Because we might be romantic, but we’re also lazy AF.
Shake things up with these non-traditional Christmas puds.
Replace the store-bought ice cream for healthy homemade popsicles this summer. Add your favourite fruits and juices into the recipe, which even kids are sure to enjoy! We have sourced some yummy ideas below to get the inspiration flowing. What is your favourite? Let us know in the comment section below.
Strawberry and rockmelon
This delightful duo tastes sweet with added strawberry pieces to munch on throughout the day. Make sure the rockmelon has been liquified to make the popsicles smooth and clump-free.
Probably one of our favourites so far has to be these blueberry popsicles. Fill each popsicle with a handful of blueberries, then fill-up with your favourite fit juice.
Cucumber and mint
For a healthy kick, try a combination of cucumber and mint, which looks absolutely mouth-watering!
Watermelon and yoghurt
Add some yoghurt with your favourite fruit to make the popsicle taste delicious. This popsicle requires a touch of granulated sugar and lemon juice, so don’t forget those two essential ingredients before starting.
Peaches and cream
Try this yummy combination of fresh peaches and cream to cool down on a hot day. Make sure to peel off the skin before adding in the peaches.
If you have a bag of mixed berries sitting in the freezer, use them with a splash of juice for a tasty afternoon or morning snack.
Orange and cream
Finish off with these easy orange and cream popsicles, which kids are bound to love!
Images via BuzzFeed, Paper & Stitch, Sugar and Cloth, La Tartine Gourmade, Chocolate and Carrots
Looking to tame your sweet tooth this afternoon? Make these guilt-free scones which are ideal with a cup of tea or coffee. The recipe is quick and easy for impromptu house guests, and makes about one dozen scones.
1 large egg
1/2 cup cold buttermilk
1 2/3 cups all-purpose flour
1 1/3 cups large flake oats
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup + 2 tbsp cold butter
1/2 cup raspberries
Raw sugar for sprinkling
- Preheat oven to 400 ºF (200ºC) and line a baking sheet with parchment paper. In a small bowl, whisk eggs and buttermilk together. Set aside.
- In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and spices together. Grate the cold cutter with a cheese grater into the flour bowl and mix it into the dry ingredients until mixture becomes pebbly. Add buttermilk mixture to flour mixture and and stir using a spatula until the dough just comes together. Gently fold in berries, careful not to over mix. It’s OK if your dough is sticky at this point.
- On a floured work surface, dump your dough onto it and form it into a circle. Cut out 12 biscuits using a 1/4 cup measuring tool, an ice cream scoop, a biscuit cutter or a muffin scoop.
- Place scones on prepared baking sheet and bake for 20 minutes or until they are golden and firm.
- Transfer to cooling rack and cool for 10 minutes before serving. These scones are best eaten the day they are baked.
Image and Recipe via Warm Vanilla Sugar
Ever spotted a meal on Pinterest to discover that attempting it yourself is not as easy as it seems? We’re not talking cakes or sweets, but those difficult dishes which can turn the kitchen into a complete mess.
Here are just five meals which you should leave to the professionals – we know from experience!
This dish is exceptionally difficult, especially since you’re working with raw meat and eggs. Although the process seems simple enough (cutting raw meat into tiny pieces and seasoning until perfect), but it can really go wrong.
Coq au vin
Another French dish which is equally as difficult to prepare at home is coq au vin, or braised chicken stew with red wine. The reason this is so difficult is because it actually takes more than 2 hours to to prepare. Nobody got time for that?!
Who would’ve thought that a chocolate souffle would be on this list? What makes it so difficult? If you have attempted your very own souffle, odds are that the top will completely collapse moments after you’ve taken it out of the oven.
A single fillet of steak wrapped in puff pasty which takes up to 2 hours to cook? This difficult dish can go wrong in so many ways, which includes undercooking the beef and over-cooking the pastry.
