Saturday, April 5, 2008

Miniature desserts (part 2) - Pineapple Ginger confit & Vanilla Panna Cotta

These are the desserts that I came up with to follow the "miniature" dinner.

Vanilla Panna Cotta
(Adapted from a recipe I once found online but forgot the source, makes about 10 dessert glasses)
¼ cup water + 3 ½ tsp powdered gelatine - stir and set aside for a few minutes
3 ¼ cups single cream

¾ cup icing sugar
1 vanilla bean or 1 teaspoon vanilla essence
1 piece lemon rind
Jam or Berries - strawberry, blueberry, raspberry or any fruit you like

Simmer cream, sugar, lemon rind and vanilla in saucepan for 5 minutes, stirring gently. Add in the gelatine mixture
and heat through, stirring till gelatin is completely dissolved. Strain the liquid and pour into glasses and refrigerate for a few hours or overnight. Top with fruit preserves or jam. If you're using frozen berries, about 1 hour before serving, toss the berries in extra icing sugar and leave it in the fridge. This will help the juices come out so they become shiny and extra yummy.

Pineapple confit with ginger
Pineapple - cut into chunks
Ginger - chopped finely
Orange/lemon zest

Simmer sugar, water, ginger, zest and gelatine till dissolved. Add in pineapple chunks. Spoon the fruit and syrup into glasses and leave aside to cool. Refrigerate for a few hours. Place a sprig of mint on top for garnish just before serving.

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