Italian desserts are all about simplicity. Add some cream, ricotta or mascarpone and you’ll be dishing up easy Italian delights in no time.   

A slightly unusual take on panna cotta, which is usually delicately fragranced and yoghurt-based, this rich version has a slightly denser texture that works best served in the dish it is set in. 

Chocolate coffee panna cotta  

Serves 6-8 

Ingredients

For the panna cotta  

2 tsp (10ml) gelatine powder 
5 Tbsp (75ml) tepid water 
1/4 cup (60ml) Italian blend espresso 
3 slabs (90g each) 70% dark chocolate 
2 slabs (90g each) good-quality milk chocolate 
2 cup (600ml) cream 

½ cup (110g) caster sugar

Store-bought peanut brittle, chopped, for serving 
Cocoa powder, for serving  

Method

1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid). 
2. Create a double-boiler by placing a small pot filled of the way with water on the heat. Bring to a simmer and place a tight-fitting metal or glass bowl on top. 
3. Place chocolate in the bowl and stir until chocolate is melted. (Your bowl should never be too hot to touch by hand, as chocolate will then split.) 
4. Whisk cream and castor sugar to stiff peaks. 
5. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.) 
6. Mix chocolate and cream together, then add gelatine mixture. 
7. Spoon the mixture into a 20cm serving dish or 6-8 ramekins. 
8. Set for 4-5 hours, or overnight for best result. 
9. Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine  

Also read: Green tea panna cotta with black sesame praline 

The post Decadent chocolate coffee panna cotta  appeared first on MyKitchen.

Take it to the fridge, because no bake means no fuss! With these thrifty desserts to celebrate the holidays, you can keep that summer feeling for longer. 

Piña colada mousse 

Serves 4-5 

Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert. 

Ingredients

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar  

For serving

6 fresh pineapple slices
6 fresh or glacé cherries Handful of coconut shavings, toasted
handful of mint  

Method 

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 

2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)

3. Whisk coconut cream to medium-soft peaks using an electric whisk.

4. Fold blitzed pineapple mixture into coconut cream, cover and chill.

5. Melt the chocolate (you can use a double boiler or melt it in the microwave, stirring every 30 seconds.) Set aside to cool.

6. Combine egg whites, cream of tartar and salt in a large bowl.

7. Whisk the mixture into medium stiff peaks.

8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  

9. Fold coconut cream mixture into the meringue.

10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.

11. Fold the chocolate mixture into remaining meringue until it is well combined.

12. Spoon into glasses and chill for 1 hour.

13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Also read: Classic chocolate and biscuit fridge cake

Stone fruit cheesecake tartlets 

Makes 6 

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set them in dessert glasses. 

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) tennis biscuits
½ block (250g) butter, melted  

For the filling

½ Tbsp vanilla essence
3 tubs (200g) plain medium fat cream cheese
½ cup (100g) castor sugar
1 cup cream
Pinch of ground cinnamon 1-2 Tbsp (15-30ml) lemon juice (or to taste)  

For the topping

½ cup (75g) sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered 3 nectarines, halved or quartered  

Method 

1. Crush the biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter. 
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling plastic wrap out of bowls. 
3. Place the tartlet bowls on serving platter and keep chilled
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving. 
5. For the topping, place the sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.
6. Simmer fruit over low heat for 5 minutes, then remove fruit and reduce to a syrup. Cool the fruit and syrup until ready to serve.
7. Serve tartlets topped with fruit and syrup.  

Jewel jelly slices  

Serves 4-6 

A fun take on a creamy jelly, these jewelled slices combine many different textures that might remind you of gran’s foam pudding.  

Ingredients

3 packets (80g each) red berry jelly
2 cups (500g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60ml) melted butter

Strawberries and chocolate sauce, for serving   

Method 

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180ml) boiling water to remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20x8cm loaf tin lined with cling wrap. 
4. Chill for 20-30 minutes until semi-set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14 

This sweet slice has a ganache topping that gives it a chic finish. It’s just as delicious without it, making it thriftier.  

Ingredients

For the filling

1 cup (250g) butter
½ cup (60g) cocoa powder, sifted
1 packet (500g) icing sugar, sifted
2 (80g) crunchie chocolates, broken into small chunks
½  packet (50g) nuts of choice, chopped and toasted
2 packets (200g each) Marie biscuits, roughly crushed  

For the chocolate ganache

200g chopped dark chocolate
2 Tbsp (30ml) cream  

Method 

1. Melt the butter in a large bowl, then mix in the cocoa and icing sugar.
2. Stir in the crunchies, nuts and Marie biscuits.
3. Press the mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.
4. Melt the chocolate ganache ingredients over a double boiler (or in the microwave) and whisk until smooth. Set the mixture aside to cool slightly.
5. Spread chocolate ganache over set chocolate fudge.
6. Slice and serve. (Store any leftovers in the fridge.)  

