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I never realised how easy making a Panna Cotta was, so few ingredients yet so smooth and creamy. Well it should be, since it’s predominantly made of cream! With the strawberry coulis it adds a nice fruitiness and a slight sourness that’s much needed to cut through some of the heavy cream.

I halved the sugar in the Panna Cotta from the original recipe, as the strawberry coulis is already sweet. However, if you prefer the Panna Cotta to be sweet and the coulis, slightly sour and less sweet just double the sugar in the first recipe and reduce it in the second.

Vanilla Panna Cotta (Adapted from David Lebovitz)

Serves: 4 people
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients
500ml heavy cream/thickened cream
50g caster sugar
1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
2 1/4 tsp gelatine powder (5g)
3 tbsp cold water (45ml)

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Strawberry Coulis (Epicurious)
Makes: 1 cup
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients
150g frozen strawberries
100g caster sugar
2 tbsp lemon juice

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Method
Vanilla Panna Cotta
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

Note: If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.

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2. Lightly oil eight custard cups with a neutral-tasting oil.

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3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

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4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

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5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours to four hours.

Note: If you’re pressed for time, pour the Panna Cotta mixture into glasses so you can serve them without unmolding.

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6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. If it doesn’t come apart, try dipping the mold in hot water for one to two seconds and try again.

 

Strawberry Coulis
1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.

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2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

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Vanilla Panna Cotta with Strawberry Coulis
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Rating: 5
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Vanilla Panna Cotta is an easy, deliciously creamy dessert and accompanied by the strawberries it adds a fresh flavour.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Vanilla Panna Cotta with Strawberry Coulis
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  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Vanilla Panna Cotta is an easy, deliciously creamy dessert and accompanied by the strawberries it adds a fresh flavour.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Ingredients
Vanilla Panna Cotta
  • 500ml Heavy Creamor Thickened Cream
  • 50g Caster Sugar
  • 1tsp Vanilla Extract
  • 2 1/4tsp Gelatin Powder
  • 3tbsp Cold Water
Strawberry Coulis
  • 150g Frozen Strawberries
  • 100g Caster Sugar
  • 2tbsp Lemon Juice
Servings: people
Units:
Instructions
Vanilla Panna Cotta
  1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Note: If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
  2. Lightly oil eight custard cups with a neutral-tasting oil.
  3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
  4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
  5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours to four hours. Note: If you’re pressed for time, pour the Panna Cotta mixture into glasses so you can serve them without unmolding.
  6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. If it doesn't come apart, try dipping the mold in hot water for one to two seconds and try again.
Strawberry Coulis
  1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
  2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.
Recipe Notes

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  • To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step 4, until dissolved.
  • If you have Vanilla Bean paste, you can also use this and add it while the cream is heating up. Follow the instructions of your paste to match the 1 tsp of vanilla extract. The paste I had only needed 1/2 tsp.
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I’ve been to Binh Minh a couple times now, but I have trouble understanding the sheer popularity of it all. Located just by North Richmond Station on Victoria Street, they serve Vietnamese & Malaysian cuisine.

They offer your standard Vietnamese dishes like Pho, and Diced Beef & Tomato Rice and in addition they offer Laksa (!) on their menu too. I’ve tried their Salmon with vegetables, and their Tomato Rice but in both occasions I found it to be quite oily, and although flavour isn’t lacking, it isn’t anything great that can set it apart from the rest.

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Impressions

For cheap lunchtime meals, Binh Minh might be a good place to go but I wouldn’t go there thinking it’s one of the best Vietnamese restaurants in Richmond.

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Binh Minh
40 Victoria Street
Richmond VIC 3121

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The ramen at Hakata Gensuke on Russell St, Melbourne CBD is very reminiscent of what you’d find in a ramen restaurant in Japan. Signature & Black Tonkotsu are a few of their soup bases, but they also offer a red hot spicy soup to go with your ramen. What sets Hakata Gensuke apart from other Japanese noodle restaurants, is its add-ons. Pretty much all ingredients are add-on such as the Japanese style cooked eggs, Bean Shoots, Cha-Shu, Bamboo Shoots and Seaweed. You can also select the amount of noodles and even their softness if you like noodles with a bit more bite or etc, which is a first I’ve seen appear on their order menu.

Their Signature Tonkotsu is quite pleasant, their pork soup seems creamy yet its still light. Cha-Shu and eggs are the perfect additions to the Tonkotsu, and I do feel like I’m in Tokyo.
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If you want the lot, a meal can set you back $20 plus, though it is very appetising. It has all the ingredients you’d want in a ramen, but just for a bit extra.

Impressions

You can see why Hakata Gensuke is so popular, commonly with queues at the front and it is justified. You don’t frequently find Tonkotsu on many menus, however value for money for me is still Momotaro Rahmen in Richmond.

