Hazelnut Praline Chouquettes

Hazelnut Praline Chouquettes | Butter Baking

So last week, I introduced you to basic choux pastry.

I told you that I would have a few different recipes using the choux to come, and this is the first one I’m sharing with you! It’s probably my favourite, too.

Hazelnut Praline Chouquettes | Butter Baking

It’s my take on the famed French Paris-Brest, typically a ring of choux pastry that’s filled with hazelnut mousseline and is said to have been created to honour the first bicycle race from Paris to Brest.

Hazelnut Praline Chouquettes | Butter Baking

Hazelnut Praline Chouquettes | Butter Baking

I love everything hazelnut, and this creamy, nutty filling combines creme patisserie, beautiful home made hazelnut praline paste, lots and lots of butter, and a little salty-sweet gianduja ganache.

Hazelnut Praline Chouquettes | Butter Baking

Gianduja is a speciality hazelnut chocolate. I buy mine in big blocks and have to race to bake with it (or sometimes even hide it!) because my family love it and will happily chop up and devour the entire half kilo (more than a pound!) block in a couple of hours.

Hazelnut Praline Chouquettes | Butter Baking

If you can’t get your hands on any gianduja, a good quality milk chocolate and even a little bit of Nutella could do the trick here.

Hazelnut Praline Chouquettes | Butter Baking

Hope you enjoy this one! And again all credit and big thanks to Grace of Agent 86 Photography for the lovely shots in this post. X

Hazelnut Praline Chouquettes | Butter Baking

You’ll need a single quantity of Choux Pastry for this recipe.

HAZELNUT PRALINE CHOUQUETTES
 
Ingredients
  • 1 x QUANTITY CHOUX PASTRY (link above recipe), baked into round buns
  • PRALINE PASTE:
  • ½ cup caster (superfine) sugar
  • ½ cup hazelnuts, blanched and toasted
  • ¼ tsp veg oil
  • GIANDUJA CREME PATISSERIE:
  • 500ml full cream milk
  • ½ vanilla pod
  • 6 egg yolks
  • 65g caster (superfine) sugar
  • 30g plain flour
  • 10g cornflour
  • 50g gianduja chocolate (or milk chocolate), finely chopped
  • GIANDUJA GANACHE:
  • 200g gianduja chocolate (or good quality milk chocolate), finely chopped
  • 200g heavy cream
  • 2 tbsp praline paste
  • ½ tsp sea salt, to taste
  • HAZELNUT MOUSSELINE:
  • 1 x quantity gianduja creme patisserie, from above
  • 350g unsalted butter, softened
  • Praline paste, from above
Method
  1. To make the praline paste, line a tray with baking paper.
  2. Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
  3. Place on the heat and brush down the sides of the pot with a wet pastry brush.
  4. Cook until a deep amber colour. Do not stir.
  5. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
  6. Spread into an even layer and allow to cool and harden.
  7. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
  8. Gianduja is a speciality hazelnut milk chocolate. If you cannot find any, a good quality milk chocolate will do.
  9. To make the gianduja creme patisserie, pour the milk into a medium saucepan and scrape in the seeds of the vanilla pod. Place over a high heat and bring to just under the boil.
  10. In a large heatproof bowl, whisk together the egg yolks and sugar. Sift in the plain flour and cornflour, and whisk to combine.
  11. Once the milk is hot, pour it into the eye yolk mixture in a slow and steady stream, whisking constantly as to not scramble the eggs.
  12. Once all the milk has been combined, pour the mixture back into the pot.
  13. Place over a high heat and cook, whisking constantly, until the mixture is thick and shiny.
  14. Remove from the heat and add the chocolate, whisking to combine.
  15. Transfer to a clean bowl and cover with cling wrap, directly on the surface to stop a skin from forming.
  16. Refrigerate until cold.
  17. Meanwhile, make the ganache. Place the chocolate into a medium heatproof bowl and set aside.
  18. Pour the cream into a saucepan and place over a high heat. Once the milk boils, remove from the heat and pour it over the chocolate.
  19. Allow this to stand for 1 - 2 minutes, then begin to stir, starting in the centre and working outwards, to emulsify the chocolate and cream.
  20. Stir in the praline paste. Add sea salt, to taste, cover with cling film and refrigerate until set.
  21. To make the hazelnut mousseline, place the butter and half the praline paste in a stand mixer fitted with paddle attachment. Beat until light and creamy.
  22. Add the gianduja creme patisserie, about a quarter at a time, beating until incorporated, light and creamy. Now taste the mousseline, adding more praline paste to taste. You want it to have a lovely hazelnut flavour.
  23. Refrigerate until required.
  24. To assemble the chouquettes, cut the choux buns in half with a sharp serrated knife, removing the tops and setting them aside.
  25. Put the gianduja ganache in a piping bag fitted with a small round nozzle. Pipe a little ganache in the bottom of each choux bun.
  26. Then spoon the hazelnut mousseline in another piping bag fitted with a large round nozzle. Pipe large rounds of mousseline over the ganache in each choux bun.
  27. Place the lids of the choux buns over the mousseline and dust with icing sugar before serving.
  28. Keep refrigerated. Makes 30 - 40 chouquettes.
  29. Happy baking!

