Yes, another pannacotta, but as my lemon one was all eaten by The Chief on Monday morning (he said the flavours were good, but a bit too sweet), I was asked to try and make one with yuzu and if approved ….it might go on Dinings menu!!!!!!!!!!!!!!!

I was given some yuzu juice and followed fucking Gordon’s recipe yet again, decreasing amount of sugar, replacing lemon juice with yuzu and skipping lemon zest. So for 7 little ones, I used 350 ml of double cream, 100 ml of milk, about 120 g of sugar and about 50ml of yuzu juice. And 2,5 gelatine leaves. Neither this one nor the lemon one wobbles like those Gabor makes at work, but Gosh, do they taste awesome!

Nothing to do with modesty, but I LOVE THIS ONE. I served with a very simple passion fruit sauce, it’s going to be tasted tomorrow by Nick and Masaki, but even if they decide not to use my recipe, I will do it again and again, I think it’s delicious. We’ve had 2 each tonight.

I saw these in the latest edition of Good Food and wanted to make them straight away. They reminded me of the little pistacchio financiers Gabby use to make in Ubon. She even gave me the recipe, but it included some mega posh pistacchio paste that could be obtained from confectioner’s shops, preferably in France, so I never made them. This recipe calls for no such nonsense, it’s nice and simple and the effect is nearly as good as Gabby’s. Hers were finer. 🙂

I melted 200 g of butter and let it cool slightly. The pistacchios were whizzed until fine, mixed with 85 g of ground almonds, same amount of plain flour and 200 g of icing sugar. I then added the melted butter and 5 egg whites that were slightly frothed with a fork. All nicely mixed together went into the piping bag – what a convenient and mess saving invention- and then into the silicone form especially obtained from TK Maxx for this purpose. I sprinkled the top with a bit of roughly chopped pistacchios as well, looks nice. They baked in 200 degrees for around 25 minutes each batch. I made about 30, we’re half way through them  and I’m glad they’re quite filling, cause I want to take a few to work tomorrow.

They’re lovely, soft in the middle and ever so slightly crunchy on top. Will definitely be made again!

That was the first recipe I saw in the new Good Food and planned on making it last week, but ran out of steam on Wednesday afternoon. Today though, having cleaned the house, done the laundry,  an enormous pile of ironing, cleaned up the garden and relaxed in it for half an hour with a glass of apple martini- there were no more excuses.

I started with the caramel, done it for the first time ever using an actual recipe, rather than chucking lots of sugar into the pan and hoping for it to work. 70 g of sugar plus 2tbsp of water got nicely melted on the pan and some bubbling and colour- changing later I had some lovely caramel, that I poured onto 4 ramekins and got to the custard.

I used 2 eggs and 1 egg yolk plus 50 g of sugar that got beaten up until nice and light and then I gradually poured 250 ml of hot milk while beating still. It needed straining, after which I added some Cointreau for extra flavour and some vanilla paste and finally poured onto the ramekins with caramel. I baked it in bain marie for 20 minutes in 130 Celsius, then cooled and chilled in the fridge for 4 hours.

Very happy with the texture, will be more generous with Cointreau next time.