Wednesday, August 03, 2011

Vanilla Rose Pana Cotta

Vanilla Rose Panacotta c2-w

So a few things are new chez Pot: 
  • I've started a new job on the 1st of August. It's a bit bigger, a bit better and a whole lot more pleasant in terms of the people I'm surrounded with from 8 to 5. Erm yes... let's just leave it at that! I'm sure you catch my drift.
  • TheHusband has started brewing all-grain beers. Also a step up from the malted mixes he used to use. The end result is great, though the prep work has just about quadrupled. You win some, you lose some, right?
  • We found out that the little alien baby incubating inside my (ever-growing) tummy is a girl. Have I told you before? You'll have to excuse me, I have the memory of a gnat these days.
  • We're thinking of moving. Again. Urgh. Mostly because it would make sense to live a bit nearer to both of our jobs. But yeah, we are *not* looking forward to packing everything up again and lugging it to our new nest. 
  • Oh and talking about nest, apparently I'm now at the nesting stage of pregnancy. Which TheHusband finds toe-curlingly hilarious apparently. Which, if you know me, you'll probably understand exactly why he finds this new turn of events so amusing. Hmph. 

Vanilla Rose Panacotta a-w

Also: I've been a HLH. A Horrid Little Hoarder. I've kept this recipe all to myself for the last couple of months, delighting in the girly pinkness of the photos and savouring the memory of the creamy coolness of the pana cotta on my tongue during the heat of summer. Heck, I've been hoarding this since before I got pregnant, which we all know is just about a lifetime ago. 

It seems fitting to roll it out now though. 

Partly because we all new things (jobs, the first signs of spring, etc) deserve to be celebrated with a mouthful of something sweet and partly because the over the top girliness of these photos perfectly echoes the double dose of x-chromosomes I'll be carrying around for the next three months or so. 

And let's be honest - this tastes fan-freaking-tastic and it would be more than criminal to withhold it from you for even a second longer. Absolute perfection in summer, though quite frankly, I wouldn't say no to a creamy little pana cotta in the middle of winter either. And the subtle turkish delight flavour? Really, really good, adding a subtle layer of sweetness and heady perfume to an already delicious little dessert. Go on, make it now. You'll thank me later when you're smiling woozily after the last spoonful.

Vanilla Rose Panacotta d3-w

Vanilla Rose Pana Cotta
A Creative Pot original
Makes: 6 (generous) servings

500 ml cream
2 1/2 tsp gelatin
110g sugar
1 vanilla pod
415 ml plain yoghurt
15 ml rose syrup (plus more for decoration)
125g rose turkish delight, roughly chopped

1. In a small bowl, mix 1/2 cup cream with gelatin, stirring until smooth. Allow to stand for 10 minutes. 
2. Meanwhile, heat remainder of the cream (1 1/2 cups) with the sugar in a medium sized saucepan over medium heat. Scrape seeds from vanilla pod into the mixture, stirring to combine. Cook slowly, stirring all the while to melt the sugar until it reaches a gentle simmer. 
3. Remove from heat and stir gelatine/cream mixture in - mix very well to ensure there are no lumps and that all the gelatine has been incorporated evenly. Allow to cool for 10 minutes. 
4. Stir yoghurt into the cream mixture.
5. Divide yoghurt/cream mixture in two equal parts, add rose syrup to the one half, stirring to colour it a gentle pink.
6. Lightly grease your pana cotta molds, then divide chopped turkish delight amongst them. Spoon the white yoghurt/cream mixture into the molds, just covering the turkish delight, then place in the freezer for approximately 30 - 40 minutes to lightly set.
7. Spoon the rest of the pana cotta mixture (pink) into the molds so that it rests atop the white part. 
8. Refrigerate overnight (or 8 hours), before turning out onto serving plates. 

Drizzle with rose syrup and add some more chopped turkish delight as decoration just before serving.

Will keep for a few days in the refrigerator. 

The serving quantity can be adapted to eight servings instead of six by using smaller molds. You will need to up the quantity of the turkish delight to around 150g though.


Kitchenboy on August 03, 2011 1:44 pm said...

