Enough of hot desserts, lets head to the chilled stuffs

presented in a slightly shallow plate-bowl with raspberry coulis

Panna Cotta translates from Italian to mean ‘cooked cream. It is flavoured cream that has been cooked and set with gelatine.

Buttermilk Panna Cotta served on cupped-Tulip Paste with Creme Anglaise and some strawberries

Buttermilk Panna Cotta

100ml cream or milk
130g sugar
drops of vanilla essense
20g gelatine sheets (approximately 4)
600ml buttermilk
100ml semi whipped cream

Warm milk /cream with sugar and venilla. Take off heat and add soaked and drained gelatine. Strain the mixture and cool to room temperature. Add in buttermilk and fold in semi-whipped cream. Pour into moulds and chill. To remove, dip mould in hot water.

I’m not really a fan of buttermilk’s taste, but yeah it was OK. I thought that a vanilla panna cotta with vanilla beans would be perfect.

Next, we made Bavarois which are also known as Bavarian Creams and are a type of dessert known as cold charlottes. They are made from 3 basic elements – custard sauce, gelatine and whipped cream. Accurate measuring of gelatine is important. Bavarois are like mousse but bavarois contains egg and mousse doesnt.

Raspberry Bavarois

250ml milk
65g egg yolks
100g sugar
15g gelatine sheets
200g raspeberry purree
500ml whipped cream

Soak gelatine in water. Boil milk to approx 90 C. Remove from heat, add already-mix egg yolks and sugar in and stir till well combined. Add in gelatine and raspberry purree. Cool to room temperature, then add in semi-whipped cream. Pour into moulds and chill

I liked this one better than the panna cotta. Maybe some berry-bits would be nicer. Raspberry can be substituted with any other fruits except pineapple. Just make a puree out from the fruit and add to the milk-egg mixture