Sunrise panna cotta and jelly 

Serves 4-6 

Take the pressure of unmoulding off – prepare dessert portioned into ramekins and serve as is once set.  

Ingredients 

For the mango panna cotta

1 Tbsp (12g) gelatine powder 1 mango, peeled and puréed 
1 cup (250ml) 100% fresh orange juice 
1/3 cup (67g) sugar
¼ cup (60ml) double-cream plain yoghurt  

For the berry coulis jelly

1 Tbsp (12g) gelatine powder 2 cup (300g) frozen red berries, thawed
¼ cup (50g) sugar
¼ cup (60ml) water
1 packet (80g) red jelly 
225ml boiling hot water 
Cherries for serving (optional)  

Method 

1. For the panna cotta, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
2. Combine remaining panna cotta ingredients, mixing until sugar is dissolved.
3. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into mango mixture.
4. Pour into a 17cm jelly mould (or a cling-wrap lined bread loaf tin of the same size). Chill the panna cotta until semi-set, about 30-60 minutes.
5. For the berry coulis jelly, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
6. Blitz together the berries, sugar and water to make a coulis.
7. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into 1 cup of berry mixture.  
8. Pour the berry mixture onto panna cotta layer, then chill until semi-set, about 30-60 minutes.
9. Prepare the packet of red jelly with the boiling hot water, then add in the leftover 1⁄2 cup (125ml) berry coulis. Mix well and pour onto the semi-set dessert.
10. Chill for 2-3 hours until set, or overnight for best result when unmoulding dessert.
11. To unmould, place a plate on the jelly mould, flip the jelly mould and plate over and remove the lid on mould. (If you’re using a metal mould, run a hot cloth on the outside of the tin, and using a sharp knife, loosen the edges from top to bottom to release the vacuum. Place on a platter and flip over.)
12. Serve chilled, topped with cherries if you like.  

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons

Also read: Tropical Pineapple Fridge Tart

The post Fridge desserts to satisfy your sweet tooth appeared first on MyKitchen.

From eclairs to a light (and yummy) panna cotta, these delicious caramel desserts are sure to impress and leave your guests wanting more.  

Sea-salt caramels

Makes 20 // Cooking time 2 hours 25 min 

Ingredients 

2½ cups sugar
1 cup water
385 g tin condensed milk
115 g butter, cubed
1 tbsp sea-salt flakes 

Method 

1. Line and grease a loaf tin.
2. Heat the sugar and water in a pot over low heat. Once the sugar has dissolved, bring to the boil and cook, swirling the pot occasionally, until the mixture turns a deep amber.
3. Remove from the heat and add the condensed milk and butter. Allow to bubble for a few seconds, then whisk vigorously.
4. Return to medium heat. Use a sugar thermometer to monitor the caramel. Cook, whisking all the time, until it reaches 115°C. Remove from the heat and add 2 tsp sea salt flakes.
5. Pour into loaf tin and sprinkle with the remaining 1 tsp sea salt flakes. Leave to cool and set, at least 2 hours.
6. Use a hot knife to slice into bite-sized caramels. Wrap in waxed paper and store in a cool place.

Recipe & styling: Diane Heierli 

No-churn salted-caramel ice-cream sandwiches

Makes 10-12  

Ingredients  

500 ml cream 
3 cans Caramel Treat, plus extra for drizzling 
½ tsp sea salt flakes (or use fine salt) 
1 box (400 g) ready-rolled puff pastry, defrosted 
Chopped and toasted nuts or praline, for serving 
Mint leaves, for garnish   

Method 

1. Whisk the cream into stiff peaks. 
2. Whisk the caramel until smooth.  
3.  Add half of the cream to the caramel and mix until well combined, then fold in the remaining cream.  
4. Pour into a 30×20 cm tray and freeze for 8–12 hours or overnight.  
5. Preheat oven to 200 °C. Prick pastry all over with a fork and cut into rectangles.  
6. Place on a baking tray and bake for 13–18 minutes or until golden. Cool.  
7. Cut ice cream into the same size as pastry shapes. Refreeze to set, if needed.  
8. Sandwich the ice cream portions between two pastry rectangles.  
9. Serve drizzled with extra caramel, top with toasted nuts or praline and garnish with mint leaves. 

Cook’s note: Cut the ice cream before the party and refreeze to avoid a sticky, melting mess.  