Wow M!! Such gorgeous photos!!! I might just lick my screen they look so delicious!

Good luck with all the new adventures coming your way. Ek is kort op jou hakke!

Marisa on August 03, 2011 2:44 pm said...

@Kitchenboy - Kort op my hakke met 'n baba of 'n nuwe werk? ;-)

Anonymous said...

EEeee!! A Pink CreativePotjie! yay! :D

Jeanne @ CookSister! on August 03, 2011 3:28 pm said...

A girl! And you SHALL call her mini-me! :o) Congrats, doll, all over again! love the pannacotta (I am a huge Turkish delight fan) a and the super-girly pink pics!

Linda Harding on August 03, 2011 3:31 pm said...

Seriously, some of the most gorgeous photos ever. Love the pink and white - your little baby will be so proud!

Anonymous said...

Turkish Delight ftw, congrats on a little girl! You must be so excited, there'll be a lot more pink in your life from now on...

Valerie Gamine on August 03, 2011 3:54 pm said...

Congratulations Marisa! I'm didn't even know you were expecting (shame on me, I really need to pay more attention.) I'm hoping that this means you will be cooking up a storm now that you have an excuse to eat a lot!! Your baked goods are my fav...just so ya know. :D

This pana cotta is beautiful and girly, it's the perfect dessert to mark the happy news! Adding the Turkish delights was a brilliant idea.

Kit on August 03, 2011 8:12 pm said...

Such prettiness - perfect for a baby girl - you could use those pics to decorate the nursery with! She's bound to become a foodie after all!

Joanne on August 03, 2011 8:59 pm said...

(a) congratulations on your little girl! I'm so excited for you!

(b) these pink treats are so super duper pretty! The gelatin looks like gems in the middle of it.

Koci on August 04, 2011 6:19 am said...

Oooh, this recipe sounds so lovely! I bet that little baby girl has definitely been enjoying having this to munch on. :D

Anonymous said...

Such a beautifull looking almost pitty to start eating:)

Hila on August 04, 2011 10:48 am said...

Ooo sounds devine. Hmmm this isn't helping with my current urge of wanting to fly over to Israel and eat at a Middle Eastern Restauant (or as they translate it "oriental") and have Saklab for dessert.

Ispahan on August 04, 2011 7:06 pm said...

Panna cotta made with cream and yoghurt..interesting combi.. For the rose syrup: I adore the taste of rose syrup but never added it to Panna cotta.. Good idea!

Pille on August 08, 2011 10:14 am said...

Same thoughts here - now that you know you're expecting a girl, you'll be probably drawn to delicate pink desserts :D
Beautiful colours!!!

Juanita on August 08, 2011 4:29 pm said...

Congratulations, preggers! Grand news :-)

Super happy for you that you also have a new, more pleasant job. Lawd knows awful colleagues can sink a job environment quicker than a bad salary!

And these panna cottas are truly gorgeous.

Jane-Anne on August 08, 2011 7:11 pm said...

A perfect pudding for your forthcoming little rosebud, Marisa. So pink and pretty. Looks delicious too. Good luck with the new job and the rest of your pregnancy.

Anonymous said...

The food looks deliscious!! Congrats on a little small girly creativeness! I hope that you will enjoy the new job!!

Tanvi@SinfullySpicy on August 11, 2011 7:54 pm said...

I m a die hard fan of rose flavor- thanks for such a original idea to deck up my fav dessert!

marla {Family Fresh Cooking} on August 15, 2011 2:01 pm said...

What a stunning and very creative dessert!

arcadia on August 25, 2011 8:23 am said...

Dit is so pragtig! Sterkte met al die nuwe wendinge...

Bourbonnatrix on September 21, 2011 11:37 pm said...

I've never had Turkish Delight, but this dish is just too pretty not to comment on it! Beautiful pics!

bırtutamkekik on October 12, 2011 10:58 pm said...


Rinat on October 13, 2011 11:39 pm said...

In Israel we are preparing a very similar version, without the Turkish delight, we call it"malabi"

Good luck with the moving and mazal-tov

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