Pannacotta elevates the final course to a sumptuous art. Spoon extra compote over yogourt to yield a delicious dessert.
6 gelatin leaves or 2 packets (30 mL) powdered gelatin
1 cup (250 mL) whipping (35 percent) cream
1 cup (250 mL) whole milk
1 cup (250 mL) condensed milk
3 cups (750 mL) coconut milk
1 vanilla bean, sliced lengthwise
Fresh mint for garnish
1/4 cup (60 mL) organic sugar
2 cups (500 mL) strawberries, quartered
2 cups (500 mL) water
To prepare pannacotta, place gelatin in cold water to soften (about 1 minute). Warm whipping cream, whole milk, condensed milk, coconut milk, and vanilla bean in saucepan over medium-low heat. Bring mixture to simmer (about 10 minutes) and then remove from heat.
When mixture cools enough to touch but is still hot enough to melt the gelatin, add gelatin, whisking until dissolved. Remove vanilla pod. Divide mixture among 6 small ramekins and refrigerate until set, about 3 hours.
To prepare strawberry compote, heat strawberries and water in medium saucepan over medium-high heat. Simmer about 10 minutes, then remove from heat. Strain, setting aside strained liquid and berries in separate bowls. Place strained liquid back into pot with sugar and reduce until thick enough to coat a spoon (about 10 minutes). Remove from heat and allow to cool to the touch before adding reserved strawberries.
To serve, turn each pannacotta out onto a plate and spoon the strawberry compote over top and around base. Garnish with fresh mint.
source: "One", alive #309, July 2008
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.