heavy cream

Fancy Dessert Can Still Taste Like Childhood

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There’s no way to describe Panna Cotta except as milk jello. And that is not appetizing to people, apparently. This, however, tastes exactly like childhood. I used my favorite childhood cereal and regret nothing. Graham is eagerly awaiting a version that uses Blueberry Toast Crunch. The process is the same no matter which cereal you use. Make it taste like your childhood, then tell me all about it.

Begin by soaking 2 cups of your favorite cereal with 2 cups of heavy whipping cream and 1 cup milk (almond works well here, too). You want this to sit for at least 15 minutes.

In a small bowl, combine 1/3 cup milk with one envelope of gelatin mix. Stir well.

When your cereal milk has soaked up all that good flavor, strain and pour liquid into a saucepan set to medium heat. Add 1/2 cup sugar and bring to a boil. Stay close when this milk mixture is on the heat. Add gelatin-milk mix and stir until incorporated. Cook for 1 minute then remove from heat and stir in 1 1/2 teaspoons vanilla.

Pour mixture into ramekins, glass containers or silicone muffin pans. I sprinkled a few fruity pebbles into each serving while it began to set. Let panna cotta come to room temperature naturally, then move to fridge to cool for at least 4 hours. Serve without saying the words “milk jello.”

 

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Mango-a-go-goes with Lime

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I often find that graham cracker crusts are a bit heavily flavored for me and then pies have to be sweeter to hold their own. Plus, the idea of a citrus fruit with shortbread makes me think of Scottish lemon curd on shortbread, which I love together. This tart is my answer to a cheesecake, but this feels a lot lighter and less sweet but still very flavorful.

Shortbread tart:

Combine 1 cup salted butter, 2 cups all-purpose flour and 1/2 cup powdered sugar. When thoroughly combined, press into a pie pan, tart pan, or a springform pan, as I used. Press as thin as you can, and leave a bit going up the walls of your dish, to hold the tart filing later. Cook at 350 for 17-20 minutes. Leave inside your baking dish.

Mango Lime filling:

Puree the flesh of two mangoes, then press the puree through a fine mesh strainer so you’re getting the smooth juice. To that juice, add the zest and juice (about 3 tablespoons) of two limes, one 14 ounce can of sweetened condensed milk, 4 egg yolks, and 1/4 teaspoon kosher salt. Whisk that all together, then pour into your tart shell. Bake at 350 for 25-30 minutes.  Cool on a rack for an hour, then in the fridge for two hours. Serve alone or with whipped cream.

Tajin Whipped Cream:

In a bowl that’s been in the freezer for at least 20 minutes, use a hand or stand mixer to whip 1 cup of cold heavy whipping cream, 1 tablespoon powdered sugar, 1 teaspoon lime juice and 1/2 teaspoon Tajin or chili powder.

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