Posts Tagged ‘peach’

If you watch MasterChef Australia, you’ve heard about the notoriously hard-to-get-perfect dessert called Panna Cotta. (BTW, if you do watch MasterChef, read this) :P


It’s a thing of beauty. Usually pearly white, with a slight wobble, and silken smooth when your spoon cuts through it.


Panna Cotta is essentially cooked cream that’s set in a mould with gelatin. You could sweeten it with sugar or honey, and add any other flavors you want. Most often, it’s served with some sort of fruit compote or purée.


I’ve made a Coconut milk Panna Cotta before, but I never un-moulded it for fear of it falling apart.


So I decided to be brave and make a simple Panna Cotta I could un-mould and serve in all its wobbly, white glory.

Panna Cotta 1

I experimented with different amounts of gelatin and made it a few times until I got the texture absolutely right.


I also played around with a few fruit flavors and textures.

Panna Cotta 2

This is the perfect summer dessert – it’s delicate and cold, and can be eaten within 4 hours of putting it in the fridge to set.


My recipe makes exactly 2 serves, but feel free to double/triple.


Make this for someone special today – and watch them smile as you bring out the perfect wobble :)

Panna Cotta 3

Panna Cotta


Prep time: 5 mins
Cook time: 6 mins, plus 4+ hours setting
Serves: 2




120 ml (1/2 cup) whole milk
1 tbsp unflavored gelatin
180 ml (3/4 cup) full cream
3 tbsp caster sugar
1 tsp vanilla extract
fruit compote or purée of your choice (optional)




1. Pour the milk into a pan and sprinkle the gelatin over. Let it sit for 5 minutes.
2. Place the pan over a medium heat and stir gently and continuously until the gelatin dissolves (about 3 minutes) but make sure it doesn’t boil. Now add the cream and sugar and stir until the sugar dissolves (another 3 minutes).
3. Remove from the heat and stir in the vanilla extract. Pour into 2 custard cups and place in the fridge for at least 4 hours to set (more is okay, but not less.)
4. To un-mould, run a knife around the edge of the cup and then dip it into a pan of boiling water for a few seconds. Immediately turn over onto the serving plate and tap to release the Panna Cotta. You may need to repeat the dip a few times, but it will un-mould eventually. I promise!
Note: For a fresh cherry sauce, un-pit and chop up a handful of cherries and place in a bowl with a tablespoon of sugar and a dash of rum or whisky, mixing well. Leave for an hour and then serve. For a peach or mango purée, blend the flesh of the fruit with a tablespoon of sugar and a tablespoon of cream and serve. Use any fruits or sauces – the plain Panna Cotta takes on any flavor really well :)

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Peach Frangipane Tart

I don’t think I can ever be with a man who doesn’t love to cook.

If you’re a man who thinks he’s too good for the kitchen, chances are I won’t like you.

Also, if you are that man – What in the world is wrong with you?

Oh and if you’re one of those people who think it’s uber cool to say you can’t boil an egg, or make a cup of tea without burning down the kitchen, please stop.

Cooking is fun. Baking is cool. For grown-ups and children. For men and women. For lovers and fighters. For everyone.

Men who leave all the cooking to your wives: Move your ass. Make her something. Here, start with these Creamy baked eggs.
You can thank me later.

Girls who have those weirdly long and perfectly manicured fingernails and claim never to have stepped in a kitchen: Get over it. Cut those nails. Or at least wear gloves. And make these super cute mini cupcakes.

See, if you are a man who’s comfortable in the kitchen, you can make your daughter a Peach frangipane tart when she’s feeling down.

Isn’t that something you want to be able to do someday, boys?

Watch my Dad and learn :)

Butter and flour maketh a good pastry.

Butter + flour

Some kneading to bring everything together.

Kneading pastry dough

Whisk up some eggs and sugar.


Open a tin of sweetened peaches.

Juicy peaches

Roll out your pastry and bake the tart.

Rolling pastry

Top with a yummy frangipane filling.

Frangipane filling

Dot with peach halves and watch as they sink in.

Before it goes in the oven

And look! It’s a beautiful tart!

Tart 2

When you cut someone a slice, you are giving them love.

Slice of tart

So get comfortable in the kitchen, boys and girls! It’s an important skill to have. Also, it’s a wonderful thing to do :)

Peach Frangipane Tart

Largely adapted from: Step by step Baking

Prep time: 30 mins (plus chilling)
Cook time: 55 mins
Serves: 8


For the tart case

150 g plain flour, plus extra for dusting
100 g unsalted butter, diced and kept cold, plus extra for greasing
50 g caster sugar
1 egg yolk
½ tsp vanilla essence

For the filling

100 g unsalted butter
100 g caster sugar
2 eggs
25 g flour, sifted
100 g ground almonds
1 tin of peach halves, strained (we don’t need the sugar syrup)


For the tart case

1. Mix the flour, butter, and sugar together in a bowl. Add the egg yolk and the vanilla essence and mix again to form a dough. Wrap in cling film and keep in the fridge for about an hour.
2. Preheat the oven to 180°C. Grease a 9-inch tart tin with butter and then press the pastry into it (or you could roll it out and layer the tin), using your hands to get it all around the base and sides in as even a layer as possible. Use a fork to prick the pastry all over. Line the pastry with baking parchment and cover with baking beans. Bake for 20 minutes.
3. Remove from the oven, discard the parchment and remove the beans. Bake for another 5 minutes. Remove and leave to cool on a wire rack.

For the frangipane filling

1. Preheat the oven to 200°C. In a bowl, mix the butter and sugar together with an electric whisk, and then beat in the eggs. Add the flour and ground almonds as well, mixing well until everything is combined.
2. Place the cooled tart case (in the tin) on a baking sheet, and pour the filling into the tart case. Gently press the peach halves (cut-side down) into the filling.
3. Bake for 30 minutes until golden brown. Leave to cool in the tin, before removing, and serving in slices.

Tart 1

*GIVEAWAY WINNER ALERT* The Flipkart voucher giveaway winner is: Papple (@caramelwings)!
Congratulations darling! Mail me at charis1984@gmail.com for your voucher code ASAP :)

Now I’m 2 posts away from my 100th post. I cannot believe it. But I’d love your ideas on what you’d like that very, very special post to be about. Vote below! :)

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