Panna Cotta + Blackberry Coulis

Happy 12.12.12 folks! Yup, it’s the last repetitive date we’re having during this lifetime. What makes it so special? Nothing much unless we ourselves choose to turn it into an extraordinary event or just another excuse to celebrate. And if you believe in the End of the World stuff, it might be your one last chance to do so.

The lazy me had to look no further than these cute little verrines for my 12.12.12 dessert. The very elegant Panna Cotta is one you cannot go wrong with. With the simplest ingredients, it is done well within five minutes on the stovetop but has the looks of a professional dessert ordered from an expensive restaurant. Top with any fresh fruit coulis to create this sensational summer beauty which bears the stamp of my very favourite David Lebovitz.

PANNA COTTA & BLACKBERRY COULIS

Ingredients:

4 cups (1l) heavy cream (or half-and-half)

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

2 packets powdered gelatin or agar agar (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water

250 g blackberries, fresh or frozen

1/4 cup (40g) icing sugar

Method:

• Heat the heavy cream and sugar in a saucepan or microwave.
• Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
• If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod.

• Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
• Lightly oil eight custard cups or ramekins with a neutral-tasting oil or some unsalted butter.
• Sprinkle gelatin/agar agar over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

• Pour the warm Panna Cotta mixture over the gelatin/agar agar. Stir until it is completely dissolved.
• Divide the mixture into the prepared cups, then chill them until firm, for at least two hours.
• For the coulis, blend or process 200 g blackberries with icing sugar until smooth. Set aside.

• Run a sharp knife around the edge of each Panna Cotta. Unmold each onto a serving plate.
• Pour 1 tbs of blackberry coulis over each Panna Cotta and top with a fresh blackberry and mint leaves.
• You can also pour the Panna Cotta mixture into wine goblets and serve them without unmolding.

Cold & Creamy Panna Cotta

Kulfi Malai

The first frozen dessert I chose to make this summer is kulfi. Often described as the Indian ice cream, it is a rich, creamy dairy-based dessert that can be easily made at home. Traditionally, cardamom, saffron, pistachio nuts and almonds were used in the making of kulfi but nowadays it comes in a variety of flavours such as mango and strawberry.

You might do without an ice cream maker but you need lots of patience to reduce a pan of liquid milk. Keep stirring it on the stovetop for no less than an hour after which you will be rewarded with a thick mixture of caramelised milk.  Leave your kulfi overnight in the freezer compartment, then carefully release it from its cold, solitary confinement and let the magic unfold…

KULFI MALAI

Ingredients:

1 litre full cream milk

1/2 cup caster sugar

1 tsp cardamom powder

3 tbs roasted pistachios

3 tbs roasted almonds

3 tbs raisins, soaked

1/2 tsp rose essence

Method:

• In a heavy based saucepan, heat milk gently over low flame stirring regularly to prevent it from burning.
• Cook for 1 hour until it reduces to a third of the original volume and becomes thick and creamy.

• Remove from heat and stir in sugar until completely dissolved. Coarsely chop pistachios and almonds.
• Add to milk mixture and stir in raisins, cardamom powder and rose essence. Cool to room temperature.

• Pour the cooled mixture into ice cream moulds or plastic cups to make individual servings.
• Cover each mould with a square of aluminium foil and secure with an elastic band.

• Place moulds in the freezer compartment for at least 6 hours or overnight.
• Invert on dessert plates and garnish with extra pistachios. Makes 4 servings.

Homemade Indian Ice Cream

Daring Bakers September Challenge – Empanada

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for empanadas. She learned to make empanadas from her grandma, Carmen, who lived in a country house built by her great-grandfather in the northwest of Spain, in the region called Galicia, a hundred years ago.

Empanada is usually an appetizer or first course, but it is filling; you could make it for lunch or light dinner served with a side salad. All Daring Bakers were given two dough recipes to choose from and were encouraged to fill their empanadas as creatively as they wished. With their bread-like dough surrounding a vegetable frittata with anything you can imagine – from sardines to beef or a sweet filling of sugar, butter and fruit – warm or cold, empanadas are “simple, pretty, and delicious!”

