This green tea panna cotta with black sesame praline is one boujee dessert. And believe it or not, it’s actually pretty easy to make!

SERVES 6 // COOK TIME 25 mins, plus setting time

INGREDIENTS
For the green tea panna cotta
2 cups double cream
2 cups full-cream milk
¼ cup sugar
3 green tea and mint tea bags
6 gelatin leaves, soaked in a bowl of cold water
Fresh mint, to garnish
For the praline
Butter, to grease
¼ cup black sesame seeds, plus extra to garnish
1 cup sugar

METHOD
For the green tea panna cotta
1. Place the cream, milk and sugar in a heavy-based saucepan. Add the tea bags and bring to a simmer.
2. Lower the heat and remove the tea bags. Squeeze the excess water from the gelatine leaves and stir into the cream mixture until dissolved.
3. Pour into moulds and refrigerate for at least 3 hours.
For the praline
1. Pour the black sesame seeds on to a greased baking tray.
2. Place the sugar in a heavy-based pan over high heat. Allow to dissolve, about 5 minutes, swirling as it melts.
3. Remove from the heat as it starts to take colour. Swirl the sugar in the pan until golden.
4. Pour the caramel over the sesame seeds. Once set, place in a blender to break the praline into small pieces.
5. Dip each mould in warm water, then turn out panna cotta on to plates. Sprinkle with the praline and garnish with sesame seeds and mint.

These mini banana, berry and lemon-curd pavlovas are absolutely scrumptious, and a definite crowd-pleaser! You must try it this

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With only a handful of ingredients and very little prep time, these incredible Top Deck brownies are a sure weekend winner!

SERVES 16 // COOK TIME 40 min

INGREDIENTS
180 g butter
100 g dark chocolate (70% cocoa)
250 g caster sugar
3 eggs
150 g flour
3 tbsp cocoa powder
2 × 150 g slabs Top Deck, cut into chunks

METHOD
1. Preheat oven to 180°C. Grease and line a 20 cm square baking tin.
2. Place butter and chocolate in a pot over low heat. Stir for a few minutes until melted. Remove from the heat and leave to cool.
3. Cream together the caster sugar and eggs until light and fluffy. Sieve in the flour and cocoa powder. Gently fold this into the cooled butter mixture. Stir in the Top Deck chunks.
4. Pour the mixture into the tin and bake for 15–20 minutes, until cooked through but still slightly wobbly.
5. Remove from the oven and allow to cool slightly before cutting into squares.

To make these delicious lamingtons, you don’t need an oven or fancy ingredients. In fact, you may already have most of these staples in your pantry.

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Yep, you heard right. Turkish delight ice cream. Don’t worry; you won’t be needing any specialised equipment. All you need is a beautiful summer’s day.

SERVES 6 // COOK TIME ± 45 mins + overnight

INGREDIENTS
250 g cream cheese, at room temperature
1 cup milk
¾ cup caster sugar
½ cup buttermilk
½ cup cream
3 tbsp rose water
tsp salt
100 g Turkish delight, roughly chopped
Sugar cones, to serve
Rose petals, to garnish
Icing sugar, to dust

METHOD
1. Blitz the cream cheese in a food processor until broken up. Add the milk, sugar, buttermilk, cream, rose water and salt, and process until well combined.
2. Pour the mixture on to a baking sheet with high sides and leave in the freezer for 30–40 minutes, until the edges start to freeze.
3. Scrape the ice cream into a bowl and whisk until smooth. Return to the freezer and repeat every half an hour to an hour for three hours.
4. Line a loaf tin with cling film. Fold the Turkish delight into the ice cream and pour into the tin. Place in the freezer and leave to set overnight.
5. Scoop into sugar cones, garnish with rose petals and dust with icing sugar.

Dazzle your guests by turning their all-time favourite desserts into amazingly moreish ice cream flavours. Start with this melktert ice cream recipe!

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Our delicious mojito cheesecake is super easy to make, full of flavour and tastes just like a mojito itself! What more could you want on a Friday evening?