 

Choux Pastry

Choux Pastry

A few days ago, I spent a lovely afternoon in the kitchen with my gorgeous friend Grace from Agent 86 Photography.

Choux Pastry

I had made some basic choux pastry and a bunch of different flavoured fillings and she got shooting as I played and assembled the pretty little pastries.

Choux Pastry

Choux Pastry

This post is going to give you a basic choux pastry recipe that you can adapt to make eclairs, choux buns for chouquettes, or your own choux pastry creation.

Choux Pastry

Choux Pastry

Choux Pastry

In the coming weeks, each blog post will give you a recipe for a specific flavour of choux bun or eclair.

Choux Pastry

Choux Pastry

I hope you enjoy this series of me in the kitchen, some action-shots of processes and piping, and all the different choux variations to come.

Choux Pastry

Choux Pastry

Choux Pastry

And a huge thank you to Grace for the beautiful photos, props and setting! It’s so nice to have someone else behind the camera and to see a different perspective of my baking. X

Choux Pastry

P.S. Here’s a little sneak peak of what’s to come in the next few weeks…

Choux Pastry

CHOUX PASTRY
 
Ingredients
  • FOR THE SABLE:
  • 150g unsalted butter, softened and diced
  • 150g brown sugar
  • 175g plain flour
  • Pinch salt
  • FOR THE CHOUX PASTRY:
  • 150g unsalted butter, chopped
  • 160g water
  • 200g milk
  • 15g caster sugar
  • 7g sea salt
  • 200g plain flour, sifted
  • 300g eggs
Method
  1. To make the sable, put all the ingredients in the bowl of your stand mixer fitted with paddle attachment.
  2. Mix on a low speed until the dough comes together.
  3. Remove the sable from the bowl and roll out between two sheets of baking paper until it's 3mm thick. I did mine in two batches.
  4. Place on a baking tray and put in the freezer.
  5. To make the choux pastry, preheat the oven to 200 C (400 F).
  6. Grease and line 3 - 4 baking trays with baking paper.
  7. Put the butter, water, milk, sugar and salt in a medium saucepan over a high heat. Once it comes to the boil, dump in all the flour and working quickly, mix with a wooden spoon until the mixture comes together into a ball and away from the sides of the pan. Cook for a further minute.
  8. Put the dough in the bowl of a stand mixer fitted with a paddle and turn onto a medium speed, beating to allow some of the steam to escape.
  9. Add the eggs slowly, one by one, beating until completely incorporated between each addition. Then continue to beat for a few minutes until the dough is glossy.
  10. Use a rubber spatula to spoon the mixture into a piping bag fitted with a medium plain round nozzle.
  11. To make choux buns, pipe continuously straight down onto the tray until you have puffs that are 1 - 2 inches in diameter. Allow room for spreading.
  12. To make eclairs, pipe straight lines of choux about 10cm long, allowing space for spreading.
  13. If you've got any bumps or uneven choux, dip your finger in some cold water and smooth them out.
  14. Remove the sable from the freezer. Use a round cutter that's a little bigger than your puffs to cut out circles and place them atop the choux buns (there's a link to a photo of this below the recipe!).
  15. If you're making eclairs, use a sharp knife to cut rectangles out of the sable a little bigger than your eclairs, and place them over the top.
  16. Bake for 15 minutes, then open the oven quickly to let out the steam and bake for a further 5 - 10 minutes until golden and firm.
  17. Turn off the oven, open the door and allow the choux to cool in the oven so their centers dry out.
  18. Makes 30 - 40 choux buns / eclairs.

