White Chocolate & Passionfruit Pannacotta

Adapted from Wicked by The Australian Women's Weekly

Makes 6

300ml thickened cream
3/4 cup (180ml) milk
150g white chocolate, chopped coarsely
1/3 cup caster sugar
2 teaspoons gelatine
2 tablespoons water
1/2 cup (125ml) passionfruit pulp
3/4 cup Sauternes-style dessert wine (I used the Botrytis Semillon from Savannah Estate, Hunter Valley)

Grease six 1/2 cup non metallic moulds.

Combine cream, milk, chocolate and 2 tablespoons of the sugar in small saucepan; stir over heat, without boiling until smooth.

Sprinkle gelatine over the water in a small heat proof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir into cream mixture.

Divide mixture among prepared moulds; refrigerate, covered, about 3 hours or until set.

Meanwhile, combine passionfruit, wine & remaining sugar in small saucepan. Bring to a boil reduce heat. Simmer, uncovered without stirring, about 10 mins or until passionfruit syrup reduces by a third; cool.

Turn pannacotta onto serving plates; drizzle with passionfruit pulp & serve.

Tip: Pannacotta stuck in the mould? ... Run a flat knife around the edge to loosen the pannacotta. Then heat some water until just under the boil and submerge the mould into the heated water. This should do the trick (Note: don't leave the pannacotta in the water for too long or it will melt.)

Bon Appétit x

Soban

I am over the moon! .... I have just found out that I've officially finished (passed all uni exams) my 5.5 years of uni!!! YAY!!! Finally, I can say that I have persevered and conquered that milestone called "university"!!

To celebrate, we went to dinner last night at Soban in Chatswood (Westfield next to Kam Fook)...love this place!

It combines traditional Korean food with elements of modern Australian to really pick up the cuisine.

We ordered (way too much as per usual) ....

Prawn & Grapefruit Salad - Lovely pesto marinated prawns with the freshness of grapefruit to cut through the acidity of the balsamic vinegar and bits of feta to bring it altogether... amazing....

Soban Bulgogi - not your traditional style bulgogi but with all the same flavours, instead of the thinly sliced beef, Soban uses larger cuts of beef marinated until its ever so tender, chargrilled and served on a hot plate with assortments of sides such as wedges drizzled with mayo & deep fried vermicelli, beans & veggies.

Kimchi Ji-Gae - Is a hot pot where kimchi is used as a soup base with potato noodles, ham, tofu & veggies all bubbling inside its cute little stone pot....a great winter warmer! It also comes with its own little assortment of condiments (for me the defining element of Korean cuisine), these included a cold pumpkin puree/soup (was a tad too sweet) , kimchi, beans and dried shrimp doused with a mild chilli sauce & salted seaweed.

We also ordered the Grilled King Prawn & Chilli Gal-Bi Jjim (amazing... the ribs were SOO TENDER... the very definition of FALLING OFF THE BONE!) but I got too hungry and had to put down the camera ... hence no pics... but not to worry you can check out their website on http://www.soban.com.au/ for a full menu with pictures.

And of course, there is ALWAYS room for dessert... Green Tea Icecream ♥

I also do apologise for my shocking photography.... I am still a novice... but practice makes perfect... right???

Raspberry Friands

My very first post, and appropriately, I have baked one of my favourite treats of all time ......RASPBERRY FRIANDS!

Raspberry Friands, originally uploaded by dainty baker.

Makes 6
¾ cup plain flour
1 cup icing sugar (plus extra)
¾ cup almond meal
3 egg whites
125g butter, melted
100g raspberries
Preheat the oven to 170oC and grease a 6-hole friand pan with non-stick oil spray.

Sift the flour and icing sugar into a large bowl and stir in the almond meal. Make a well in the centre and add the egg whites and butter, and mix until well combined.

Set aside 18 raspberries, then gently fold the rest into the mixture.

Divide the mixture evenly between the friand holes and press 3 raspberries into each friand. Bake for 25 minutes or until golden.

Cool for 5 minutes then transfer to a wire rack to cool completely. Sprinkle with some icing sugar. Serve.

Tip: Friands are also great for people with coeliac disease (gluten intolerant/sensitive), all you need to do is replace the flour with some rice flour and the recipe will still work just fine. Dont forget to get creative, the raspberries can also be replaced with other berries/fruits and even nuts.... YummMmmmMmm

Bon Appétit x