SERVES  1 // COOK TIME 60 mins

INGREDIENTS
200g digestive biscuits
150g butter, melted
250g cream cheese, at room temperature
385g tin condensed milk
1 tbsp white rum
⅓ cup lime juice plus 1 lime, sliced
1 tsp vanilla essence
½ cup sugar
2 tbsp caster sugar
1 tbsp roughly chopped mint, plus leaves to garnish

METHOD
1. Preheat oven to 180°C.
2. In a food processor, crush the digestive biscuits to a fine crumb. Add the melted butter and pulse to combine. Press the mixture into a tart tin and place in the fridge until firm.
3. Beat the cream cheese until soft, add the condensed milk and continue mixing until smooth. Add the rum, lime juice and vanilla essence and mix until smooth.
4. Pour the cream cheese mixture into the biscuit base and bake for 15 minutes. Leave to cool before returning to the fridge.
5. Place the sugar and ½ cup water in a pot and heat slowly until the sugar has dissolved. Bring to a simmer and add the lime slices. Simmer for 15 minutes, then remove the limes from the sugar syrup and lay on a cooling rack. Leave to cool.
6. Place the caster sugar and chopped mint in a pestle and mortar and grind until combined.
7. Remove the cheesecake from the fridge and top with candied limes and mint leaves. Sprinkle with mint sugar to serve.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

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Tangy granadilla gives these elegant vanilla panna cottas a delicious, fruity upgrade that is perfect for your summer desserts.

SERVES 4–6 // COOKING TIME 4 hours, plus overnight

INGREDIENTS
For the vanilla panna cottas
3 cups cream
1 cup milk
150 g sugar
1 vanilla pod, halved and scraped
5 gelatin leaves
For the granadilla jelly
150 g sugar
2 tbsp water
3 gelatin leaves
2 cups granadilla pulp

METHOD
For the vanilla panna cottas
1. Heat the cream, milk, sugar and vanilla until small bubbles surface along the edge of the pot. Turn off the heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the soft gelatin into the cream mixture until combined.
4. Strain the mixture into a jug and pour into moulds, making sure to leave enough space for the jelly. Cover with cling film and refrigerate for 3 hours.
For the granadilla jelly
1. Heat the sugar and water for 5 minutes over medium heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the gelatin into the sugar syrup and allow to cool.
4. Add granadilla pulp to the gelatin mixture and mix before pouring it into a jug.
5. Carefully add the jelly to the panna cottas, pouring it over the back of a spoon to avoid disturbing them.
6. Refrigerate the panna cottas with jelly overnight to set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Curious about more granadilla-infused creations? Our quick granadilla fruit cake is ideal for brunches and picnics.

The post Vanilla panna cottas with granadilla jelly appeared first on MyKitchen.

The cutest (and tastiest) party treats are here! Get creative with the kids this summer holiday and try these cupcake cones.

MAKES 12 // COOKING TIME 2 hours

INGREDIENTS
For the vanilla cake batter
250 g unsalted butter
400 g sugar
4 large eggs
1 tsp vanilla essence
375 g cake flour
3 tsp baking powder
½ tsp salt
250 ml milk
For the buttercream icing
1 kg icing sugar
500 g unsalted butter
2 tbsp milk
For the cupcake cones
½ batch vanilla cake batter
½ batch buttercream icing
1 tsp pink food colouring
12 sugar cones
80 g milk or dark chocolate, melted, to decorate
12 maraschino cherries
Sprinkles, to decorate

METHOD
For the vanilla cake batter
1. Beat butter until creamy. Beat in sugar, 1 tbsp at a time, until fully incorporated. Add eggs, 1 at a time, beating until light and fluffy. Add vanilla essence.
2. In another bowl, sift cake flour, baking powder and salt.
3. Add the flour mixture to the butter mixture and beat until half-mixed. Add milk and beat until just incorporated.
For the buttercream icing
1. Beat together icing sugar and butter until light and fluffy.
2. Add the milk and beat for another 3 minutes, to make the icing a little more spreadable.
For the cupcake cones
1. Preheat oven to 160°C.
2. Line a muffin tray with cupcake wrappers (check that the wrappers fit into the cones).
3. Fill each wrapper ¾-way with batter. Bake for 12–15 minutes, until a skewer comes out clean.
4. Remove from the muffin tray and place on a rack to cool.
5. Mix icing and food colouring, and pour into a piping bag with a star nozzle.
6. Peel wrappers off cupcakes and place in each cone (stand upright by placing in glasses). Ice each one, piping in a swirl to look like soft-serve ice cream.
7. Drizzle with melted chocolate, and add a cherry and sprinkles.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Obsessed with the novelty of cones? Make these pizza cones!

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