panna Cotta and Pomegranate Jelly (adapted from Une-deux Senses)

For the panna cotta :
1 can lychees, in syrup
2 tsp. powdered gelatin
1 cup heavy cream
1 cup whole milk
2 tbsn. sugar

1 tsp. vanilla paste (optional, I just like to see the black dots in the cream)

For the pomegranate jelly :
1 1/2 tsp. powdered gelatin
1 cup pomegranate juice (I used POM pomegranate wildberry white tea)
1/2 cup sugar

Frozen berries, just to place above the panna cotta

Steps :

1. Open the can of lychees and pour the lychees and syrup into a food processor. Process until smooth. There will be a lot of bits of lychee flesh and pulp, strain into a measuring cup until you get 1 cup of clear liquid. ( Tip : do not throw the bits of lychee flesh and pulp, could put it in the berry ice cream!)

2. Place 3 tbsn. cold water in a small bowl and sprinkle the gelatin over the top, let sit while you do the next step.

3. Combine the lychee liquid, cream, milk, vanilla paste and sugar in a medium saucepan. Heat on medium, stirring until the sugar is dissolved and it just comes to a boil.

4. Remove the lychee mixture from the heat and add the gelatin. Stir until the gelatin is fully melted and combined. Divide mixture among glasses and refrigerate until set, at least 2 hours.

5. To make the jelly, place 3 tbsn. of cold water in a small bowl and sprinkle the gelatin over the top. Let sit while you do the next step.

6. Combine the pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until the sugar is dissolved. Add the gelatin and stir until fully melted and combined. Remove from heat and let cool for about 10 minutes.

7. Make sure the panna cotta is set, place a few frozen berries on before pouring the jelly mixture over and refrigerate until set, about 2 hours.

For the berry icecream (adapted from Jamie Oliver) :

500g pack of mixed frozen berries, do not thaw
lychee flesh and pulp (from straining the lychee juice)
3–4 tablespoons runny honey
500g tub of natural yoghurt

Steps :

1. Put the frozen berries and lychee flesh and pulp into the blender and the add the yogurt and honey and whiz until smooth and combined.

2. You could use it immediately, or place it in a bowl and freeze until needed.

Not that difficult aye? Give it a shot and let me know how you go! (:


ps : Please be patient when pouring the jelly mixture on top the panna cotta, make sure the panna cotta is set well. If you see mine, there is a rim of white cream around the top, haha it’s because I was overly excited! 😛

Apple Crumble

Made apple crumble for the first time today. and I am really happy with how it turned out! (:
I have always been buying apple crumble from thie yoghurt stall in QV
but the price for the amount I get is actually quite little! so i decided to go look for a good recipe.
It’s not the same as the other crumbles you might have tried.
This one has rolled oats in it. so there is a bit more bite to it than usual.
and we absolutely loved it!

the crumble is nice and dry.
not soggy at all! (: hehe so I really really like it!
being a crumble fan and all.

so here is the recipe! (:
hope you all will enjoy it too!

(Adapted from Jamie Oliver’s Website)

Ingredients :

For the crumble:
35g rolled oats
35g wholemeal flour (I used 55g cause my crumble felt a bit too wet)
20g caster sugar (I used brown sugar)
35g margarine or butter

For the filling:

400g cooking apples, peeled, cored and quartered (I used Granny Smith apples)
50g sugar, to sweeten (I used brown sugar)
1 tablespoon water

Steps :

1. Preheat the oven to 190°C/375°F/gas 5.
Peel and core the apples, quarter and cut in to chunks.

2. Put the apples in to a pan with the sugar and water.
Cook over a low heat for 5 minutes and place in a small oven proof dish.

3. Place the flour and oats in a bowl and mix well.
Cut the margarine or butter in to small cubes and add this to the oats and flour.
Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

4. Cover the fruit with the crumble mixture.
Bake for approximately 20 minutes until the crumble is golden and the apple hot.

Can’t get enough! (: