Chai panna cotta

A spiced indian take on a classic dessert. 

Makes

8

Ingredients

• 3 cardamom pods, bruised
• 2cm piece ginger, peeled, grated
• 2 chai and vanilla tea bags
• 1/2 cup boiling water
• 1 litre buttermilk
• 3/4 cup caster sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon powdered gelatine
• 1/4 cup chopped pistachio kernels
• 1 tablespoon orange zest

 

Method

1. Place cardamom, ginger and tea bags in a heatproof jug. Add 1/3 cup boiling water. Set aside for 30 minutes for flavours to develop. Strain mixture into a bowl. Discard cardamom, ginger and tea bags.
2. Place buttermilk, sugar, cinnamon, vanilla and tea mixture in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved and buttermilk is just warmed through. Remove from heat.
3. Place remaining boiling water in a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve. Add gelatine mixture to buttermilk mixture, stirring constantly until combined. Pour into eight 200ml-capacity glasses. Refrigerate for 4 hours or until set.
4. Divide pistachios and orange rind between glasses. Serve.

Mango pudding

Celebrate the Chinese New Year tradition with this Asian-inspired mango pudding. 

Preparation Time

20 - 380 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 2 x 425g cans mangoes in syrup, drained reserving syrup
• 5 tsp gelatine powder
• 100g (1/2 cup) caster sugar
• 500ml (2 cups) mango nectar
• 375ml can evaporated milk
• Double cream, to serve
• Thinly sliced fresh mango (optional), to serve

 

Method

1. Process the canned mango in a food processor until smooth. Transfer to a large bowl.
2. Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.
3. Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.
4. Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.
5. Top with cream and fresh mango, if desired.

Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year. 

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

 

Method

1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.