This honey, rosewater panna cotta recipe is likely one of the most scrumptious I’ve ever tasted. It comes from Ilse van der Merwe and her gorgeous new cookbook known as Cape Mediterranean. It has a tasty silky texture with a really slight cinnamon observe and a powerful hit of unique rosewater. Harking back to Turkish delight, that is the right dessert to make upfront and serve in summer time. It’s undoubtedly one that can impress.
I tasted this together with about 14 different dishes from the guide at Ilse’s launch a short while in the past. All the things was completely scrumptious and made me wish to dive proper into the kitchen instantly. She has taken a set of her favorite recipes which are strongly Mediterranean-inspired however utilizing native components and packed them between the pages of this excellent guide.
Because the local weather within the Western Cape is a Mediterranean one, the entire premise of the guide makes whole sense. That is undoubtedly the guide you’ll want to whip out while you invite buddies over to take pleasure in a relaxed and convivial meal on a lazy weekend day.
The images on this guide is totally sensible and shot by the ultra-talented meals photographer Tasha Seccombe. It could possibly proudly take up residence in your espresso desk as a lot as it could in your kitchen.
The opening chapter is on loaves, flatbreads, and pizza, so you might say Ilse had me at bread. It then strikes into dips, spreads, and pates and everyone knows how I really feel about drizzling and dipping. The third chapter focuses on tapas, terrines, and pates, and having tried various these dishes, it’s a goodie. I’ve earmarked the country-style pork & port terrine with pistachios for this coming Christmas.
Then follows soups, chowders, and stews which is able to fortunately see you thru a moist wet Cape winter though the Cape seafood Bouillabaisse might be one you wish to eat in summer time too. Chapter 5 is all about salads, greens, and legumes and I’d 100% be making each single certainly one of these. Chapter 6 might be my favorite because it’s carb heaven central with pasta, potato, and rice dishes. Suppose butternut gnocchi with Gorgonzola cream sauce and Greek-style youvetsi with Karoo lamb, lemon, and origanum. This recipe is the one I wish to profit from within the guide. Ilse then has a chapter on grills, roasts, and braises adopted by her ultimate scrumptious chapter on desserts.
I actually wish to prepare dinner and eat this complete guide.
I’ve identified Ilse for a very long time as we have now each been running a blog for what looks as if eons and I do know she is an exceptionally gifted prepare dinner with vast expertise as knowledgeable on this area. Her debut cookbook is a delight and a triumph in addition to a celebration of native and sustainable components.
Honey & rose water panna cotta
Ilse says when you don’t like rosewater you possibly can simply as simply go away it out. She garnished it with a scattering of chopped-up Crunchie bars and recent raspberries and these labored so unbelievably properly collectively together with a light-weight drizzle of honey excessive of the panna cotta. You possibly can simply use any berries when you choose.
Cape Mediterranean is revealed by Penguin Random Home and is offered in any respect good bookshops in South Africa.
No-bake lemon cheesecake mousse in biscuit cups
Berry cheesecake with almond crumble
Strawberry cheesecake with nut crumble
- 500 ml cream
- 10 ml 2 tsp powdered gelatin
- 60 ml 1/4 cup sugar
- 10 ml 2 teaspoons rose water
- 20 ml 4tsp honey, plus extra for drizzling
- 1 cinnamon stick
- Recent raspberries any berry & chopped crunchie to serve (elective)
-
Flippantly spray 4 small ramekins or serving glasses with cooking spray and put aside.
-
Pour 45ml (3 tablespoons) of the cream right into a cup with the powdered gelatin. Go away the combination for 10 minutes to sponge (bloom).
-
Within the meantime warmth the remainder of the cream, sugar honey, cinnamon stick, and rosewater right into a small pot on the range. Stirring till the sugar has melted (don’t boil). Add the sponged gelatin combination and stir gently to dissolve. Take away from the warmth, take away the cinnamon stick and pour the liquid right into a jug. Measure this out between the 4 ramekins or glasses. Refrigerate till set (about an hour).
-
Serve with a light-weight drizzle of honey over the floor and garnish with the chopped crunchie and recent raspberries.
These desserts may be made upfront, lined and saved within the fridge. High with the raspberries and crunchies simply earlier than serving.
Discover me on Instagram
