You are currently browsing the tag archive for the ‘Dessert’ tag.
Hot weather desserts are tricky. No cakes or anything that will run the oven too hot in a Sydney summer (and hence heat the house up worse), a lot of people revert to ice cream with chocolate topping or fruit salad.
I love panna cottas, they’re a really rather simple thing to make but I think the result is fantastic. My wife introduced me to them a couple of years ago at the Taste of Tasmania festival in Hobart which is in my opinion the best festival nation wide for celebrating food.
The best thing about them other than the taste, is the fact that they are a blank slate. Any selected combination of flavours can be expressed neatly in a panna cotta – I make blueberry and cinnamon ones but they are a bit of an open canvas. I’ve almost got a shortlist of what I want to try in terms of panna cotta flavours and I’ll probably get through all of them by the end of the warmer weather;
- Honey and Rosemary
- Rasperries and Rum
- Pecan and Bourbon and
- Blood orange
But for now, here’s how to make the blueberry and cinnamon ones;
I cut my teeth, cooking-wise, on desserts. When I began to cook I took a genre of cookery that I thought was containable and had aspects I could take to other areas of cooking as I continued. To an extent I’ve had them on the backburner for a bit as I’ve grown with mains (exception: lemon ripple cheesecake), but it was time last night to get back in the sweet saddle.
I pan fried peaches in butter with honey and rosemary, accompanied with ice cream and a caramel cage. A little eclectic, but really quite delicious and some lessons to be learned as well. If you want to give it a shot, the various components aren’t too complicated and bringing it together is quite a success.
