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 5 July 2016

Vanilla Panna Cotta with Gooseberry Sauce.


Vanilla Panna Cotta with Gooseberry Sauce.

Smooth, rich and creamy panna cotta contrasts perfectly with the sharp stewed gooseberries.

Equipment:
8x250ml glasses.

In a large heatproof bowl, put in
-a small heatproof bowl with 50ml hot water, add
-2x12g gelatine granules.
Add hot water to 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 
-600ml double cream,
-250g mascarpone cheese,
-250ml whole milk,
-240g caster sugar,
-2tsp vanilla bean paste.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.

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

   For the gooseberry sauce.
In a large saucepan, put in
-300g topped and tailed gooseberries,
-3tbsp caster sugar,
Cook, stirring occasionally, on low heat until the fruits have broken down.
Leave to cool completely.
Divide the cooled mixture equally between the glasses.


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