Women's Weekly Food

CHOCOLATE, HONEY&REDBERRYPARFAITPREP + COOK TIME 4 0 MINUTES (+ COOLING,FREEZING & STANDING) SERVES 8You’ll need to start this recipeat least a day ahead.½ cup(80g) almond kernels1 vanilla bean400g fresh ricotta⅔ cup (230g) honey2 cups (560g) greek−stylenatural yoghurt100g dark chocolate(70% cocoa), chopped100g raspberries100g cherries, pitted,halved2 tablespoons honey, extraraspberries and pitted cherries,extra, to serve1 Preheat the oven to180°C/160°C fan. Line the base of a10.5cm x 23.5cm terrine or loaf panwith baking paper, extending paper2cm over two long sides.2 Spread nuts in a single layer onan oven tray. Roast for 10 minutesor until skins begin to split. Removefrom tray. Cool. Chop coarsely.3 Meanwhile, split vanilla beanlengthways and scrape seeds intoa food processor. Add ricotta andhoney. Process until smooth.Transfer mixture to a large bowl.4 Fold in chopped nuts, yoghurt,chocolate, raspberries and cherries.Spoon mixture into pan. Smoothsurface. Cover with foil. Freeze for8 hours or overnight until firm.5 Wipe base and sides of panwith a warm cloth. Turn parfaitonto a chopping board. Stand for10 minutes before cutting into sliceswith a large straight−bladed knife.Divide slices among shallow servingdishes. Drizzle with extra honey andtop with extra berries and cherries.``````BUTTERMILK PANNACOTTAS WITHSTRAWBERRY SALADPREP + COOK TIME 2 5 MINUTES (+ COOLING& REFRIGERATION) SERVES 6``````5 small gelatine leaves (25g)¾ cup (180ml) milk2 teaspoons fresh thyme leaves,chopped finely (see cook’s notes)1¼ cups (310ml) buttermilk⅓ cup (80ml) pure maple syrup1 teaspoon pure vanilla extract``````STRAWBERRY SALAD250g strawberries, diced1 tablespoon extra virgin olive oil1 tablespoon fresh thyme leaves``````1 Soak gelatine sheets in a bowlof cold water for 5 minutes oruntil softened.2 Place milk and thyme leaves in asmall saucepan. Bring to a simmer,taking care not to boil. Squeezeexcess water from gelatine. Add tohot milk. Whisk well to dissolve.Remove milk mixture from heat.``````Cool completely. Blend or processuntil smooth. Strain into a large jug.3 Stir buttermilk, maple syrup andvanilla into gelatine mixture. Dividemixture evenly among 6 x 100mldariole moulds. Refrigerate for4 hours or overnight to set.4 Just before serving, makestrawberrysalad.5 Carefully turn out panna cottasonto small plates. Serve withstrawberry salad.``````STRAWBERRY SALADCombine ingredients in a small bowl.COOK’SNOTESBUTTERMILK PANNACOTTAS WITHSTRAWBERRY SALADSwap mint for the thyme,if you like.If you have one, use a stickblender to blend the gelatinemixtureasitworkswellwiththe smaller amount of liquid.Dariole moulds are smallcylindrical moulds. Use anysmall serving dishes you haveof a similar capacity.Celebrate In Season