I grew up drinking Milo and sometimes as a kid I’d just eat a spoonful of the stuff. I love the crunchiness and malt chocolate taste of it. It also goes great as a topping on a scoop of vanilla ice cream. Though I haven’t yet tried making Milo Ice Cream, the next best option was to make a Milo Panna Cotta. I love the smoothness of this dessert, and you can definitely taste the Milo which I was happy about. It’s also pretty easy to make, the hardest part is waiting for it to set!
Milo Panna Cotta (adapted from Nestlé Milo)
Makes: 4 -8 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: 2-4 hrs
375ml Whipping Cream
90ml Skim Milk
20ml Boiling Water
40g Caster Sugar
60g Milo Powder
1/2 tbsp Gelatin Powder
Extra Milo Powder for topping
1. Add the 15ml of water to the gelatin powder and set aside for around 5 minutes to soften up.
2. In another small bowl, add the milo powder and then pour in the boiling water and mix until it forms a smooth paste.
3. Combine the caster sugar, skim milk and cream in a saucespan and bring to boil.
4. Add the Milo paste to the cream mixture and whisk until combined.
5. Take off from the heat, and then add the soften gelatin to the mixture and stir until the gelatin has completely dissolved.
6. Sieve the mixture to remove any undissolved Milo.
7. Pour the mixture into pudding moulds and allow the Panna Cotta to set in the fridge for 2 to 4 hours.
8. Serve with a teaspoon of Milo powder on top.
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.
Serves: 4 people
Preparation Time: 10 mins
Cooking Time: 10 mins
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)
Strawberry Coulis (Epicurious)
Makes: 1 cup
Preparation Time: 5 minutes
Cooking Time: 10 minutes
150g frozen strawberries
100g caster sugar
2 tbsp lemon juice
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.
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.
Wanting to make a Panna Cotta but without the trouble of pureeing fruits like mangos to make the Panna Cotta, I found this white chocolate recipe on Taste.com.au. The addition of the coffee syrup intrigued me as it seemed too delicious not to give it a try. I’ve made this a couple times already and have made a few changes to the recipe to my liking. As something extra, I tried to add some toffee on top just to make it look nicer.
You will need eight 150ml capacity dariole moulds for this recipe. If you like to serve it in bowls, just any small bowls will do.
600ml thickened cream
1 x 180g pkt white chocolate, broken into small pieces
160ml (2/3 cup) milk (can use light milk)
70g (1/3 cup) caster sugar
2 tbs boiling water
3 tsp powdered gelatine
Coffee Syrup (Version 1)
100ml freshly brewed strong espresso coffee or 3 Nespresso capsules using the espresso function
3 or 4 tsp white sugar
Coffee Syrup (Version 2)
100ml freshly brewed espresso coffee (3 Nespresso capsules using the espresso function – froth skimmed off)
100g raw sugar/caster sugar
215g (1 cup) caster sugar
60ml (1/4 cup) water
1. Heat water in a small saucepan over medium/high heat until it starts to boil. In a separate heat-proof bowl place the cream, chocolate, milk and caster sugar in the bowl and over the saucepan over medium/low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
2. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. (I also just place the bowl of gelatine on top of my bowl of boiling water which helps keep it warm/dissolve any extra gelatine powder)
3. Add gelatine to cream mixture and whisk to combine.
4. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set. Or overnight. Make sure the plastic wrap is tight as some of the heat from the mixture may create water droplets and affect the consistency on the top layer of the panna cotta (Although not an issue if using dariole moulds and turning them upside down)
5. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup (steps below) to serve.
Coffee Syrup (Version 1)
1. Place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
Note: You may not even need to heat it over a saucepan if you can dissolve the sugar in the hot coffee/espresso. If using Nespresso capsules, just skim off the froth before serving.
Coffee Syrup (Version 2)
1. Place the coffee and sugar in a small saucepan over medium/high heat until it starts to boil. Reduce down to a medium/low heat and stir until the syrup coats the back of the spoon or until the consistency desired. Please note that if you place the syrup in the fridge (or when cooled down) the syrup will be slightly more thicker and viscous than when it was cooking. Set aside to cool and then place into the fridge if you prefer it to be a thicker consistency.
1. Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don’t bring it to the boil until all the sugar is dissolved.
2. Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.
