Eenie meanie minie mo.. which one will she give you today, for blogs can't just talk about scary books, can they?
Well, seeing as how it is the Easter week end and chocolate should be eaten, we're going to give you the recipe for a panna cotta.
Get a pad and a pen 'cos here's the list of ingredients..
Leaf gelatine.. you'll need 8 sheets.
200ml of skimmed milk.
20g of white chocolate broken into pieces.
8 tsp of sweetener.
1 vanilla pod, half it lengthways, scoop out the seeds.
Wrap and put the pod in the fridge, you won't be using it.
175g pot of vanilla yoghurt, we use MullerLight.
175g pot of toffee yoghurt, we use MullerLight.
2 level tbsp of cocoa powder.
2 level tsp of very finely chopped nuts & white chocolate to grate.
How to do it..
Divide the gelatine between 2 bowls.
Cover with cold water and leave for 20 minutes to soften.
Pour 100ml milk into a small saucepan.
Add the broken up white chocolate.
4 tsp of the sweetener and the vanilla seeds.
Bring slowly & gently to the boil.
Stir until the chocolate has melted, remove from heat.
Remove gelatine from one bowl.
Squeeze out excess water.
Add gelatine to the chocolate mixture, stir intil dissolved.
Allow to cool.
Stir in vanilla yoghurt.
Divide between 4 x 175 moulds or ramekins.
Freeze for 30 minutes.
Pour the remaining 100ml of milk into another small pan.
Add the remaining 4 tsp of sweetener.
Bring gently to the boil.
Whisk in the cocoa powder and remove from heat.
Squeeze the water out of the remaining 4 gelatine sheets.
Add to the pan,stir until dissolved.
Allow to cool.
Stir in the toffee yoghurt.
Remove the ramekins / moulds from the freezer.
Divide the toffee mix between the 4 ramekins / moulds.
Place back in the freezer for a further 4 - 6 hours.
When ready to serve, dip the ramekins / moulds in hot water for a few seconds.
Turn out onto small plates.
Decorate with the chopped nuts and grated white chocolate.
Ohh.. she's hoping that Ann will make panna cotta for their pudding tomorrow night, she makes it so beautifully.
Now she's got some stuff to do, so we're off, we're having diced pork and steamed vegetables in pork stock with rice noodles for supper tonight, it is a new recipe that she's dreamt up and it smells divine.. very slurpy indeed.
Tomorrow, we'll tell you about todays' mammoth trip to Hackney.. with NO Piccadilly Line working.. to collect her new glasses. Oh brother, she wasn't a happy bunny when she came back in from that trip, cold, hungry and wet.. it was a good thing there was no bread in the house! She was in the frame of mind to have 'wolfed' a slice or two and we can't have that, can we?
GeeGee Parrot.
March 24th, 2016.
Well, seeing as how it is the Easter week end and chocolate should be eaten, we're going to give you the recipe for a panna cotta.
Get a pad and a pen 'cos here's the list of ingredients..
Leaf gelatine.. you'll need 8 sheets.
200ml of skimmed milk.
20g of white chocolate broken into pieces.
8 tsp of sweetener.
1 vanilla pod, half it lengthways, scoop out the seeds.
Wrap and put the pod in the fridge, you won't be using it.
175g pot of vanilla yoghurt, we use MullerLight.
175g pot of toffee yoghurt, we use MullerLight.
2 level tbsp of cocoa powder.
2 level tsp of very finely chopped nuts & white chocolate to grate.
How to do it..
Divide the gelatine between 2 bowls.
Cover with cold water and leave for 20 minutes to soften.
Pour 100ml milk into a small saucepan.
Add the broken up white chocolate.
4 tsp of the sweetener and the vanilla seeds.
Bring slowly & gently to the boil.
Stir until the chocolate has melted, remove from heat.
Remove gelatine from one bowl.
Squeeze out excess water.
Add gelatine to the chocolate mixture, stir intil dissolved.
Allow to cool.
Stir in vanilla yoghurt.
Divide between 4 x 175 moulds or ramekins.
Freeze for 30 minutes.
Pour the remaining 100ml of milk into another small pan.
Add the remaining 4 tsp of sweetener.
Bring gently to the boil.
Whisk in the cocoa powder and remove from heat.
Squeeze the water out of the remaining 4 gelatine sheets.
Add to the pan,stir until dissolved.
Allow to cool.
Stir in the toffee yoghurt.
Remove the ramekins / moulds from the freezer.
Divide the toffee mix between the 4 ramekins / moulds.
Place back in the freezer for a further 4 - 6 hours.
When ready to serve, dip the ramekins / moulds in hot water for a few seconds.
Turn out onto small plates.
Decorate with the chopped nuts and grated white chocolate.
Ohh.. she's hoping that Ann will make panna cotta for their pudding tomorrow night, she makes it so beautifully.
Now she's got some stuff to do, so we're off, we're having diced pork and steamed vegetables in pork stock with rice noodles for supper tonight, it is a new recipe that she's dreamt up and it smells divine.. very slurpy indeed.
Tomorrow, we'll tell you about todays' mammoth trip to Hackney.. with NO Piccadilly Line working.. to collect her new glasses. Oh brother, she wasn't a happy bunny when she came back in from that trip, cold, hungry and wet.. it was a good thing there was no bread in the house! She was in the frame of mind to have 'wolfed' a slice or two and we can't have that, can we?
GeeGee Parrot.
March 24th, 2016.
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