Check out a photo of the unbaked choux topped with sable here!

Recipe adapted from Adriano Zumbo.

Salted Caramel, Pear and Pecan Chocolate Tart

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

So I have a confession to make.

I am a bad blogger.

I am a bad blogger who completely missed the date that marked three years of blogging.

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

June 15th came and went without me even realising that I have been crazily baking at home, styling sweets to make them look appealing to you, taking photos of baked goods, and writing silly stories about my desserts for three whole years.

How could I.

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

To make up for such a terrible thing, today I’m sharing with you this delicious salted caramel, pear and pecan chocolate tart. We can call it Butter’s birthday tart. Or anniversary tart. Or something…

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

Anyway. When a girlfriend saw this gateau I made for Mr Man’s birthday on the blog, she requested that I make one for a get together she was having.

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

Now I’m not silly enough to make that same cake twice (firstly, because it has a million processes, and secondly, because I need something different to share on the blog), so I played with it and turned some of its components into this tart.

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

The tart goes like this, from the bottom up:
1. Chocolate pastry case
2. Salted caramel with pecans
3. Poached pear
4. Chocolate praline crunch
5. Salted caramel mousse
6. Chocolate ganache glaze
7. Pretty little leftover bits and bobs

And I made two of these tarts! One for my girlfriend’s get together, and one for ze blog.

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

So happy three years of blogging! Thank you for following along, reading my ramblings, looking at my photos, leaving me gorgeous comments and for (sometimes? maybe?) even baking along.

To many more years of baking and blogging and taking pretty pictures of delicious things. X

