Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Peach_Pannacotta

There are recipes that you collect on scraps of paper that you always seem to return to. This is the way with my recipe for panna cotta.  I found it on a flyer from the gas company some years ago and have kept it in my file.

I make this recipe with my homemade peach grappa and serve it with summer peach I bottle in the Vacola. This panna cotta may make an appearance on my High Tea menu through the year, or as a dessert, we make and share at a long lunch together.

Peach Panna cotta

Ingredients

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600 ml Cream

200 ml Milk

40 ml my homemade peach grappa, but you can use any flavoring here (try a rich dessert wine or any alcoholic beverage for a twist) 

Seeds scraped from 1 vanilla pod. For this recipe I left them out, so you can get the full flavor of the grappa.

110 grams castor sugar

2.5 full sheets Gelatin (or five half sheets)

Method

Heat cream and milk, with sugar and scarped down vanilla pod (if using).  DO NOT BOIL. Mix to dissolve sugar.

Take off heat and add your grappa

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Soak gelatin in cold water to soften. Once soft, whisk into the heated cream. Mix to dissolve.

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Strain. This will make sure all the gelatine has dissolved, or we will be evicted from the TV cooking show. Fill, just from the top 8 dariole moulds. Place in fridge to set, overnight if possible.

 

I garnish the pannacotta off with a couple slices of bottle peaches and a little syrupy made from sugar, water and a spoon of the grappa. One day I will tell you how I ended up with the peach grappa, but that is a story for another day.

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There is every chance that this panna cotta will find it's way on to the Mother's Day High tea menu. I hope every Mum out there has a great Mother's Day, every year.

Jaci

 

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