2019-10-01_Australian_Womens_Weekly_NZ

140 The Australian Women’s Weekly | OCTOBER 2019

Diabetes friendly

Buttermilk panna cotta
with strawberry salad
SERVES 6 PREP AND COOK TIME 25 MINUTES
(+ COOLING AND REFRIGERATION TIME)

5 (25g) small gelatine leaves
¾cup (180ml) milk
2 teaspoons fresh thyme leaves,
chopped finely
1 ¼cups (310ml) buttermilk
⅓cup (80ml) pure maple syrup
1 teaspoon pure vanilla extract
STRAWBERRY SALAD
250g strawberries, diced
1 tablespoon extra virgin olive oil
1 tablespoon fresh thyme leaves

1 Soak gelatine leaves in a bowl of cold

water for 5 minutes or until softened.

2 Place milk and thyme leaves in a small

saucepan; bring to a simmer, taking care

not to boil. Squeeze excess water from

gelatine, add to hot milk; whisk well to

dissolve. Remove milk mixture from heat;

cool completely. Blend or process until

smooth; strain into a large jug.

3 Stir buttermilk, maple syrup and vanilla

into gelatine mixture. Divide mixture evenly

among 6 x 100ml capacity dariole moulds.

Refrigerate for 4 hours or overnight to set.

4 STRAWBERRY SALAD Just before

serving, combine ingredients in a

small bowl.

5 Carefully turn out panna cotta onto

small plates; serve with strawberry

salad.

Not suitable to freeze or microwave.

Jaffa self-saucing pudding

SERVES 6 PREP AND COOK TIME 45 MINUTES

1 large (300g) orange

⅓cup (50g) self-raising flour

⅓cup (55g) wholemeal self-raising flour

¼cup (30g) Dutch-process cocoa

¼cup (55g) brown sugar

⅓cup (80ml) skim milk

1 egg

1 cup (250ml) boiling water

300g no-added-sugar, low-fat

vanilla ice-cream

1 Preheat the oven to 150°C (130°C

fan-forced). Lightly grease a 1 litre

(4 cup) ovenproof dish.

2 Finely grate the orange as needed

to get 1 tablespoon rind; shred the

remaining rind into long strips. Juice the

orange (you need 1 tablespoon juice).

3 Sift the flours and 1½tablespoons

of the cocoa into a large bowl. Add

1 ½tablespoons of the sugar; stir

to combine.

4 Whisk the milk, egg, orange juice

and finely grated rind in a medium

bowl. Add to the flour mixture; fold

until just combined.

5 Spoon the pudding mixture into a

dish. Place the dish on an oven tray.

Combine the remaining cocoa and

sugar in a small bowl; sprinkle over

pudding. Carefully pour over the

boiling water; bake for 25 minutes

or until set.

6 Sprinkle the pudding with the

shredded orange rind and serve

with ice-cream.

Not suitable to freeze or microwave.

Extracted from

The Australian

Women’s Weekly’s

Taking Charge of

Diabetes, RRP

$36.99. Available

from selected

booksellers or

awwcookbooks.

com.au

● 5.3g total fat

● 578kJ (138 cal) ● 17.3g

carbohydrate ● 4.9g

protein ● 0.9g fibre

● 47mg sodium

Nutrition

FOOD PREPARATION BY REBECCA LYALL AND AMAL WEBSTER.

Buttermilk panna

cotta with

strawberry salad