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Hakata Gensuke
168 Russell Street
Melbourne VIC 3000

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Making this soup from the Korean Fermented Hot Pepper Paste was one of my first experimentations in making a soup. With very few recipes out there, I was left to my own devices but have slowly refined the recipe to what it is now. What I love about this soup is there are a couple of ingredients that can drastically change the taste, so you could have a Kimchi soup, a bold Beef flavoured soup, or even a Seafood soup. Because of it’s interchangeability, I do enjoy making it, just thinking what I could add to make it different from the last time. So here’s my tried, and tested recipe below!

Kimchi, Beef & Tofu Soup (Yukgaejang)

Serves: 6-8 people
Preparation Time: 30 minutes
Cooking Time: 40 minutes

Ingredients
100g hot pepper paste (fermented)
1L beef stock
1L water
2 shallots, sliced
1 bunch chives, finely chopped
1 tbs raw sugar
300g beef, Slices or Chunks
500g kimchi
500g firm tofu, diced
2 eggs, lightly whisked
1/2 tbsp salt (if not adding kimchi)

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Method
1. Pour the beef stock and water into a large/high saucepan or pot and bring to boil on medium to high heat.

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2. Add in the pepper paste and stir in until all the paste has dissolved into the liquid.

3. Add in the shallots, salt and sugar and stir until sugar and salt have dissolved.

Note: Depending on the cut of beef you use, you may add the beef now if it requires longer cooking time or if you are using beef slices you can add these towards the end. Salt is optional if already adding kimchi that has salt in it.

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4. Lower the heat to medium, add in the kimchi and beef and leave to simmer for around 20 minutes to allow the beef and kimchi flavour to infuse in the soup base.

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5. Before serving, add in the diced tofu and eggs and stir. Add in most of the chives to the pot, you can also sprinkle a small amount of chives into individual soup bowls as well.

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6. Serve as is, or with a bowl of rice.

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Kimchi Beef & Tofu Soup (Yukgaejang)
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For a cold winter's day, this Korean soup will warm you right up. The subtle peppery flavour adds depth to the soup, and the kimchi provides just the right sour and salt flavour. Switch it up by adding seafood and fish stock!
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Kimchi Beef & Tofu Soup (Yukgaejang)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
For a cold winter's day, this Korean soup will warm you right up. The subtle peppery flavour adds depth to the soup, and the kimchi provides just the right sour and salt flavour. Switch it up by adding seafood and fish stock!
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Ingredients
  • 100g Hot Pepper PasteFermented
  • 1L Beef Stock
  • 1L Water
  • 2 ShallotsSliced
  • 1bunch ChivesFinely Chopped
  • 1tbs SugarRaw
  • 300g BeefSliced/Chunks
  • 500g Kimchi
  • 500g Firm TofuDiced
  • 2 EggsLightly Whisked
  • 1/2tbsp SaltIf not adding Kimchi
Servings: serves
Units:
Instructions
  1. Pour the beef stock and water into a large/high saucepan or pot and bring to boil on medium to high heat.
  2. Add in the pepper paste and stir in until all the paste has dissolved into the liquid.
  3. Add in the shallots, salt and sugar and stir until sugar and salt have dissolved. Note: Depending on the cut of beef you use, you may add the beef now if it requires longer cooking time or if you are using beef slices you can add these towards the end. Salt is optional if already adding kimchi that has salt in it.
  4. Lower the heat to medium, add in the kimchi and beef and leave to simmer for around 20 minutes to allow the beef and kimchi flavour to infuse in the soup base.
  5. Before serving, add in the diced tofu and eggs and stir. Add in most of the chives to the pot, you can also sprinkle a small amount of chives into individual soup bowls as well.
  6. Serve as is, or with a bowl of rice.
Recipe Notes

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  • To switch things up, you can leave out the Kimchi. Add 1/2 tbsp of salt to bring out the flavour of the beef.
  • You can also change the seafood, to a marinara mix or prawns and scallops. You may also want to change the beef stock to a seafood/fish stock as well.
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Penang Flavours on Doncaster Road, minutes drive from Doncaster Shopping Town used to be under the same name as the Malaysian eatery in Wantirna, Straits Cafe. Although under a new name, the food remains just as good as before.

Their Har Mee has a lovely prawn soup base flavour, and the sambal mixed in gives it a nice chilli aroma. My only downside I found is the oiliness in the dish, as is apparent in the picture above but I guess that comes with eating out.

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The Wattan Hor (Combination Hor Fun) is one of the better ones I’ve had around town. The wok flavour of the hor fun is noticeable and adds that little bit extra that is needed to balance the creaminess of the egg sauce. Delicious

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Penang Flavour’s Assam Laksa wasn’t anything special. Assam Laksa really needs that sweet, sour combination to soup base but also with that subtle fish flavour. Not to say it was bad, it isn’t.  Not many Malaysian restaurants can actually do it well actually.

Impressions

Malaysian Kitchen also is located close by to Penang Flavours, but if I were to choose, I’d definitely go with Penang Flavours. Their Char Kway Teow is one of the better ones in Melbourne too.

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Penang Flavours
694 Doncaster Road
Doncaster Melbourne VIC

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