EMPANADA GALLEGA

Ingredients:

For the Dough

5-1/3 cups (1280 ml) (750 gm) bread flour

2 cups (480 ml) of lukewarm water (about 85°F/30ºC), approximately

1 sachet (1 tablespoon) (15 gm) dry yeast or (1 oz) (30 gm) fresh yeast

2 teaspoons (10 ml) (11 gm) salt

4 tablespoons (60 ml) oil

For the Tuna Filling

1 can (6.5 – 7 oz / 180 gm – 200 gm) tuna fish in oil, drained

400 gm (14 oz) chopped onion (1 big onion or 2 medium-sized ones)

200 gm (7 oz) tomatoes (peeled and seeded)

1 small red pepper

2 garlic cloves

¾ cup (180 ml) olive oil

1 teaspoon sweet paprika (optional)

1 large egg, for egg wash

Method:

• Measure out all the ingredients. Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers.
• In a small bowl, mix water and salt. Using your fingers or a wooden spoon, start adding water to the flour-yeast mixture.
• Keep working until you have added enough water and all the flour has been incorporated and you have a messy ball of dough.
• On a clean counter top, knead the dough for approximately 10 minutes or for about 6 minutes in a stand mixer.
• Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen.

• Keep it in a warm, draught-free place for approx 40 to 50 minutes. Once risen, turn the dough back into a floured counter.
• Cut it in half. Cover one half with the napkin to prevent drying. Spread the other half of the dough using a rolling pin.
• You can use a piece of wax paper over the counter, it will make it easier to move the dough around.
• Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.
• Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite.

• For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make.
• For the tuna fish filling, heat the oil in a skillet. Fry the finely chopped onions, pepper and garlic until the vegetables are soft.
• Add then the tomatoes, chopped small, and cook until done. Turn off heat and add the tuna fish.
• If adding the paprika, do so now and stir into the frittata. Allow to cool for at least 30 minutes.
• To assemble the empanada, if you haven’t used wax paper, either lightly flour or line with wax paper your pan or tray.

• Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.
• Place the filling, making sure it is cold and that all the base is covered. A hot filling will make the bottom layer become soggy.
• Try to make the filling as dry as possible. Start preheating your oven to moderate 350°F/180ºC/gas mark 4.
• Take the other half of the dough and spread it out to the same thickness as the base. You can use a piece of wax paper for this too.
• Take into account that the top dough needs to be smaller around than the bottom, as it only needs to cover the filling.

• If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down.
• Cover the filling and gently peel off the wax paper. Using your fingers, join bottom and top dough.
• When you have gone all the way around, start pinching top and bottom together with your thumb and index finger.
• Turn them half way in, that way you end up with a rope-like border. Then make a 1 inch hole in the middle of the top layer.
• This will help hot air exit the empanada while it’s baking without breaking the cover.

• Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.
• In a small bowl, beat an egg with 1 tbs cold water. With the pastry brush, paint the top of the empanada with the egg wash.
• Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.
• When the top becomes golden brown in colour remove from oven and cool on a wire rack before serving.
• Makes a 40cmx30cm square empanada or about a 35cm diameter round empanada. Serves 10.

Empanadas are better eaten the day of baking, but will stay fresh for a day more if stored in a cool place (a cold oven or in a cupboard) uncovered or covered with foil. You may use plastic wrap but the dough will become a little gummy. If the filling is fish or sea-food, and the weather is hot, you might stick the completely cooled left overs in the fridge. You can always re-heat it in a hot oven for about 5 minutes.

APPLE FILLED EMPANADILLAS

Ingredients:

For the Dough

3½ cups (500 gm) all-purpose (plain) or bread flour

1 cup (240 ml) warm water

½ cup less 1 tablespoon (100 ml) of liquid fat (oil, margarine, lard)

1 satchel (1 tablespoon) (15 gm) dry yeast or  (1 oz) (30 gm) fresh yeast

1 teaspoon (5 ml) (6 gm) salt

2 tablespoons (30 ml) caster sugar

For the Filling

2 large granny smith apples, peeled and diced

1/4 cup confectioners’ sugar

2 tbs granulated sugar

1 tsp ground cinnamon

1/4 tsp vanilla extract

Method:

• Sift the flour into a bowl, make a well in the middle and add all the ingredients.
• Mix with a wooden spoon until all the ingredients have been incorporated.

• Turn dough onto your counter and knead for 8 minutes or for 5 minutes if using a stand mixer.
• Make a ball and allow to rise covered with a cloth for about half an hour before using.

• Roll out dough to about 3mm thickness and cut out into rounds with a 10cm circular cutter.
• For the filling, mix all ingredients together and place 1 tbs in the centre of each dough circle.

• Place empanadillas on a baking tray lined with parchment paper a few cms apart.
• Pinch ends closed and allow to rise for about 30 minutes. Preheat oven to 350 oF.

• Brush with the empanadillas with egg wash and allow to dry for 10 minutes.
• Bake for about 20 minutes untils tops are golden brown. Makes 6 servings.

Empanada- Daring Bakers Sept 2012 Challenge