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ginger & coconut pannacotta

September 30, 2009

I remember a time, years ago, when dairy was strictly off limits for me. It was a time of no chocolate or ice cream. No cakes (which were typically covered in cream – and which may also explain my youthful aversion to cake). And oh. Soy. So much soy.

I hated soy growing up. I hated the way it made my milo taste nutty. I hated the chalky residue it left on my teeth herunterladen. I hated that it came out of cartons that lived on a shelf and not from pretty plastic bottles that lived in the refrigerator. I hated the fake strawberry and chocolate and vanilla flavours that were infused in it, and I hated the fact that I was the only one who had to drink it.

ginger & coconut pannacotta

ginger & coconut pannacotta

Fast forward a few years and my dairy intolerance (and the horrible, weeping rashes that came with it) have miraculously cleared up download rainbow six. And, slowly but surely, my world has become a place that is cake-friendly. And ice-cream friendly. And chocolate-friendly.

But I’ll never forget those years where it wasn’t.

So when a white box, packed in vivid green tissue paper and tied with a green ribbon landed on my doorstep, I was quietly pleased on behalf of my previously-dairy-intolerant-self download ard mediathek content. Because here was Carnation Milk, made from soy, that I could use to cook with.

And cook with it I did.

Nestle Soy Carnation Milk

Nestle Soy Carnation Milk

The Carnation Milk still has a slightly nutty flavour, but it isn’t overly strong, and is easily masked by other flavours. Flavours like coconut. And ginger. And honey. And blood orange.

So for you, my dear readers (some of whom I know are dairy intolerant), here is a dessert that I conjured up for you complete forum. Creamy, mellow and udderly dairy free.

Much love,

Shez-of-years-past-who-would-have-gone-nuts-for-something-like-this.

ginger & coconut pannacotta

Don’t worry if you aren’t a huge ginger fan. The flavour only just comes through as a warming sensation on the back of your palette with each mouthful. I’ve served it up with some blood orange segments, candied blood orange zest and slivers of toasted coconut – all of which add a lovely textural contrast and make the flavours really pop windows 10 update herunterladen manuell.

blood orange: segments & zest

blood orange: segments & zest

You will need:

375ml Nestle Soy Carnation Milk
a knob of ginger (I used one the size of two thumbs)
¼ tsp mixed spice
2tbs brown sugar
1½ tsp gelatin powder
¼ C coconut cream (about 60ml)

How to make it all:

how to peel ginger

how to peel ginger

1. Grab a knob of ginger and peel the skin off. I use a teaspoon to do this. To do this, hold the ginger in your non-writing hand, and use the spoon to scrape at the skin – it will come off quite easily javascript download android. Chop your ginger up into grape-sized chunks and give them a good bash with the back of your knife. Or with a rolling pin, meat mallet, or your sister’s favourite textbook.

infusing the soy milk with ginger & spice

infusing the soy milk with ginger & spice

2 netflix herunterladen mac. Open the tin of Nestle Soy Carnation Milk & tip it into a saucepan. Drop the ginger and the mixed spice and sugar in and simmer over a low heat for ten minutes. You can simmer for longer or shorter depending on how intense you want the ginger flavour to be. Scoop out the ginger.

whisking the mixture to cool it

whisking the mixture to cool it

3 sharepoint bilder herunterladen. Take your saucepan off the heat and sprinkle the gelatin over the top, whisking rapidly as you go until all the gelatin appears to be dissolved. Strain the mixture through a sieve and into a jug to get rid of any gelatin lumps.

thick coconut cream

thick coconut cream

4 firefox movies. Let the mixture cool to room temperature and then stir the coconut cream through it. I cooled my mixture down in an ice bath because I was pressed for time – but this isn’t necessary.

5. Divide your mixture between four glasses (or two shot glasses and two very large glasses, as I did) and leave it in the fridge to set. It should take an hour or so die toggolino app herunterladen.

6. Serve with toasted coconut, blood orange segments and candied blood orange zest (which is just a couple tablespoons of sugar, a splash of water, blood orange zest and some stirring in a hot saucepan).

a dairy free dessert

a dairy free dessert


  • #1
    September 30th, 2009

    This sounds great! Love the ginger & coconut combination. I used to hate soy-related products, but now I’d much prefer soy.

  • #2
    September 30th, 2009

    The ginger and coconut combination sounds lovely and I love the look of the candied blood orange! I’m not completely convinced about the soy milk, but it’s nice to know there are more options out there, I still get a bit sick from too much dairy so I understand the pain of lactose-intolerant shez of the past!

  • #3
    September 30th, 2009

    Oh yum! Yes, one of your intolerant readers here. I MUST try the carnation soy…

  • #4
    September 30th, 2009

    Great recipe! I’ve become dairy intolerant, too, but luckily soy milk is a lot more palatable these days. I’ll have to try and find me some of that Carnation.

  • #5
    September 30th, 2009

    I have never tried soy milk, I guess because I have never needed to though it sounds awful from what you described!That’s great news that you can now have dairy again!

    The blood orange is a great contrast to the panacotta!

  • #6
    September 30th, 2009

    I didn’t even know that Carnation had a soy milk. See you learn something new everyday. That’s what I love about foodies. Wonderful dish!

  • #7
    September 30th, 2009

    I’ve never even thought of making pannacotta with soy milk before! it looks so smooth and the coconut cream would add such a luscious velvety texture. hmmm I’m salivating!

  • #8
    September 30th, 2009

    I love pannacotta and the thought of toue pannacotta containing ginger makes it sound even more exotic!!! one of my ultimate favourite deserts and not to mention i’m a lover of soy ever since i converted from normal milk this year.

  • #9
    September 30th, 2009

    I love the smooth texture of the beloved pannacotta. Have never had it with coconut cream before- will try this out- hopefully it will turn out like yours…! Thanks

  • #10
    October 1st, 2009

    Hee hee soy eh 😉 mmmm love your description, makes me very hungry haha yay for contrasting textures!

  • #11
    October 2nd, 2009

    Cute pun with the ‘udderly’ 😛

    This dessert looks rather nice. Love blood oranges 🙂

    Is cooking soy milk any different in flavour or consistency as regular soy milk?

  • #12
    October 4th, 2009

    Amazing (But wonderful) that your dairy intolerance kind of disappeared over the years. I loved soy as a kid, but only in typical Asian desserts.

Shez