Oh, the humble béarnaise sauce! Making eggs taste better for as long as we can remember – but why shouldn’t we attempt this one at home? The sauce is specially made in a glass boil suspended over boiling water which takes just seconds to crack, or possibly scramble the eggs before it’s too late.
Images via Bon Appetit, Betsy Life, Martha Stewart, BBC Good Food, The Galley Gourmet
Winter is a prime time to try out a new, decadent dessert recipe. So, why not impress your party guests by having a red-hot crack at this light, refreshing, and show-stopping winter dessert packed with flavour and the all-important wow factor?
It comes courtesy of Brisbane hotspot, Stokehouse Brisbane Restaurant. There, young, talented head chef Richard Ousby (pictured) is making a big impact on the dining scene and will shortly launch his new-season menu.
1500g red grapes
25g caster sugar
500ml thickened cream
125g caster sugar
125g freshly squeezed lime juice
Honey And Pistachio Tuille
110g unsalted Butter
225g icing sugar
240g plain flour
170g egg whites
40g shelled pistachio kernels
- Juice the grapes using an electric juicer, and measure out 700ml, reserving any leftovers for another use.
- Whisk the grape juice, water and sugar together in a large saucepot and bring to a simmer over a high heat, whisking occasionally.
- Once the mixture has boiled, allow it to cool to room temperature then strain though a fine mesh sieve into a wide baking tray.
- Use a large spoon to scoop the froth off the top of the liquid, discard the froth.
- Carefully place the baking tray into the freezer and leave overnight to freeze solid.
- Place the thickened cream and caster sugar into a heavy bottomed pot and whisk well
- Bring the cream to a simmer over a medium heat while whisking constantly
- Once boiled, remove the pot from the heat and whisk in the lime juice
- Allow to cool on the bench to room temperature, then strain the cream through a fine mesh sieve into a suitably sized pouring jug
- Divide the cooled cream mixture between 4 individual serving glasses, cups, or ramekins, gently tapping the filled glasses on the bench to level the posset flat
- Carefully place the glasses in the fridge overnight to set
Honey and Pistachio Tuille
- Place the butter, honey, and icing sugar together in a mixer bowl and use the paddle attachment on a high speed to beat together thoroughly.
- Beat the butter mixture until pale and doubled in size, approximately five minutes.
- While the mixture is in the machine, sift the flower into a bowl and set aside.
- Place the pistachio kernels on a chopping board and roughly chop using a large heavy knife.
- Turn the stand mixer off, add the sifted flour, and then turn back on at low speed.
- Once the flour is completely incorporated, turn the speed back to high and slowly pour in the egg whites a little at a time, making sure the whites you’ve added are fully incorporated before adding the next amount.
- Stop the machine once more, and use a spatula to scrape down the side of the bowl, so that any remaining flour or egg can be incorporated correctly then continue to beat on high speed for a further one minute.
- Spread the tuille mixture over a flat baking tray lined with a non-stick silicone baking mat, aiming for a uniform thickness of around 2-4 millimetres.
- Sprinkle the chopped pistachio over the tuille mix and bake in a preheated oven at 140C for 10 minutes, or until golden brown.
- Remove the tuille from the oven and let cool to room temperature before peeling off the silicone mat and breaking into rough, palm sized pieces.
- Remove the granita from the freezer and immediately scrape the frozen mixture with a fork.
- Spoon a generous two-to-three tablespoons of the scrapped grape granita on top of each posset.
- Stand three shards of honey and pistachio tuille into the glasses of granita and serve this gorgeous winter dessert immediately. Enjoy!
If you’re looking for an Autumn dessert that’s not too heavy, look no further! Sweet, scrumptious and easy to make describes this recipe by Guillaume Brahimi. Wow guests by serving at a dinner party, or whip up over the weekend and enjoy as an after dinner treat throughout the week.
2 vanilla beans (split)
2 vanilla beans (scrapped)
200ml double cream
20gm icing sugar
- Place sugar, water and vanilla in a sauté pan and bring to the boil.