3. Cook until the mixture is a rich golden colour – don’t let it burn. Remove from heat – the residual heat continues to colour toffee.
- Toffee troubleshooting: A common problem when making toffee is crystallisation. The sugar clumps together into a white and grainy syrup that turns into a messy solid mass. To avoid starting again, try these tips.
- Dissolve the sugar completely before increasing the heat and bringing the mixture to the boil. You’ll know when it’s dissolved – there won’t be any crystals on your spoon.
- Brush any sugar crystals from the side of the pan with a wet pastry brush during the toffee-making process. Undissolved sugar on the side of the pan causes crystallisation.
- Don’t stir the toffee mixture once it comes to the boil – this also leads to crystallisation.
I reduced the sugar from the original recipe as I find the white chocolate already adds a significant amount of sugar to the panna cotta. The panna cotta here is smooth and creamy but slightly denser due to the larger quantity of thickened cream used. Some may prefer a lighter panna cotta (I actually do) but due to the amount of cream used and in the white chocolate too, it really can’t be helped. I’m not sure if increasing the milk quantity and lowering the cream would result in a panna cotta that sets properly but certainly I’ll keep you updated to see if that does work.
The coffee syrup (Number 1) is a more liquid syrup with less sugar. It allows the bitterness and strong espresso flavour to come out and since the panna cotta has enough sweetness, the contrast makes an excellent combination.
Version 2 of the coffee syrup is sweeter due to the requirement to make it more viscous and thicker. You don’t know how many times I tried reducing the first version into a thicker syrup when it couldn’t possibly do so with the minimal sugar added. The consistency of version 2 is lovely though.
As mentioned above, the toffee should only be added at the very last minute, as it will start to turn to liquid when either in contact with the panna cotta or coffee syrup slowly.
This recipe was a crowd pleaser so I definitely can recommend giving it a try and it’s very easy to make as well.
I’m not sure how I came around to liking Panna Cotta’s, it’s probably Masterchef Australia but making a great Panna Cotta that is silky smooth, not too sweet but just enough richness is something I’ve been seeking in a recipe. I’ve made Vanilla Panna Cotta before but I’ve always been fascinated by mango jelly with Vanilla Panna Cotta. I found this recipe on Kothiyavunu.com and it looked great and panna cotta’s don’t take toooo much time, and it’s usually easy enough to make too so I had to try it out.
Preparation Time : 10 minutes + Setting Time : 3-4 hrs
Cooking Time : 15 minutes
Serves : 4
Heavy Cream : 1 cup /240 ml (Or thickened cream)
Sugar : 1 tbsp /15 grms (or to your taste)
Milk/Half & Half : 1 cup /240 ml
Unflavored Gelatin : 1 packet /11/2 tsp
Honey : 1/3 cup /80 ml
Pure Vanilla Extract : 1 tsp
Mango Puree : 1 cup / 240 ml
Sugar : 1/4 cup /60 grms (or to your taste) – I used 1/8 cup
Cool Water : 3 tbsp/45 ml
Unflavored Gelatin : 1 packet /11/2 tsp
1. Pour 1/2 cup of the milk into a bowl and sprinkle the gelatin over. Let stand until gelatin has softened, about 5 minutes.
2. Meanwhile, in a small saucepan combine remaining cup of milk, cream, honey, sugar,and bring to a simmer over medium. Heat until all the sugar and honey have dissolved 5-7 minutes. Remove from heat and stir in the the vanilla extract. Watch the nix carefully as it is prone to splitting.
3. Now add and mix the gelatin until it is completely dissolved and allow the mixture come down to room temperature.
4. Pour into the serving bowls/glass as desired, cover with plastic wraps and refrigerate at least 2-4 hours or until set.
1. Sprinkle gelatin over cool water.
2. Pour mango puree and sugar in a small saucepan and simmer until sugar has dissolved.
3. Now mix the gelatin into the mango mixture and stir until gelatin has dissolved.
4. Remove from heat and allow to cool; pour it over the frozen panna cotta.
5. Allow to set it in a refrigerator for 3 to 4 hours until set.
I think I made the worst mistake when cooking the panna cotta mix. I split the cream. Once it set, I realised that my thickened cream split into three layers! I tried scooping some of the fat from the top out (slightly yellow tinged) to make as “normal” as I could. The recipe wasn’t at fault though, I just left it on the stove too long and let it bubble/boil.
