I love a good panna cotta…one that melts in your mouth. One that you don’t have to chew like rubber LOL This one fits my definition of a fabulously easy recipe to follow with great taste and texture to boot!
Y’all know that I have an addiction to cookbooks. Well, despite trying really hard to stay away from bookstores and online bookstores I somehow found myself browsing in Dymocks. Big, big mistake!;-) I found Ian Hemphill & Lindey Milano’s new book, Just Add Spice. Damn it; it’s worth every cent. The recipes are fabulous and even better (can you believe there’s something better than the recipes? no? neither could I; but there is) is the prolific spice information at the beginning of the book. I’ve got Julie Sahni’s Classic Indian Cooking book which has a great deal of spice information in it, but Just Add Spice added another dimension to my spice knowledge (which admittedly is rather scant).
So, here I was combining the cream, the scraped out vanilla pod, the caster sugar and the Chinese five spice in a medium sized saucepan over a medium heat. I’m terrible for burning milk based desserts, so I make sure I stay and ‘stir the pot’ 😉 . Once the sugar dissolved I took it off the heat. I had some gelatin leaves softening in a bowl of cold water and I drained the leaves and then whisked them into the milky creamy mixture. SUCCESS; the leaves dissolved straight away! I’ve got to say here, that I haven’t always have such dissolving success in the past when I’ve used gelatin powder, so I am more than happy to use gelatin leaves. Then, as instructed by the recipe, I set the mixture aside to let it cool.
I oiled the plastic dariole moulds with almond oil. Next time, instead of pouring the oil into the moulds and then turning them to coat and then pouring out the excess into the next mould, I will pour a little into a container, coat my finger and then use my finger to coat the moulds. This is because I found there was a little too much oil that dripped down to the base of the mould, leaving an oil layer.
Pop the moulds into the fridge for a few hours and Bab’s your aunty (as opposed to Bob’s your uncle).
You can eat one…or…
or more 😯
You can download the Chinese five-spice panna cotta recipe from the ABC website. The recipe makes four panna cotta’s if you use 125ml dariole moulds. My moulds were a little smaller and I got five panna cotta’s that were a perfect dessert size.