Salted Caramel, Pear and Pecan Chocolate Tart | Butter Baking

SALTED CARAMEL, PEAR AND PECAN CHOCOLATE TART
 
Ingredients
  • CHOCOLATE PASTRY:
  • 175g unsalted butter, softened
  • 100g icing (powdered) sugar, sifted
  • Pinch of salt
  • ½ an egg, or large egg yolk (30g)
  • Drop of vanilla extract
  • 225g plain flour
  • 25g cocoa powder
  • SALTED CARAMEL MOUSSE:
  • 112g caster (superfine) sugar
  • 55g cream
  • 10g glucose
  • 6g honey
  • drop vanilla
  • 67g egg yolk
  • 7.5g gelatin sheet (3.75 sheets gold strength)
  • 337g semi whipped cream
  • 1 - 2 tsp sea salt, to taste
  • SALTED CARAMEL:
  • 120g heavy cream
  • 150g caster (superfine) sugar
  • 10g unsalted butter, softened
  • 2 tsp sea salt, to taste
  • ¼ cup pecans, toasted and finely chopped
  • POACHED PEAR:
  • 1 L water
  • 500g caster (superfine) sugar
  • ½ a vanilla pod, seeds scraped out
  • 2 cinnamon sticks
  • 1 star anise
  • 1 orange
  • 1 pear
  • PRALINE PASTE:
  • ¼ cup caster (superfine) sugar
  • ¼ cup hazelnuts, blanched and toasted
  • ⅛ tsp veg oil
  • PRALINE CRUNCH:
  • 60g milk chocolate
  • 60g dark chocolate
  • 2 tbsp praline paste
  • ¼ tsp salt
  • 1 cup feuilletine
  • CHOCOLATE GLAZE:
  • 180g heavy cream
  • 180g dark chocolate, finely chopped
  • ¾ tbsp glucose (corn) syrup
Method
  1. CHOCOLATE PASTRY:
  2. To make the pastry, cream the butter, icing sugar and salt until free of lumps.
  3. Add the egg and vanilla and beat until combined.
  4. Sift in the flour and cocoa and beat on a low speed until just incorporated.
  5. Gather the pastry together and form into a disc. Wrap in plastic wrap and refrigerate for at least an hour.
  6. Once the pastry had chilled, remove it from the fridge and grease a 9 inch round tart tin.
  7. On a lightly floured surface, roll out the pastry until it is about ½ cm thick, or 2 inches larger than the base of your tin.
  8. Lift the pastry and place it into the tart tin, pressing it into the base, corners, and sides. Refrigerate for half an hour.
  9. Preheat the oven to 180 C (350 F) and prepare your tart shell to be blind baked. Line it with baking paper and fill with rice.
  10. Bake for 20 minutes or so, until the pastry is cooked through (it will no longer look wet). You may need to uncover it for the last few minutes.
  11. Remove the tart shell from the oven, take out the rice and paper, and set aside to cool.
  12. Once cool, remove from the tart tin and place on your serving plate, ready for it to be filled.
  13. CARAMEL MOUSSE:
  14. Grease and line the base and sides of an 8.5 inch round tin with cling film and set aside.
  15. Heat the cream, glucose, honey and vanilla in a small pot until melted and combined. Set aside but keep warm.
  16. Make a dry caramel by putting the sugar in a medium pot and heating until it melts. Cook until it is a dark amber colour.
  17. Turn off the heat and pour the warm cream mixture into the caramel, stirring constantly until smooth.
  18. Meanwhile, whisk the egg yolks in a stand mixer until they are thick and pale.
  19. Pour in caramel slowly, while constantly whipping on a high speed.
  20. Soak gelatin in cold water to soften. Squeeze out the excess water and put it in a small metal bowl. Place the small bowl over a larger bowl of hot water, stirring the gelatine until it dissolves into a liquid.
  21. Add it to the caramel mix and stir to combine.
  22. Cool to room temperature.
  23. Fold through the semi whipped cream.
  24. Add sea salt to taste.
  25. Pour into the prepared tin and freeze (reserve a little in a small bowl if you wish to pipe it on top of your cake).
  26. SALTED CARAMEL:
  27. Place the cream in a small saucepan and heat until warm. Set aside.
  28. In a medium saucepan, heat the caster sugar until it melts. Continue to cook until it is a dark amber colour. Do not stir!
  29. Remove the caramel from the heat and pour in the cream, stirring constantly. It will bubble, spit and rise up, so be careful. Stir over heat to melt any lumps that may have formed.
  30. Remove from the heat and stir in the butter and pecans.
  31. Pour into a bowl and refrigerate until cool, then pour into the base of the tart shell.
  32. POACHED PEAR:
  33. Put the water, sugar, vanilla pod and seeds, cinnamon sticks and star anise in a medium saucepan over a high heat. Use a vegetable peeler to peel strips of orange zest into the poaching liquid, then add the juice from the orange. Cover and bring to the boil.
  34. Meanwhile, peed your pear.
  35. Once the liquid is boiling, add the pear. Cut a circle out of baking paper (a cartouche) to fit your pot and place it directly on the surface of the liquid. You can add a plate too, if you need help keeping the pear submerged. Reduce the heat and simmer for 20 minutes, until the pear is tender when it's base is pierced with a knife.
  36. Allow to cool completely in the poaching liquid.
  37. Once cool, slice the pear into even slices, 3 - 4mm thick. Arrange this in an even layer over the caramel in the tart shell (you can reserve a few pieces of pear to garnish your tart later).
  38. PRALINE PASTE:
  39. Line a tray with baking paper.
  40. Put the sugar in a medium saucepan and add ½ tbsp water. Stir to combine.
  41. Place on the heat and brush down the sides of the pot with a wet pastry brush.
  42. Cook until a deep amber colour. Do not stir.
  43. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
  44. Spread into an even layer and allow to cool and harden.
  45. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
  46. PRALINE CRUNCH:
  47. Grease and line the base and sides of an 8 inch round tin with baking paper and set aside.
  48. Melt both chocolates and praline together over a bain marie until smooth.
  49. Stir in salt and feuilletine.
  50. Spread in a thin layer in the base of the tin and freeze until set (reserve a few crumbs on a lined baking tray if you'd like to put them on top of your cake).
  51. Once firm, remove from the tin and place it in your tart shell on top of the poached pears.
  52. CHOCOLATE GLAZE:
  53. Place the chocolate and glucose in a heatproof bowl and set aside.
  54. Pour the cream into a saucepan and bring to the boil over a high heat.
  55. Remove from the stove and pour over the chocolate.
  56. Allow to stand for 2 minutes, then stir, starting in the centre and working outwards, until the mixture is smooth, silky, and free from any lumps.
  57. Remove the salted caramel mousse from the tin and plastic and place on a cooling rack over a baking tray.
  58. Transfer your glaze to a jug and working quickly, pour it over the top of the salted caramel mousse.
  59. Using a couple of offset spatulas or egg flips, lift the mousse layer off the rack and place it in the tart on top of the praline crunch.
  60. Allow the glaze to set a little, then decorate as desired.
  61. Keep refrigerated. Serves 10.
  62. Happy baking!

