Mango Panna Cotta (gelatin free)

Who watches Master Chef on TV and dreams of whipping up something as fancy without all that extreme effort they seem to put in on the show?? Well, I certainly do! 

So being the lover of quick and easy recipes I used one of my all time favourites and simply used presentation to make it look that little bit fancier! 

Here it is, my Mango Panna Cotta (without gelatin)

Ingredients (for two): 1 cup full cream milk, 2 tablespoons corn flour, quarter cup caster sugar, 1 teaspoon mango essence, yellow food colour.

Make: Heat milk and caster sugar with mango essence in a non stick pan. In a separate bowl, add the corn flour to a spoon of milk and mix well until there are no lumps. Add this mixture to your warm milk in the pan, stirring continuously. Keep stirring until the mixture starts to thicken to a custard kind of texture - it should take around 10 minutes. Remove from heat and pour into a mould/small cup. Place in fridge immediately and allow to set for an hour atleast. Once set and jelly like, take out and flip upside down on serving plate. Decorate with chocolate sauce, nuts or fruits as desired. 

It's all about presentation with desserts, so make it pretty! Enjoy :) 

Coconut Vanilla Panna Cotta - egg & gelatin free!

Summer desserts are a favourite in our house, as I'm sure they are in yours! What's even better is creating a dessert that takes little effort and can be enjoyed at any time of the day. We recently enjoyed our egg & gelatin free (can also be made dairy free) COCONUT VANILLA PANNA COTTA :)

Here is my version of this delicious sweet treat!

Ingredients (for four serves): 1 cup full cream milk, 2 tablespoons coconut powder, quarter cup caster sugar, 2 tablespoons corn flour, drop of vanilla essence, crushed biscuits & butter for a base, fruits for topping.

If making dairy free, replace the full cream milk and coconut powder with just coconut milk.

Make: Make the base by mixing crushed biscuits and melted butter. Prepare serving dishes as shown in photo. In a small bowl, use a few tablespoons of milk/coconut milk and mix in the cornflour - this is to ensure the mixture has no lumps before adding to the heated milk.

Heat the milk on stove top but not boiling, stir in caster sugar then stir in the cornflour and milk mixture. Add vanilla essence and coconut powder (obviously if using coconut milk this is not required). Keep stirring continuously until you feel a thickening consistency. Turn off heat and pour onto the biscuit base. Refrigerate for atleast 1.5 hours to allow the Panna Cotta to set. Top with fruits or nuts and serve chilled :)

Enjoy your egg & gelatin free Coconut Vanilla Panna Cotta!