- Place peaches into the pan, reduce to a simmer and place lid on the pan. Check after 15 mins and remove from liquid when just soft.
- Gently peel the peaches.
- Place cream, vanilla and icing sugar in bowl and whisk until it reaches a thick consistency.
- Quenelle into a serving bowl and serve together.
Recipe Courtesy of Tefal
Why not treat yourself to a delicious chocolate cheesecake… without the added calories?
Our recipe is one of the tastiest raw desserts you’ll ever try, and is made with cacao for the filling, then a few different nuts for the crunchy base.
2 tablespoons yeast flakes
40g raw cacao
150ml coconut oil
60g coconut blossom syrup
160g brazil nuts
1/2 teaspoon vanilla essence
80ml coconut oil
- Prepare a 10 inch spring form tin by lining the base with baking paper or cling-wrap.
- Soak the cashews in the water for 30 minutes while you make the base.
- To make the base put the almonds and brazil nuts into a food processor and blend until a crumb like texture. Add in the dates, coconut oil and vanilla essence and blend again until it become sticky and easy to form into balls.
- Push into the base of the tin until its really compact and then put it into the fridge.
- To make the filling pour the soaked cashews, the remaining water, raw cacao, yeast flakes, coconut oil and coconut palm syrup in a high speed blender. Blend until a completely smooth, velvety texture.
- Take the base out the fridge and pour the chocolate filling into the cake tin. Make sure that it is flat on the top buy banging the tin on your work top surface – this will help to level it out.
- Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
- When ready to serve carefully take out of the cake tin and decorate with some berries.
Image and Recipe courtesy of Honestly Healthy Food
Traditional French macaroons are actually easy to make, regardless of the hype surrounding them. Plus, did you know that you only need less than 10 ingredients for the entire recipe?
We have tracked down the perfect recipe for delicious vanilla macaroons which the entire family is sure to love. Enjoy with juice for the kids, a cup of tea, or even a glass of champagne for a touch of glamour.
75g ground almonds
50g caster sugar
1 tsp vanilla extract
100g icing sugar
50g butter (unsalted)
100g icing sugar (for the filling)
- Fill a food processor with the ground almonds and 100g of icing sugar, then mix for 10-15 seconds.
- In another bowl, whisk the 2 egg whites then add the remaining caster sugar until you have a soft meringue. Then add 1/2 teaspoon of the vanilla extract.
- Fold the almond mixture into the meringue until you have a soft, consistent texture. Then pour it into a piping bag with a plain nozzle.
- Line a tray with baking paper and preheat the oven to 160ºC (320ºF), then pipe out 32 rounds onto the tray. Leave the tray at room temperature for at least 15-30 minutes, then bake for 10 minutes.
- For the filling, combine the butter (softened) and vanilla extract into a bowl until fluffy. Place it on the bottom of each round, then sandwich it with the top.
Image via Brit.co
Who doesn’t love a delicious cheesecake, especially for desert or with a cup of tea at the end of a long day? Well, we have tracked down five of the most unique cheesecake recipes, which are easy to recreate and will make your grandmother proud!
Creme Brulee Cheesecake
Pretend like you’re the next Amelie Poulain with this mouth-watering take on a classic cheesecake. Featuring a fluffy texture and a crispy exterior with fresh berries, it’s bound to be a hit with friends and family.
Salted Caramel Cheesecake
With a combination of dark chocolate and caramel, it’s no wonder this recipe is giving us major FOMO! Main ingredients include flour, sugar, salt, butter, eggs, ice water, milk, cream and chocolate – easy!
Original New York Cheesecake
If you’re more of a traditional girl, then a New York cheesecake should be at the top of your list. Bring a little modern twist to the recipe with a generous serving of fresh berries and jam over the top.