Recipe loosely adapted from and inspired by multiple sources, including Ed Kimber, bon appetit, William Angliss and Natalie Eng.

Vanilla Ice Cream

Vanilla Ice Cream | Butter Baking

When my mum was in primary school, in a little Polish village, there was a lady who lived across the street from her school that sold homemade ice cream.

Vanilla Ice Cream | Butter Baking

Every afternoon, she would open her front door and set up shop in her doorway, with a large canister of homemade ice cream and a stack of ice cream cones.

Vanilla Ice Cream | Butter Baking

The children would line up on her steps, coins in their pockets, ready to pay a dollar or two for a scoop of her delicious, homemade, vanilla ice cream.

Vanilla Ice Cream | Butter Baking

Every summer that I went to Poland, we would take some change and walk over to buy a scoop or two of ice cream.

As the years passed, the lady got older and her son took her place in the doorway. But it was still always the same small cones, the same little scoops and the same, delicious, vanilla ice cream.

The best ice cream in town.

Vanilla Ice Cream | Butter Baking

So when a few of my girlfriends bought me an ice cream maker for my birthday recently (the big quarter century, yay!) the first thing that went into it was this delicious, homemade, vanilla ice cream.

Vanilla Ice Cream | Butter Baking

There is something about homemade vanilla ice cream that is just so amazing.

I’m not sure if it’s the flecks of vanilla bean, or the custardy creaminess that comes from the rich egg yolks and heavy cream, but it’s just so damn good. So, SO much better than anything you can buy in a tub. Yum! X

Vanilla Ice Cream | Butter Baking

VANILLA ICE CREAM
 
Ingredients
  • 1 cup milk (250ml)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 vanilla bean
  • Pinch of salt
  • 2 cups cream (500ml)
  • 6 egg yolks
  • 1 tsp vanilla extract
Method
  1. Put the milk, sugar and salt in a small saucepan.
  2. Split the vanilla bean lengthwise, scrape out the seeds and add them to the milk, along with the pod.
  3. Place the saucepan over a high heat and bring the milk to just under the boil.
  4. Remove from the heat, cover the pot and set aside to infuse for an hour.
  5. To get ready to make the ice cream, make an ice bath. Get a large bowl and fill it with a little water and lots of ice cubes.
  6. Set a slightly smaller bowl in the ice bath and pour in the cream. Place a strainer over the cream and set aside.
  7. In a separate, medium, heatproof bowl, whisk the egg yolks lightly. Slowly pour the infused milk into the yolks, whisking the entire time, until combined.
  8. Place this bowl over a pot of simmering water, and cook, stirring constantly with a spatula, until the mixture reaches 82 C (180 F) or until it coats the back of a spoon.
  9. Remove from the heat and pour through the strainer into the cream.
  10. Stir the custard over the ice bath until it's cool, then mix in the vanilla extract.
  11. Remove from the ice bath, cover with plastic wrap and refrigerate until cold (preferably overnight).
  12. Once the custard is cold, churn in your ice cream maker and enjoy.
  13. Happy baking!