The mango jelly was easy to make, using the same kind of method as with the panna cotta mix and luckily I couldn’t have split that too!
The overall result was still quite decent. The panna cotta came out slightly grainy due to my neglect but flavour wise I couldn’t be happier. However, I found the use of thickened cream/heavy cream to be too dense for my liking. I’m not sure if using the standard cream would be harder to set but it didn’t seem as light as I would have liked. Other then that I enjoyed eating it and that’s as best of compliment I can give.
Brandy Creek Wines & View Cafe have been on many travel Melbourne shows for it’s pleasant scenery and of course, good food.
It has been shown on Postcards, a Melbourne TV travel and food show, a while back and I couldn’t catch it’s name. So I searched endlessly and gave up eventually. However, maybe a year or two later it was shown on Coxy’s Big Break, but I missed the name again. For some reason, I just ended up searching ‘Victoria Paella’ and Brandy Creek Wines shows up at the top.
Curious enough, I looked to see what they had, and the Paella Feast piqued my interest. We also had my parent’s anniversary coming up, so it was good timing.
Located in Drouin East, near Warragul, their Paella Feasts are quite an attraction. With 6 large bowls of 5 different styles of Paella, and one cazuella. You definitely get your monies worth here.
With their Paella Feasts, you are provided a selection of tapas. The golden brown potato tapas (Obvious I don’t know much about Spanish food isn’t it?) was fantastic. This was preapared by Head Chef Courtney Websdale.
Now for the main meal…This particular paella was made for Vegetarians. However, that’s not to say it was in anyway inferior. It didn’t need any meat to make it taste good. With all these fresh vegetables cooked with a tasty stock and nicely cooked rice, what could go wrong?
This Paella is a Photographer’s delight. Also a Pork lover’s delight too, might I add. Their Paella Cerdo y Conejo is a mix of succulent pork, rabbit and apple Paella, topped with amazingly crunchy crackling pork. I have nothing else to say about this one, it was fantastic, and also the first time I’ve eaten rabbit, which had a great flavour to it.
The Paella Machega is cooked with beef, mushroom, quail and egg. The beef was very tender and I can’t really fault it.
The Chicken & Chorizo Cazuella was probably my favourite one. Funnily enough, it isn’t a paella but tasted great nonetheless.
This had tender chicken, and spicy chorizo with saffron rice. The slightly salted chorizo combined with the tomato based sauced, it just appeals to the inner Italian in me.
The Paella de Marisco aka Seafood Paella, had all the great makings of a great seafood paella. Jam packed with fish, prawns, mussels, claims, calamari and baby octopus. It definitely was a seafood lover’s dish. For me it had an overpowering mussel flavour, only because I made my Seafood Risotto not long before this and that was packed full of mussels. So I definitely had my mussel fix by then, and of course I could only notice the mussel flavour here so although it wasn’t something I would go back for that day. I can’t ignore that it was well cooked and had great flavours to boot.
This ice-cream was smooth and crunchy (from the honeycomb) and had a great caramel flavour to it. Delicious
These Spanish doughnuts can be found in a couple of Melbourne eateries now adays, and these crunchy little things were quite tasty I must admit. The chocolate sauce wasn’t too sweet like you can find in Spanish Doughnuts Churros franchises, and these churros have a higher crispy to dough ratio (because they are thinner) but it was really good.
This was probably my favourite dessert. Yes yes it’s just a panna cotta, but it was an (If I can recall correctly) an Vanilla Panna Cotta, with Candied Walnuts and an Orange sauce. It was simply silky smooth and tasted amazing.
Along with your desserts you get to sample their in-house liquers. They definitely go well with their desserts and I had to unfortunately lay the responsibility of designated driver onto my mother because who can resist free tastings of liquers.
Although their Paella Feasts are probably more on the pricey end, a great selection of paella (which you can go back for seconds or thirds, or even takeaway some too!), dessert, tapas, samples of their alcohol and warm drink to complete your meal. It definitely is worth it.
You will need to book for these as there are limited seats (I believe it houses 100) each weekend and they fill up quickly!
Also be warned, you will be satisfied.
570 Buln Buln Rd
Drouin East, 3818
(03) 5625 4498
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