Recipes 

Here’s a taste of the recipes you’ll find in my books as well as other healthy and delicious food ideas that come when the mood takes me. Enjoy!

 

20 Aug 2013

Ginger and Coconut Pannacotta

Posted by Nicole Senior on Tuesday, August 20, 2013

Serves 4
Each serving contains 1 serve of fruit, and is a source of calcium.

This panna cotta is delicately flavoured with ginger and coconut essence to retain the lovely caramel creamy taste achieved using the evaporated milk. Increase the ginger and coconut essence if a more intense flavour is desired.

Ingredients

  • 1 x 375 ml/13 oz can light evaporated milk (1.5% fat)
  • 2 tablespoons caster sugar
  • 2 cm/ ¾ inch piece ginger, peeled and diced
  • 2 teaspoons powdered edible gelatine
  • 2 tablespoons hot water
  • ¼ teaspoon coconut essence
  • 2 passionfruit, halved
  • 600 g/1 lb 5 oz paw paw (or papaya), sliced
Method

Place the evaporated milk, sugar and ginger in a saucepan over a low heat. Stir until the sugar has dissolved. 

Add the gelatine to hot water and stir until dissolved. Stir into the milk mixture and mix well (make sure the dissolved gelatine and milk are the same temperature to avoid lumps). 

Strain the mixture into a jug, discarding the ginger. Stir in the coconut essence. Pour the mixture into 4 x 125 ml/4 fl oz capacity dishes and leave to cool. Cover and set in the refrigerator for about 4 hours or overnight. 

Turn the pannacotta out onto serving plates – you may need to quickly dip dishes into warm water or run a knife around the edge of the dishes. Serve with passionfruit and paw paw.

Options

Instead of passionfruit and paw paw serve it with:

  1. Pineapple and lychees
  2. Papaya and lime juice
  3. Cherries and strawberries

Health beat

  • Low GI
  • Ginger is used in Chinese Traditional Medicine to boost circulation and digestion, and it has anti-inflammatory effects. Ginger contains an array of phytochemicals including gingerol compounds that have blood thinning effects similar to those of aspirin.

Per serve

Kilojoules 525 (126 calories); Protein 6 g; Total fat 1 g Includes saturated fat 1 g; Carbohydrate 24 g; Fibre 5 g ; Sodium 61 mg ;GI Low

This recipe is from Heart Food – the healthy heart cookbook, by Veronica Cuskelly and Nicole Senior, published by New Holland (RRP $29.95) and endorsed by the Heart Research Institute. Heart Food is available from bookstores and online at http://www.greatideas.net.au/heart-food-the-healthy-heart-cookbook.html