Adapted from David Leibovitz.

PS. Thank you to Grand Cucina for the gorgeous pastel cups!

My Favourite Brownies

My Favourite Brownies | Butter Baking

I hesitate in calling any recipe “the best”, simply because everyone’s taste is different. So I want to start a new little section over in the rapidly growing Recipe Index with all of my personal favourites.

There’s an abundance of brownies and tarts, cookies and crumbles, pies and desserts on the blog, and I want to make it a little easier for me to log my favourites, and for you to easily find and bake them.

My Favourite Brownies | Butter Baking

And these brownies, in my humble opinion, are the best.

Basically, if a gooey, fudgy brownie is your thing, then this is the one for you. You’ll never need to look at another recipe again!

My Favourite Brownies | Butter Baking

These are even better than my Ultimate Brownies. I claimed that they were the ones to end my brownie search. But then I tried this Tartine recipe (way back when I made them for you with Kit Kat!), and it was just instant love.

My Favourite Brownies | Butter Baking

These have more chocolate, and less butter (see, we’re winning already!). There’s brown sugar instead of white (for extra moisture and caramel tones), and the sugar and eggs get aerated, which results in a melt-in-your-mouth brownie.

My Favourite Brownies | Butter Baking

I’ve added a little coffee to the recipe to amplify the chocolate flavour too, and an extra pinch of salt never goes astray!

My Favourite Brownies | Butter Baking

So there we have them – my perfect brownies.

Feel free to adds nuts, chocolate chips, whatever you like! Just be sure to enjoy. X

My Favourite Brownies | Butter Baking

MY FAVOURITE BROWNIES
 
Ingredients
  • ¾ cup unsalted butter (170g, 6 oz)
  • 455g dark chocolate, roughly chopped (1 pound)
  • 5 large eggs
  • 2 cups brown sugar, lightly packed (395g, 14 oz)
  • 1 tsp salt, to taste
  • 1 – 2 tsp finely ground instant coffee, to taste
  • 1 tsp vanilla extract
  • ¾ cup + 2 tbsp plain flour (130g, 4.5 oz)
Method
  1. Preheat the oven to 180 C (350 F) and butter and line a 9 x 13 inch tray with baking paper.
  2. Cube the butter and put it in a heatproof bowl together with the chocolate. Place the bowl over a pot of simmering water and stir occasionally until the butter and chocolate are melted, smooth and combined. Set aside.
  3. Using a stand mixer fitted with whisk attachment, whisk the eggs, sugar, salt, coffee and vanilla on a high speed until the mixture reaches the ribbon stage – when it is thick, pale, and falls from the whisk in a ribbon that folds onto itself.
  4. Fold the chocolate mixture into the egg mixture until incorporated. Quickly but gently fold in the flour, until just combined.
  5. Pour the batter into the prepared pan and smooth out the top with a spatula.
  6. Bake for about 20 - 25 minutes, until the top is lightly cracked and soft to the touch.
  7. Allow to cool completely before cutting into squares. Makes 20 brownies.
  8. Happy Baking!

Brownie recipe adapted from Tartine via my Kit Kat Chunk Brownies.

Wild Strawberry and Rhubarb Yoghurt Panna Cotta

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

So I’m currently obsessed with panna cotta.

It’s just so, SO easy to make. And so, SO delicious.

The best part is that it looks gorgeous so people always think you’ve slaved hard over it, when really, it only took you 20 minutes to put together (but sssh, don’t tell them that!).

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

Recently, I entered a competition over on Mamamia to be their food blogger for a few months. Writing for an online publication like that would absolutely be a dream!