Rose Tea Cheesecake
Filled with strawberry jam and a sponge base, this cheesecake is perfectly complemented with a warm cup of tea. If you’re feeling a little bit fancy, top off with dried rose petals and rose buds.
We’re finishing off with a classic ricotta cheesecake for those who prefer something a little more savoury. For the base, use approximately half a pack of digestive biscuits and prep them in the food processor with a pinch of butter. Press the base into a tin, then even out with a spatula.
What’s your favourite cheesecake from the list?
Images via Kwestia Smaku, Life Made Simple Bakes, Table Feast, Chubbeh Face, Saharisha,
This delicious mixed berry crumble is the perfect way to say goodbye to the summer season.
You can use some of your favourite frozen berries, but the recipe tastes better with something fresh. Make sure to use a springform tin so you can easily store the crumble after it’s done.
250g chopped strawberries
250g fresh blueberries
2 tbsp caster sugar
50g plain flour
30g chopped cashews
40g brown sugar
30g slivered almonds
- Preheat the oven to 180ºC (356ºF), and line your springform tin with canola oil and baking paper.
- Place the strawberries and blueberries evenly on the bottom layer of the pan, making sure to cover any gaps.
- Combine the butter, flour, brown sugar, cashews, and slivered almonds until you have a fine paste. Squeeze it in the palm of your hands, then cover the berries. Take any leftover almonds and cashews then sprinkle them over the top.
- Cook for 30 minutes or until the topping is golden brown and the berries begin to ooze out. The crumble tastes just as good if it’s stored in the fridge overnight.
Image via Leites Culinaria
Nothing screams summer more than delicious seasonal fruits for dessert every evening (if you have an enormous sweet tooth!).
A fruit crêpe is the ideal treat after a long afternoon of swimming at the beach, followed by a delicious summer barbecue with friends and family. This recipe takes about 30 minutes to prepare and tastes amazing paired with a cocktail or sweet tea.
1 cup flour
300ml full cream milk
20g butter (softened)
1 cup of your favourite summer fruits
2 tbsp jam
- Combine the jam and summer fruits into a saucepan over medium heat. Stir occasionally to allow everything to mesh together. Remove and set aside.
- In a large bowl, combine the flour, egg and milk. Whisk together until smooth before adding the melted butter.
- Add a little olive oil into a frying pan, and transfer one ladle of batter. Cook until each side is golden brown before flipping to the other side. This recipe will make about four large-sized crêpes, but you can always decrease the serving size to make more.
- Serve each crêpe (either rolled up or laid flat) with the jam and summer fruits garnished over the top. Add some powdered sugar, chocolate or whipped cream for extra flavour.
Image via Alexandrea Hickey
Why travel to Paris for a mouth-watering crème brûlée when you can make one at home? Not only is this much-loved French dessert easy to make, but our recipe takes less than 30 minutes and the results are incredible! So clear your schedule and invite some friends and family over for this yummy treat tonight.
4 egg yolks
1 vanilla pod
Caster sugar (to sprinkle on top)
- Preheat the oven to 180ºC (400ºF).
- Combine all the egg yolks, sugar, and mix a few at a time.
- Slice open the vanilla pod, and remove the seeds with a sharp knife. Add these seeds into the previous mixture, then pour into ramekins.
- Place all the ramekins in a heat-proof dish with cold water, this will help the crème brûlée to form an even consistency.
- After you have removed them from the oven, let them cool. Place into the fridge overnight so the entire mixture can set.
- The next morning, sprinkle some caster sugar over each pod, and caramelise under the grill. Easy!
Image and Recipe via Nigella, Kuchenne Love Story
If you’re looking for an excuse to use your latest kitchen accessories, then making your own ice cream should be at the top of the list.
Our recipe adapted from David Lebovitz is low in fat, and features delicious shavings of calming lavender on a bed of homemade cocoa whipped to perfection. For best results, chill the ice cream overnight and it will be ready the next morning!
