Je Mange. Donc, Je Suis.

Thursday 16 August 2012

Panna Cotta with Strawberry & Cherry Sauce

As stated earlier that I have lost my appetite lately. Yesterday afternoon, I wanted to have a bite or more of something fruity 'n' milky and friendly to my sensitive stomach, so Panna Cotta would be the right choice.
250 ml milk
250 ml whipping cream or heavy cream
(or if you prefer Panna Cotta with rich flavour, you can use 500 ml heavy cream)
2 tablespoons caster sugar 
1,1/2 tablespoons gelatine powder
1,1/2 teaspoons vanilla extract
  • Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  • In a saucepan, stir together the whipping cream and sugar. Set over low-medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the milk-gelatine mixture into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into ramekins or other molds of your preference.
  • Cool the molds uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 3 hours, before serving. 
For Strawberry Sauce: (credit:
I just added up my remaining ruby red cherries into the ingredients as well to give more sweet 'n' sour flavour.
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Sunday 5 August 2012

Life is an Ice-Cream Parlour

"Think of life as a gigantic ice cream parlour with infinite flavours to taste.
Tell yourself the goal of life is to taste as many flavours of experiences as you can.
Admittedly, you won't like every flavour.
But hey, you don't need to go near that flavour ever again.
Instead, indulge in flavours you know you're passionate about!
And don't be afraid to taste something that might look funny--you never know!"

--Karen Salmansohn
Image Credit:
♥ I'm eager to taste "Cherry Merlot" & "Pinot Noir" flavours;-P! 
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Coffee Brownies with Banana-White Chocolate Mousse

For those who possess strength yet soft 'n' kind heart, created yesterday:-)
100 g unsweetened cooking chocolate
50 g unsalted butter
75 g plain flour
1 tablespoon sifted instant coffee
good pinch salt
good pinch powder
2 eggs
150 g caster sugar
1 teaspoon vanilla rum
1 teaspoon vanilla extract
50 g chopped cocktail nuts 
Preheat oven to moderate 180°C
  • Melt the chocolate in a bowl over a pan of simmering water, when well melted, add in coffee powder, stir until smooth and just combined. Add the butter cut into small pieces. Stir until the butter has melted and blended with the choco-coffee mixture. Then add in the vanilla rum;
  • Sift the flour with the baking powder and salt;
  • Beat the eggs together with the sugar and vanilla extract until fluffy and blend in the choco-coffee mixture;  
  • Fold in flour and then the roughly chopped nuts;
  • Pour into a greased 20 cm square baking tin and bake for  20-25 minutes, or until a skewer inserted just comes out clean;
  • Allow to cool- they will turn fudgy as they cool. 
For Banana-White Chocolate Mousse:
50 g Hershey's white chocolate cookies 'n' cream
1 egg white
1 tablespoon icing sugar
1 tablespoon gelatine powder
2 tablespoons drinking water
125 ml cream, whipped2 bananas (sliced or mashed)
A bit of signature;-P
My wishlist:-)
To make Banana Mousse: place chocolate in a small saucepan. Stir over a pan with simmering water until melted; remove from heat. Place egg white in a bowl, using electric beater, beat until firm peaks form. Add sifted icing sugar gradually, beating constantly until dissolved. Combine gelatine with 2 tablespoon water in a small bowl, stand bowl over a pan with simmering water, stir until dissolved. Pour gelatine mixture in a thin stream over egg white, beating constantly until well combined. Fold in chocolate, cream and banana with metal spoon. Line a deep, 20 cm square tin with paper. Place brownie in the base of tin. Pour mousse over the top; smooth surface. Cover with hygienic plastic wrap, refrigerate for at least 4 hours or until set. :-)
Have a lovely Sunday!
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