Berry

Berry & Coconut Panna Cotta Verrines w Hazelnut Crumb

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Panna Cottas
These little delights went so well on the table for my daughters Vintage Rose 1st Birthday! They looked so pretty and elegant! I think anything with layers, always looks so attractive and inviting!

Here they are on the table! Don’t they just look so pretty as part of the setup! 1 - Table stuff

I love to party plan and come up with cute ideas for decorations and of course food! If you are being careful of sugar on the table, then leave the fairy floss off and top the crumb with pretty little violets or other edible flowers.

The easiest way to get the layers even, especially the panna cotta, in all the cups is to pop a tray securely on top of your TM lid with your verrines or cups on that. Bring up your scales and using a jug that pours easily, pour the filling straight in to the cups for precise measurements.

Berry & Coconut Panna Cotta w Hazelnut Crumb
Yields 25
Dairy Free smooth and creamy Panna Cottas with Berry Compote and Hazelnut Crumb! Yummo!
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Berry Compote
  1. 250g Strawberries, fresh or frozen
  2. 250g Raspberries, fresh or frozen
  3. 2 Tbsp Maple Syrup
  4. 1 Tbsp Lemon Juice
  5. 1 tsp Vanilla Essence
Panna Cotta
  1. 1 Litre Organic Coconut Milk
  2. 1 Tbsp Gelatin (grass fed, unflavoured)
  3. 120g Honey or Maple Syrup
  4. 2 tsp Vanilla Essence
Hazelnut Crumb
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Organic Butter, cubed & chilled
  6. 40g Desiccated Coconut
  7. 1 tsp ground Cinnamon
  8. 50g Pink Persian Fairy Floss
  9. 24 x 75ml Verrines/glasses/containers
Instructions
  1. Place all the compote ingredients into the Thermomix with the simmering basket on top of lid in place of MC and cook 20-25 Mins/100°/Speed 1/Reverse, or until becoming thickened and somewhat jammy. Pour about 2 tsp into each verrine and place in the fridge for 30 minutes to set.
  2. Place a small bowl on top of the TM lid and weigh 125g of the coconut milk into it. Sprinkle the gelatin on top and set aside to soften. (There is no need to stir, just leave it to bloom and absorb the liquid.)
  3. Place the remaining coconut milk, honey and vanilla into the Thermomix bowl and cook 10 Mins/80°/Speed 3.
  4. Add the softened gelatin and stir 3 Mins/80°/Speed 3 to dissolve.
  5. Pour approximately 2 Tbsp (40ml) into each verrine and place back into the fridge to set for 2-3 hours.
  6. To make the crumb, preheat the oven to 180°C and line a large baking tray with baking paper.
  7. Place the hazelnuts into the Thermomix and chop 15 Sec/Speed 4. Set aside.
  8. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the coconut and cinnamon and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  9. Roughly crumble over the prepared baking tray and bake for 25-30 mins or until golden brown.
  10. Remove from the oven and cool before placing into the Thermomix and crumbling 5-10 Sec/Speed 4. ( Don't over crumble it, some nice crunchy bits will add dimension of texture.)
  11. Top the set verrines with 1 Tbsp crumbs and just before serving place fluffy handfuls of Persian fairy floss on top!
Notes
  1. I used 75ml Verrines here, however you could use cups or glasses.
  2. Be careful you don't put the fairy floss on too far out from serving as the moisture in the air will cause it to deflate and go sticky.
Kitch'n Thyme http://kitchnthyme.com.au/

Apple & Mixed Berry Crumble

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Apple & Berry Crumble 2

This is an absolute old family favourite! With similarities to the way mum used to make it growing up, I think this crumble is everything you want a crumble to be! Fruit that is perfectly cooked, not completely mushy, and a crumble topping that is biscuity and crunchy, with no sogginess!! Yum!

The Blueberry crumble tarts which were one of the first recipes I put up on the blog are pretty much an extension from this recipe! So if you enjoy/have enjoyed those tarts then I’m sure you will love this crumble.

I use a little coconut sugar in the filling (about 2 Tbsp) just to take the edge of the tartness of the apples. You could replace with a little honey if desired.

The hazelnuts are so delicious in the crumble topping. If you don’t have them, you can use almonds, which are just as delicious. Quite often I’ll do this crumble with pear and apple and the hazelnuts are such a good combination with the pear.

This crumble is best served with Frangelico Crème Anglaise! Naughty I know, but oh so yummy!! I’ll share the recipe for that at some stage. I don’t make it very often these days, as I’ve significantly reduced my dairy intake for a number of different reasons.

You can serve hot or cold with dairy or coconut yoghurt and fresh fruit for breakfast or as a sumptuous dessert with your choice of icecream….healthy homemade I mean!!! Enjoy!!!

Apple & Mixed Berry Crumble
Serves 6
A very old family favourite that makes the perfect breakfast treat or dinner dessert!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Filling
  1. 6-8 Large Granny Smith Apples, peeled & sliced thinly
  2. 300g Organic Frozen Mixed Berries
  3. 40g Coconut Sugar
  4. 1 Lime, juiced
  5. 1 tsp Vanilla Essence
  6. 100ml Water
  7. 2 Tbsp Cornflour (diluted in 2 Tbsp extra water)
Crumble Topping
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Butter
  6. 60g Oats
  7. 40g Desiccated Coconut
  8. 1 tsp ground Cinnamon
Instructions
  1. Preheat oven to 180°C.
  2. Place all the filling ingredients, except the cornflour into a large pot. Place onto a medium heat, cover with a paper *cartouche and simmer for 10 minutes or until the fruit is tender, stirring a couple of times during cooking. (**You can do this step in the Thermomix too, however you may wish to dice the fruit if so as the slices won't remain completely in tact in the Thermomix.)
  3. Pour over the cornflour mixture and stir through quickly and gently with a silicon spatula. Pour into a large pie dish or baking dish.
  4. To make the crumble, place the hazelnuts into the Thermomix and chop 5-10 Sec/Speed 4. Set aside.
  5. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  6. Crumble over the apple & berry mixture evenly. Bake for 25-30 minutes or until golden brown.
Notes
  1. *A paper cartouche is just a little round piece of baking paper, used instead of a lid. It keeps the contents submerged and reduces evaporation. You can either use a pen to trace the size you need or fold a square of baking paper in half and half again, then into a triangle and cut at the desired length to get the right sized circle.
  2. ** To make the filling in the Thermomix, place quartered apples into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse. Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse.
Kitch'n Thyme http://kitchnthyme.com.au/