Hoorah the sun is shining! I’ve just finished my breakfast of scrambled eggs and veggies with a nice cup of coffee with a splash of cream in it. I can’t remember what life was like before I got my Nespresso machine for Christmas! I think a leisurely stroll into town to run some errands and let my breakfast digest before a hardcore workout and then off to work in the afternoon. A good way to spend the day.
It’s now a week and a day until I fly to Thailand! I’m starting to freak out about the thought of wearing a bikini as I’m about 10lbs heavier than I’d like to be right now! I blame this blog! Grilled chicken breast and steamed veggies doesn’t make exciting reading for you! Anyway, this week I have to be really good in an attempt at losing a couple of extra pounds before I go (because let’s face it, who knows what’s going to happen while I’m away).
As promised here is the recipe for the delicious panna cotta I made on the weekend. Definitely not diet food! I probably wouldn’t be 10lbs heavier if I hadn’t eaten this on Saturday! Only joking! But seriously…this is an indulgent treat. I made this in individual ramekins. You could easily make one larger dessert which you can cut and serve. How many individual ones you can get out of the mixture really depends on the size of your ramekins. I had enough for 3 filled halfway (my ramekins are quite big). Non-dairy eaters could substitute coconut milk for the dairy. I’m actually looking forward to experimenting with making a coconut panna cotta as I think it will be equally delicious… But not until after my holiday!
Honey and Ginger Panna Cotta (Serves 2-4)
2 inch piece of ginger root, peeled and pressed for juice, fibre discarded (I used a garlic press for this)
230ml double/heavy cream
230ml whole milk
4 leaves gelatine, soaked in cold water until soft
2 tbsp honey
1/4 tsp vanilla beans or 1tsp vanilla extract
Pinch of salt
Bring milk, cream, ginger juice, honey and salt to a simmer in a saucepan.
Whisk in vanilla and stir in softened gelatine until it has fully dissolved.
Pour the mixture into ramekins/ a mould.
Place in the fridge to chill and set (at least 2 hours).
Eat from the ramekin, or to remove, partially submerge ramekin/mould in a bowl of boiling water for about 15 seconds, until the edges loosen.
Carefully invert onto plate/ serving dish.
Garnish with sliced strawberries or any other fruit that takes your fancy.