2 cups half and half
3 tbsp cocoa powder
5 ounces bittersweet chocolate
1 pinch of salt
1 cup whole milk
3/4 cup sugar
5 large egg yolks
1/2 tsp vanilla
2 tsp lavender buds
- Heat the half and half in a saucepan over medium heat. Once it starts to simmer, add the lavender buds, then remove and let it steep for an extra 15-20 minutes.
- Chop the bittersweet chocolate and set aside.
- Strain the lavender from the first mixture, and heat again in the saucepan over medium heat. Just as it begins to simmer, add the bittersweet chocolate and cocoa powder. Cook until the mixture is smooth, then set aside.
- In a different saucepan, heat the whole milk. While it’s simmering, whisk the egg yolks in a medium sized bowl, and add 3/4 of the sugar.
- Just before the milk begins to simmer, temper the milk into the egg mixture. Slowly transfer the rest of the mixture with the milk. Whisk until the cream begins to thicken.
- Strain into a bowl, then combine the half and half, chocolate mixture, and vanilla together. Let it cool down to room temperature, and refrigerate overnight.
- The next morning, serve it right away with some lavender topping – yum!
Image and Recipe via The Wholesome Pursuit (adapted from David Lebovitz)
As if we needed another excuse to share a delicious dessert recipe, but with the festive season just around the corner, who doesn’t want something to treat their guests? This time we’ve found the best chocolate brownie recipe which is gluten-free, and tastes so yummy!
2 ounces unsweetened chocolate
1/2 cup coconut oil (melted)
1/4 cup honey
3/4 cup coconut sugar (or brown sugar)
3 large eggs
2 tsp vanilla extract
1/2 cup almond flour
1 tbsp coconut flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup chocolate chips
- Preheat your oven to 350ºF (180-200ºC), and grease a baking pan with canola oil.
- Set aside, and melt the unsweetened chocolate and coconut oil over medium heat. Stir until you have a smooth consistency.
- Remove from heat, and place the melted chocolate into a food processor. Then add the honey, sugar, eggs, vanilla, flour, cocoa powder, salt and baking soda. Pulse until the entire mixture is smooth in consistency.
- Evenly spread over the greased pan, and sprinkle with chocolate chips.
- Cool for 20-25 minutes, and cool down before serving. The inside should be soft and moist by the time you take it out.
Image and Recipe via Whole and Heavenly Oven
Who doesn’t love to treat themselves to a deliciously sweet meal every now and then? This Eastern European delight is a modern twist to a classic pierogi (ravioli) recipe, which is fresh and ideal for warm summer nights.
2 cups flour
1/4 tsp salt
1/2 tsp sugar
3 tbsp oil
1/2 cup water
Filling and sauce:
1 jar cherries in juice
1-2 tbsp sugar
1.5 tbsp cornstarch
1/4 tsp cinammon
Mint leaves and whipped cream as topping
- To make the dough, mix flour, salt, oil and water into a medium-sized bowl. Then simply cover the dough in a plastic wrap, and allow it to rise.
- For the sauce and filling, pour the cherries and juice through a sieve and into a saucepan. The strained cherries should have their own bowl, and set them aside to use as the pierogi filling.
- Add one tablespoon of sugar (or slightly more if you prefer a sweeter filling), then add the cornstarch, cinnamon, and juice into a pan and stir. Heat the cherry juice, and stir until it thickens. Remove from heat, and leave it aside to cool.
- Prepare the dough for the pierogi and kneed on a lightly floured surface. Remove a walnut-sized piece from the dough, then flatten with a rolling pin to create a small circle.
- Place 3-4 drained cherries in the centre of the dough, then press edges together with your fingers (or use a fork).
- Bring a large pot of water to boil, then cook 4-5 pierogi at a time so they don’t overlap. Cook until they begin to float, then remove and let them cool down. Serve with mint leaves or a generous serving of your favourite whipped cream over the top.
