South African Christmas Recipe: Part 2

I'm still toying with the idea that I have a sweet OR savoury palate, mostly because I have a firm belief that these two tastes compliment one another and should both be eaten in sequence, whenever possible. I'd go so far as to flank my sweet and savoury bites, just to keep myself guessing. 

A friend of mine who is a primary school teacher said that the difference between dessert and desert is that you'd always have a second helping of the one and not the other. So whenever I eat out I always study the dessert menu with as much bawdy delight as I do the rest of it. Unfortunately though, I've found that whilst I attempt to pace myself through a three course meal I am often left feeling defeated because I have not enjoyed the full trifecta experience. And if my latest predictions are anything to go by, The Mother will ensure that come Christmas lunch, I will feel much the same way because let's be serious, her ideal is that no one leaves the table with their top buttons intact. 

I am almost certain that The Mother's festive plans will not be foiled but when I have friends 'round for dinner and some inebriated banter, I do enjoy a staggered, multi-coursed meal, which means that finding light, yet decadent desserts are a must. 

Besides my love for Bill Granger's pastel coloured receptacles and his beautiful house in Sydney, I do enjoy that he keeps his food light. So whilst this Pannacotta beckons for a glug of double cream yoghurt, it's soothing to know that after my triple play my top button and I will emerge triumphant! 

Ingredients

Yoghurt Pannacotta

185 ml Cream

55 g caster sugar

½ Vanilla Bean split lengthways

1½ leaves Gelatine

250 g skim milk yoghurt

Rose-scented Rasberries

1 punnet raspberry or ½ packet of

frozen rasberries, thawed

2 tablespoons icing sugar sifted

1 teaspoon rose-water

Method 

Yoghurt Pannacotta 

• Place the cream and sugar in a saucepan over a medium heat. 
• Using the point of a knife, scrape the vanilla bean seeds into the 
  saucepan before adding the entire bean. 
• Stir until the sugar is dissolved, then just bring to the boil before 
  removing from the heat. 
• Soak the gelatine in cold water until soft. 
• Squeeze out the excess water and drop the gelatine into the hot 
  cream mixture and whisk until dissolved. 
• Add the yoghurt and whisk until smooth. 
• Strain the mixture through a fine sieve, discard the vanilla bean. 
• Divide between four 125 ml (1/2 cup) ramekins, cover with 
  plastic wrap and chill for at least 3 hours, or until just set. 
• To serve, place spoonfuls of the rose scented rasberries on top of 
  each pannacotta and serve immediately. 

Rose-scented Rasberries

• Place half the rasberries in a glass bowl and crush with a fork. 
• Stir in the icing sugar and taste for sweetness. 
• Fold in the remaining rasberries and the rosewater. 
• Chill until ready to serve. 

PS: Thanks for the recipe Bill