When I read that the entry requirement was to create a dish based around a tub of Rachel’s yoghurt, panna cotta immediately sprung to mind.

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

I first made a yummy coffee caramel one a few months ago (watch me make it on video here!) and completely fell in love with it.

When I saw that Rachel’s yogurt came in a wild strawberry and rhubarb flavour, I snapped it up instantly and went to work adapting my favourite panna cotta recipe to incorporate the yogurt and gorgeous strawberries and rhubarb!

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

The base of the dessert is a wild strawberry and rhubarb jelly, made with the fruit from the bottom of the Rachel’s tub!

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

Then we have a thick, creamy, tart, luscious (and even a little healthy, with all that low fat yogurt!) panna cotta layer, that’s topped with glistening, ruby red roasted strawberries and rhubarb.

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

And it’s made right in its serving glass for even greater ease. Just pile on the roasted fruit and serve.
(Just as a side note, if you want to turn this panna cotta out, you’ll need to up the gelatine a little!)

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

Hope everyone over at Mamamia and Rachel’s loves this one. Let me know what you think! X

Wild Strawberry and Rhubarb Yogurt Panna Cotta | Butter Baking

WILD STRAWBERRY AND YOGURT PANNA COTTA
 
This recipe requires one large tub of Rachel’s wild strawberry and rhubarb yogurt.
Ingredients
  • FOR THE WILD STRAWBERRY AND RHUBARB JELLY:
  • The fruit from the bottom of the tub of Rachel’s wild strawberry and rhubarb yogurt (about 65g)
  • 1 tbsp caster sugar
  • 1 sheet gold strength gelatine
  • FOR THE PANNA COTTA:
  • 1 cup Rachel’s wild strawberry and rhubarb yogurt
  • 1 cup double cream
  • ¼ cup caster sugar
  • 2 tbsp cold water
  • 1 tsp powdered gelatin
  • FOR THE ROASTED STRAWBERRIES AND RHUBARB:
  • 1 punnet strawberries, hulled and halved
  • 4 stalks rhubarb, stripped and cut into 1cm chunks
  • ¼ cup sugar
Method
  1. Remove the yogurt from the tub of Rachel’s yogurt and reserve it in a bowl, being careful not to take too much of the wild strawberry and rhubarb mixture from the bottom.
  2. To make the jelly, put the fruit (about 65g) in a small saucepan with enough water to make the total 100g (about 35g). Add the sugar and stir to combine.
  3. Place the saucepan over a medium heat and bring the mixture to the boil, then remove from the heat.
  4. Meanwhile, soften the leaf of geltine in a small bowl of cold water. Squeeze out the excess liquid and add the gelatine to the fruit mixture. Stir to combine.
  5. Divide the fruit jelly between four serving glasses and refrigerate till set (about 1 hour).
  6. To make the panna cotta, stir the cream and sugar together in a medium saucepan. Put the saucepan over a high heat and bring it to just under the boil (when bubbles appear around the edges), then remove from the stove.
  7. Add the cold water to a small bowl and sprinkle over the powdered gelatin. Allow it to soak for a minute or two.
  8. Stir the gelatine into the cream until dissolved. Pour the cream mixture into a medium bowl and set aside until it cools to room temperature (about 15 minutes).
  9. Once the cream is cool, stir in the Rachel’s yogurt.
  10. Divide the mixture between the four glasses with jelly and refrigerate until set (about 4 hours, or overnight).
  11. Meanwhile, to make the roasted fruit, preheat the oven to 180 C and line a tray with baking paper.
  12. Toss the strawberries and rhubarb with the sugar in the tray and allow to macerate for 10 minutes.
  13. Cover with foil and roast for 8 minutes.
  14. Remove from the oven, take off the foil, and return to the oven for a further 8 minutes, until the rhubarb is tender.
  15. Allow the roasted fruit to cool.
  16. When you’re ready to serve the panna cotta, top with plenty of roasted strawberries and rhubarb and the sweet, ruby red juices.
  17. Serves 4.
  18. Happy baking!

 

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