Image and Recipe via Vegalicious
Who doesn’t love a tasty macaron every once in a while? Not only are these delicious treats a luxury which makes almost 48, you can also create an unconventional recipe which your friends and family are sure to love.
This week we’ve prepared a raspberry and coconut recipe which is perfect for the warmer weather, which you can finish off with a yummy glass of bubbly!
120g ground almond flour
228g powdered sugar (sifted)
2 tsp frozen raspberries (finely ground)
140g egg whites
70g granulated sugar
280g white chocolate
1/2 cup whole coconut milk
1 tsp coconut extract
- Cut a piece of baking paper small enough to fit into a baking sheet (in circles).
- Sift together the ground almond lour, powdered sugar, and raspberries in a large mixing bowl. Add the egg whites and whisk on high until the mixture has combined. Sprinkle the granulated sugar over the mixture, then whisk again on high-speed for about 5 minutes.
- Once the egg whites are fluffy, add the tartar cream, and continue to whisk on high-speed. Feel free to add some pink food colouring to make the macaron filling look amazing!
- Add half of the meringue to the dry mixture, and fold 5 times. Smooth out the batter by pressing the mixture against the sides of the bowl, and remove as much air as possible from the mixture.
- Fill a pastry bag with batter, and carefully use the circles as a guide to show you how much filling you need. If you don’t have a pastry bag, use a teaspoon instead. Let the macarons rest for 20 minutes, then bake them at 200ºC for about 10 minutes. Wiggle the shell to see if they’ve been cooked enough – if it feels attached, give them a few more minutes in the oven. Match with the shells then set aside.
- For the filling, place the chopped white chocolate in a heat-proof bowl. Warm the coconut milk over a saucepan over medium heat, then bring to a simmer before pouring over the chocolate. Add the coconut extract, then mix until smooth.
- Leave the filling to thicken for a few minutes at room temperature, or to speed up the process, in the fridge. Then transfer into a pastry bag or teaspoon before filling half of the shell with the rest of the paste. Leave to cool, then serve with a cup of tea or splash of champagne!
Image and Recipe via The Kitchn
Looking for a mid-week cheat meal to get you through another tough day at work? Your prays have certainly been answered if you love a bit of chocolate spread (who doesn’t), with this delicious Nutella roll recipe.
If you’re not the biggest fan of Nutella, you can always substitute it for jam and enjoy with a lovely cup of tea!
Makes 7-8 slices
For the sponge cake:
1/4 cup sugar
1/2 cup plain flour
1 tsp honey
1 tbsp vanilla essence
For the filling:
2-3 tbsp Nutella spread
- Preheat the oven to 200ºC (400ºF) and cover a tray with baking paper or just a bit of Canola oil over the base.
- Combine the egg yolks, sugar, and honey then mix well until the batter is of a smooth consistency.
- In another bowl, whisk the egg whites at a room temperature then add 2 drops of lemon juice for extra flavour (optional). You should keep whisking the mixture until it is foamy and white in texture.
- Combine both of the mixtures together, then sift in the flour and lastly add the vanilla extract.
- Empty the mixture out onto the tray, and even it out. Bake for just 6 minutes and don’t let it burn!
- Remove from the oven, and transfer to a rack so it can quickly cool down. Sprinkle some sugar over it, then cover with cling-wrap and let it cool down completely.
- Once it’s cooled down, roll the cake and dust with some icing sugar (or more Nutella) before serving. Yum!
Image and Recipe via All Food Recipes, I Heart Cakes
You may not have realized, but hazelnut spread is so easy to make at home. Not only is it healthier that the sugar-filled versions available in supermarkets, but it will also be cheaper in the long-run. This quick and easy recipe is a great for kids and adults, and is a killer cure for those sweet-cravings.
2 cups roasted hazelnuts
1/2 cup maple syrup
1/2 cup cashew milk
1/4 cup cacao powder
2 tbsp coconut oil
1 tsp vanilla essence
1/4 tsp sea salt
- Put hazelnuts into a food processor and blend for a few minutes.
