Alternative pannacotta Babe :D

one of my favorite Italian sweets... Pannacotta

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.(credit: http://en.wikipedia.org/wiki )

 Again... sweets recipe and this makes my blog seems to be a sweet reviewer blog. ;O  However, I know every girl is kind of obsessed in sweets so I post all about girl obsessions .

The recipe I'm going to post is an alternative pannacotta. Try and you will be addicted by this!

Yoghurt Pannacotta

Ingredients

Yoghurt Pannacotta

• 185 ml Cream
• 55 g caster sugar
• ½ Vanilla Bean split lengthways
• 1½ leaves Gelatine
• 250 g skim milk yoghurt

Rose-scented Rasberries

• 1 punnet raspberry or ½ packet of frozen rasberries, thawed
• 2 tablespoons icing sugar sifted
• 1 teaspoon rose-water

Method

Yoghurt Pannacotta

1. 1Place the cream and sugar in a saucepan over a medium heat.
2. 2Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean.
3. 3Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
4. 4Soak the gelatine in cold water until soft.
5. 5Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved.
6. 6Add the yoghurt and whisk until smooth.
7. 7Strain the mixture through a fine sieve, discard the vanilla bean.
8. 8Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.
9. 9To serve, place spoonfuls of the rose scented rasberries on top of each pannacotta and serve immediately.

Rose-scented Rasberries

1. 1Place half the rasberries in a glass bowl and crush with a fork.
2. 2Stir in the icing sugar and taste for sweetness.
3. 3Fold in the remaining rasberries and the rosewater.
4. 4Chill until ready to serve.

 Credit:http://www.lifestylefood.com.au/recipes/65/yoghurt-pannacotta

I know you will love this...Chef! :)

Attention GirlS! Peplums conquer the earth!

What are peplums?

Peplums started out life in the 1800′s as short overskirts that flounced out from the waist. The general definition holds true, though in the 20th century they became attached to the waists of jackets or skirts as structured frills that accented the hips. In 1947 Christian Dior debuted the ‘Bar’ suit, which formed an iconic part of the ‘New Look’, bringing a nipped-in waist and padded, peplumed hips into raging popularity.

The peplum now

Peplums have been playing on the edges of fashion for several seasons now, but on the spring 2012 runways rose up to have their moment. But while some designers adhered to the stiff femininity of the peplum as history has known it, others brought it well and truly forward, laying out contemporary options that see it crossing paths with other spring trends.

Peplums beyond the skirt

While we usually picture peplums as being either attached to skirts or attached to jackets worn with skirts, there’s no such requirement any more. Peplums now find themselves frilling out across the hips of skinny-cut pants, or being worn with tailored shorts as a modern day update that marries the peplum silhouette with a cool hint of androgny

Feminine with a twist

The other brilliant thing about the smorgasboard of peplum options available to you right now is that not everything is clear-cut and safe. If you want to rock peplums in a way that’s very now look to the runway designs that incorporated femininity with a twist.

Peplums for fall 2012

When the cold weather hits and spring gives way to fall / winter 2012, don’t feel you have to give up the idea of playing with peplums. Though, there are particular interpretations best suited to the cool seasons.

With the layering that goes into staying warm come chilly fall days, voluminous peplums can go from elegant to lumpy. As such:

• For cold weather, peplum jackets are one of the best ways to interpret the trend. They can be worn over slim layers to create an interesting look, while on the contrary peplums worn as under-layers can be bulky.
• While peplums in spring can be flirty and flouncy, winter works best with structure. Sharply structured peplums have a strict elegance when applied to winter outerwear.
• Experiment with heavier fabrics. Wool, leather, or jacquard are good options for structured fall peplums.

How peplums can flatter your figure

The glad truth about peplums is that they can add volume where volume is most needed. If you’re thinking that hips are the one place volume is not needed, don’t write peplums off just yet.

Adding volume to the hips also creates more negative space at the waist. In other words, even for those heavier on the bottom, peplums can flatter by drawing in the waist and creating a deliberate hourglass shape. Choose wisely though; only opt for pieces that create that s-curve by really drawing in the waist. You’ll probably be better off opting for tops or jackets with peplums high at the waist as opposed to skirts with peplums that flare out from lower on the body.

Have fun with your peplums <3

Popular bakery sweet

Question: Hmmm,guess! what is one of the most popular sweets nowadays...? 

Clue: Beginning with M-

Answer (Which I think everyone can guess it): M-A-C-A-R-O-O-N-sssss

A macaroon  is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.The macaroon is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone ormaccherone. It's originated in France.(credit. http://en.wikipedia.org/wiki/Macaron )

As requested in former post( Sweet Bakery Hobby) ,I'm going to post recipe of this very popular macaroons. I hope you enjoy it! 

Try this classic vanilla macaron recipe from renowned Melbourne Chef Arno Backes of Ganache.

Ingredients

Macaron

• 500g Almond Meal
• 500g Icing Sugar
• 170g egg white
• 15g food colour
• 450g sugar
• 150g water
• 170g egg white

Vanilla ganache

• 1200g Cream
• 150g butter
• 120g glucose
• 1 whole vanilla bean
• 1500g white couverture.

Method

Macaron

1. 1Crack eggs, separating yolks and whites. Let whites age in fridge for 1 week. Sieve icing sugar and fine bleached almond meal twice, 3 days prior to making, let it sit in a cool place but not in the fridge.
2. 2Boil water and sugar to 120°C, whisk half the egg white and pour the boiling sugar slowly into the egg, increase the mixing speed once all the sugar is added. While this is mixing, mix the rest of the egg whites with the almond meal. Once the sugar mix has cooled a little to body temp, mix in the almond meal mix. Mix by hand until almost not stable then add food colouring.
3. 3Prepare the baking tray, lined with baking paper and piping bag in advance as the macarons should be piped very quickly.
4. 4Pipe desired size with plenty of room in between. Once the tray is full, hold the tray in the air with one hand and with the other tap it hard from underneath until the macarons have spread a bit. Put the trays to one side until the macarons have formed a skin and are firm in texture.
5. 5Put in to a preheated oven at 160°C for 6-8mins, turn the tray 180° and leave the oven door slightly ajar, reducing the heat to 120°C. Cook until the macaron is easily moved from the paper.
6. 6Once cooked, remove the paper with macarons still on, from the hot tray and lay on a cool bench until cool. This ensures they do not dry out.
7. 7When cool, fill with a ganache filling.

Vanilla ganache

1. 1Place cream, butter, glucose and cut open and scraped out vanilla pod into a saucepan and bring to the boil. Pour the cream mixture onto the chocolate and mix, taking out the vanilla pod. Leave to set with glad wrap on surface overnight on bench. Fill macaron shells with ganache the next morning.

 Thanks for the recipe from http://www.lifestylefood.com.au/recipes/