I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday 19 April 2016

Raspberry Panna Cotta with Peach Sauce and Coconut Crumble.



Raspberry Panna Cotta with Peach Sauce and Coconut Crumble.

It's a proper mouthful of a name, although time is needed, nothing about this recipe is difficult. Panna cotta does have a reputation of being fiddly to make but it's really not true. There is no whisking or the dreaded curdle that is associated with custard and custard based recipes. Panna cotta is also easier than Crème caramel. This recipe starts with a basic vanilla panna cotta with added raspberry sauce. If you prefer vanilla then leave out the raspberries altogether.

Equipment:
10x150ml ramekins.
Brush the ramekins with vegetable oil.
Leave aside.

In a large heatproof bowl, put in
-a small heatproof bowl with 150ml hot water, add
-24g gelatine granules.
Add hot water to come half way up the smaller bowl.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
Get on with the next bit.

    For the panna cotta.
In a large saucepan,put in 
-800ml double cream,
-300ml whole milk,
-240g caster sugar,
-2tsp vanilla bean paste.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.

At the same time.

     Raspberry sauce.
In a separate saucepan, on low heat, put in
-200g frozen raspberries,
-1tbsp caster sugar,
-2tbsp water.
Cook, stirring occasionally until the fruits have broken down.
Pass through a sieve.
Leave aside.

When the cream mixture is almost at boiling point, turn the heat off.
Add raspberry sauce.
Stir well to combine.
Add dissolved gelatine.
Stir well
Transfer into a jug.
Pour into the prepared moulds.
Leave to stand for 30 minutes.
Refrigerate for around 2 hours or until set.

    For the peach sauce.
In a bowl, put in
-240g tin peaches, along with all the syrup.
-zest and juice of 1 lemon.
Leave aside.

     For the crumble.
In a saucepan, put in,
-60g butter,
-60g caster sugar,
-80g plain flour,
-25g rolled oats,
-30g desiccated coconut.
Cook stirring until the butter and sugar have melted.
Spoon onto a baking tray.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.
Leave aside to cool.

   To serve.
Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds.
Invert onto a serving dish.
Serve with the peace sauce and crumble.
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