- Add the rest of the ingredients and keep blending at medium speed, scraping down the sides if need be. It should take up to 10 minutes before it turns into a smooth, delicious butter.
TIP: The key to making the best spread is to blend it well – unless, of course, you enjoy a bit of texture.
This is a unique brownie recipe that combines rich dark chocolate, espresso (Gloria Jean’s Coffee Nicaragua RA Certified) and nuts (any variety will work), making for a delicious indulgence for the whole family.
200g dark chocolate
125g brown sugar
125g castor sugar
1 short black (30 ml Gloria Jean’s Coffee Nicaragua RA certified)*
1 tsp salt
100g plain flour
150g hazelnuts or pecans, roughly chopped
- Preheat oven to 170C. Melt chocolate and butter in a bowl over gently simmering water. Stir to combine heat until just melted.
- Beat eggs and sugars together, incorporating as little air as possible. Stir in chocolate, coffee, salt and flour.
- Fold through nuts and pour into a lined and greased 28cm x 18cm tin. Bake for about 45 minutes or until just cooked and a little gooey in the centre.
- Allow to cool and turn out onto a board. Cut into squares and serve with coffee.
Gloria Jean’s Coffees has a range of whole bean coffee available for purchase through any one of their coffee houses nationally or via http://www.gloriajeanscoffees.com.au/
Feel like a sweet treat and a bit of a pick-me-up as well that you can make yourself at home. We’ve got just dessert:
600ml thickened cream
80g caster sugar
1 vanilla bean, split, seeds scraped
4 gold strength gelatin leaves
200g caster sugar
100ml espresso-strength Gloria Jean’s Coffees Sereno Blend coffee
Coffee almond shards
200g caster sugar
80g almonds, coarsely chopped
½ tsp very finely ground Gloria Jean’s Coffees Sereno Blend coffee
- Place milk, cream, sugar and vanilla pod and seeds in a saucepan over low heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse. Soak the gelatine leaves in cold water for 3 minutes to soften.
- Meanwhile, gently reheat the cream mixture over low heat. Squeeze gelatine to remove excess liquid, then add leaves to cream and stir until dissolved. Cool slightly, then strain and pour into six 150ml serving glasses. Cover with plastic wrap and chill overnight until set.
- Meanwhile, for coffee syrup, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush and cook over medium heat until a caramel coloured (5-10 minutes). Add coffee (being careful as hot caramel may spit) and stir over low heat until syrupy (1-2 minutes), then set aside to cool.
- Meanwhile, for coffee almond shards, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush, cooking over medium heat until caramel coloured (5-10 minutes). Stir through almonds and coffee, pour onto a sheet of baking paper and set aside to cool (10-20 minutes). Break into shards and set aside.
- To serve – pour some syrup over the panna cottas and serve with the coffee almond shards. Serve extra syrup in a small jug.
Gloria Jean’s Coffees has a range of whole bean coffee available for purchase through any one of their coffee houses nationally or via http://www.gloriajeanscoffees.com.au/
It easy to make, it’s healthy and it takes amazing! Basically the dessert to have when you feel like something sweet yet nutritious!
1/2 cup chia seeds
1 cup Meko 100% Pure Coconut Water
3/4 cup frozen raspberries
1/2 cup light or full-fat coconut milk
1 teaspoon maple syrup (optional for sweetness)
- Mix chia seeds and the coconut water in a bowl, and soak for at least 10-15 minutes. (Until it forms a gel-like consistency.)
- Using a hand blender mix coconut milk, raspberries and maple syrup.
- In a glass or glass jar scoop in quarter of the chia mixture, then top with a layer of raspberry sauce. Repeat for the last half of the mixture and in a second dish.
- Serve chilled and top with shredded coconut, nuts and raspberries.