Recipe and photography: Fresh Living Magazine 

Peppermint Crisp & Caramel Swiss Roll

Serves 6–8 // Total time 30 min + cooling 

Ingredients 

For the Swiss roll 

3 eggs
1 cup (130 g) caster sugar
1 cup (130 g) cake flour 
¾ tsp baking powder 
½ tsp salt   

To assemble 

1 can Caramel Treat 
1 (49 g) Peppermint Crisp chocolate bar, finely chopped 
½ cup cream, whipped   

Method  

For the Swiss roll 

1. Preheat the oven to 180 ºC. Grease and line a 23×33 cm Swiss roll tray.
2. Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 
4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.
5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of castor sugar. When the cake is baked, tip it out on to the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble 

1. Whip the caramel with an electric mixer until smooth. 
2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped Peppermint Crisp and top with a layer of whipped cream. 
3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and chocolate.

Cook’s note: Experiment with flavour. You can also fill this Swiss roll with your favourite jam and serve with fresh berries. 

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

Salted-caramel panna cotta

Makes 4 // Cooking time: 1 hour 20 min 

Ingredients 

300 ml cream
250 ml milk
2 tsp salt, plus to decorate
3 gelatine leaves
200 g sugar
2 tbsp water 

Method 

1. Lightly grease 4 moulds.
2. Scald the cream and milk in a pot over medium heat. Add salt.
3. Place the gelatine leaves in ice water to soak.
4. Meanwhile, boil sugar and 2 tbsp water in a pot over high heat until the sugar reaches a dark caramel colour.
5. Remove from the heat and add the warm cream and milk immediately. Stir until the sugar has dissolved. Allow to cool to room temperature.
6. Squeeze excess water from the gelatine. Add it, stirring until fully dissolved.
7. Pour the mixture into the moulds and place in the fridge for at least 1 hour to set.
8. Remove panna cottas from moulds by placing them in hot water for a few seconds before turning out.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

White-chocolate-and-caramel eclairs

Makes 10 eclairs // Hands-on 60 mins // Hands-off 75 min 

Ingredients 

For the choux pastry 

85 g unsalted butter
220 ml water
100 g flour
Pinch of fine sea salt
3 large eggs, beaten 

For the eclairs 

150 g white chocolate
250 ml cream
360 g tin caramel  

Method 

For the choux pastry  

1. Preheat oven to 200 °C and grease a baking tray.
2. Bring butter and water to the boil.
3. Sift flour and salt on to a piece of waxed paper and pour into the boiling water.
4. Beat vigorously with a wooden spoon until mixture is smooth and doesn’t stick to the bottom of the pot. Spread out on a plate and allow to cool for 20 minutes.
5. Once cool, return dough to the pot. Gradually beat in the eggs until it reaches a consistency that lazily drops off the spoon. (You may not need to use all the egg.)

For the eclairs 

1. Pour the pastry mixture into a piping bag with a wide nozzle tip. Pipe oblongs on to a baking tray. Bake for 25 minutes, until golden.
2. Use a skewer to pierce a hole in the base of each pastry, then leave upside-down on a wire rack to cool completely.
3. Melt the chocolate in a double boiler over medium heat.
4. Whip cream until soft peaks form. Fold in the caramel.
5. Cut each pastry in half and fill with caramel cream.
6. Dip each filled pastry into the melted chocolate. Use a blowtorch to slightly burn it. Serve immediately.

Also read: Caramel 101

The post Five caramel desserts that will hit the right spot appeared first on MyKitchen.

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

The post Green tea panna cotta with black sesame praline appeared first on MyKitchen.

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.

There’s just something so sophisticated about black and white, and it shows in this black coffee and buttermilk panna cotta with vanilla crumble – the perfect sweet treat to refine your fancy dessert-making skills.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the vanilla crumble
100 g cake flour
100 g buttermilk
¼ cup caster sugar
½ vanilla pod, deseeded
For the buttermilk panna cotta
3 sheets gelatin leaves
125 ml espresso
50 g muscovado sugar
2 tbsp cocoa
375 ml double cream
Pinch of salt
Icing sugar, for dusting

METHOD
For the vanilla crumble
1. Preheat oven to 180°C.
2. Place the flour, buttermilk, sugar and vanilla seeds in a bowl. Use your fingertips to combine until the mixture reaches a breadcrumb consistency.
3. Place on a greased baking tray and bake for 10–15 minutes until golden brown.
4. Allow the crumble to cool.
For the buttermilk panna cotta
1. Place the gelatin in a bowl with ice water. Set aside and allow to bloom.
2. Combine the espresso, sugar and cocoa in a saucepan over low heat. Stir until sugar has dissolved.
3. Stir in the cream and salt, and bring to a boil. Once boiling, add the gelatin. Whisk until the gelatin has dissolved.
4. Pour into panna cotta moulds, then place in the fridge until completely set.
5. Once set, turn the panna cottas out on to plates. Sprinkle the vanilla crumble over each panna cotta, then finish with a light dusting of icing sugar.

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

To accompany your black coffee and buttermilk panna cotta, why not serve coffee chocolate biscotti as well?

The post Black coffee and buttermilk panna cotta with vanilla crumble appeared first on MyKitchen.