I’ve been away for far toooo long, travelling and spending time with family and basically having a blast. I couldn’t however resist getting online to read all the wonderful comments you have been leaving me, and i’d like to thank you all once again for your love n kind words. It feels really nice to know someone is reading and appreciating your work and also missing you. Now I’m back in Ghana and very happy to start blogging once again after having neglected it for nearly 2 months. I didn’t realize where time has gone by, i’m already celebrating my 1 st blog birthday, and i can almost remember the day i started this blog. Didn’t know a thing about blogging and photography, all i knew is that i liked to cook and i wanted to share that with everyone. Its really amazing how over the year i have come to meet so many wonderful people, who are all so talented and kind. I ‘ve learnt so much through this one year and evolved immensely. I hope that in the coming one year, I can satisfy my readers with even more exciting recipes and can win the attention of more and more foodies. To this end, I am looking forward to suggestions from your side for recipes, techniques, recommendations for photography equipment, and anything else you can think off! And finally, there are the Blogger’s Choice Awards to look forward to.. I ended last years competition at the 10th place, but hope to do even better this with your love and support. Do take a minute out to vote!

My site was nominated for Best Food Blog!
For this wonderful occasion I’ve made a peppermint flavoured smooth n silky textured panna cotta and to contrast it a crispy ginger tuille, with fresh raspberries. The tuilles are basically thin crisp cookies which are very pliable when still hot and are traditionally draped over a rolling pin. But here i decided to keep them straight. I did end up making the first 2 test tuilles extremely hard and darker in colour, but i learnt from my mistake and got the rest right.
Peppermint Panna Cotta with Raspberries and Ginger Tuille

Peppermint Panna Cotta

  • 100 ml double cream
  • 1 tbsp caster sugar
  • 1 drop of peppermint flavouring
  • 1 drop of pure vanilla extract
  • 1 tsp gelatin powder , melted in 2tsp warm water

Making the panna cotta is very simple, just mix all the ingredients together and divide equally between to round rings, whose bottoms are covered tightly with cling film. Pour in the mixture and chill till set. To assemble layer the Tuile and panna cotta alternately arranging the raspberries around them. Pour some raspberry coolis around and dust with icing sugar.


Ginger Tuilles
  • 75 gms plain flour
  • 1 tsp ground ginger
  • 50 gms unsalted butter
  • 100 ml golden syrup
  • 110 gms superfine sugar

Preheat oven to 160 celcius . Mix in a saucepan the butter, sugar & golden syrup and on a medium flame melt all together to form a smooth consistency and then boil further for 1 min and sift in the flour and ginger powder. Let this mixture cool. As it cools it will become harder and pliable so u can roll them into small balls and place them on a baking paper, leaving enough space for them to spread out. Bake for 8-10 mins till golden and cool.

Raspberry Coulis

  • handful of frozen raspberries
  • 1 tbsp icing sugar

Blitz together in a small food processor until all softened and well blended. Pass through a sieve and collect in a pourer.

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Comment :

noreply@blogger.com (sorina)

You have a very nice blog, good post…keep up the good job

noreply@blogger.com (katiez)

Happy Blogiversary!
What a gorgeous dessert! I love anything with raspberries… and it’s sooo pretty!~

noreply@blogger.com (Kevin)

This sounds really good and looks amazing! Great photos! The dusted raspberries look really good.

noreply@blogger.com (mk99)

Oh My God! What a thing to come back with! Looks delicious.

noreply@blogger.com (Chris)

Happy (belated) B-day! I didn’t realize you are only a year….you’re blog is so fabulous. I always love “stopping by” and seeing your dishes.

The first picture of your panna cotta is stunning!

noreply@blogger.com (Alexandra)

Happy Blog Bday!! That Pannacotta looks great…your photos are wonderful as usual 🙂

noreply@blogger.com (Nora B.)

Hi Kate,
Welcome back! And happy blog anniversary – the “cake” is stunning and a perfect example of all the other stunning foods that have graced your blog the last 12 months. I also see your photo – You are a gorgeous lady!

I hope that you are settling back nicely to the pace of life in Ghana.

Soon, it will be my turn to neglect my blog while I finish writing up my thesis which is due at the end of March. So, if you don’t hear much from me, do know that I am still a fan, just a silent one for now.

take care,
x Nora

noreply@blogger.com (Zen Chef)

Happy Bloggy Birthdayyy to uuuuu!
I’m voting for you for best Food blog award. Your photos are stunning and your recipes… delicious!!
🙂

noreply@blogger.com (M&Ms...)

always the last to reach your posts 🙂 ..but oh so great on the eyes. Lovely creation…mouth is watering. You make it sound simple but looks challenging for me 😉
Happy Blog B’day!

noreply@blogger.com (m.)

your pictures are awesome, esp the ones of mumbai!

can I ask what kind of camera and lens you use?

noreply@blogger.com (bbaking)

I never ealised Ginger Tuiles were so simple a recipe. Beautiful creation!

noreply@blogger.com (Kelly-Jane)

That is one beautiful dessert! I absolutely adore ginger tuiles, yum.

noreply@blogger.com (Kate / Kajal)

Suzana , thanks, i’m so happy to be back.. i missed blogging so much.

Cinnamonda , wow that is just wonderful. I ‘m so happy you tried this recipe, the dough is wonderful, just hope u didn’t try eating it when it was hot, like i did! i burnt my tongue 😛

Sorina , thanks for the compliment !

Katiez … i love raspberries too!

Kevin , thanks, it i can assure you it even tasted gr8 🙂

mk99 … see i told you I’m coming back soon! Thanks for your comments, really makes my day.

Chris … ha-ha i cant believe it already a year! thanks honey … for always “stopping by “. Means a lot to me.

Alexandra , aw thanks 😀

Nora, hey babe ! Thanks …now you’re making me blush: P
I am actually well settled in, and have started something nice, going to share that with everyone real soon.
N hey what thesis? Good luck with it … but don’t tell me i wont be hearing from you till March … that’s a awful lot of time!
And of course i know u’ll always love aapplemint 🙂 Wish you well in your project.

Zen Chef … now are’nt you just an absolute sweetheart! Thank You!

M&M’s … but still always there 🙂 ..haha it is simple, go give it a try !

m. I’m using a 400D …used the kit lens for the Mumbai snaps.

Moree I’ll definitely try n join …thanks for the invite!

bbaking , they really are simple.

noreply@blogger.com (Alita)

Hello, hello, dear! And welcome back! Congratulations for the tnth place on blogger awards! I am sure you’ll do even better next year!
This particular dessert is very elegant and sophisticated, I might try something like this soon, it’s fantastic 🙂
cheers!

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