First Anniversary for Tea and Sesame!
A year has passed since Tea and Sesame came into being, starting off as an idea from a casual conversation over an afternoon tea this blog has become much more than I expected; a creative outlet to share my cooking and baking with like-minded people, a way to connect with people all over the world that I would otherwise be a stranger to, and the start of a major change in direction in my ‘real’ life…
Despite promises to myself to post recipes regularly, general life seemed to get in the way. Commuting and working long hours meant weekday dinners tended to be thrown together with little creative thought process and weekends were mostly spent catching up with friends and family with the odd fancier home cooked meal thrown in… Oh how things change! This year I’ve taken the (scary) step of giving up my steady job and challenging myself to fulfill my dream of working and living overseas. Hopefully this coming year will give me time to explore a new way of living and find out what I really want to do now that I am a ‘grown up’. I’ve got a year of travelling and work planned and will be documenting my journey through this blog, so I hope you will stick around to see what I discover…
This exciting adventure started off with a couple of weeks on vacation in Sri Lanka where I was introduced to new culinary delights that I will be sharing with you soon. But first I need to catch up with some recipes that I didn’t get a chance to write up before my holiday.
This post is dedicated to Mellissa, my foodie companion and inspiration for this blog. She is addicted to anything that contains coconut and like me needs a decent dessert to make a good meal complete… Enjoy! 😀
Coconut Panna Cotta with Passion Fruit and Mango
- 1 can coconut milk
- 150 ml double cream
- 2 heaped tbs icing sugar
- 3 leaves of gelatin (use agar agar for vegans)
- Pulp of 3 passion fruits
- Cubes of fresh mango
- Zest of one lime
- Pour the coconut milk, double cream and icing sugar into a sauce pan and gently warm up, turn off the heat as soon as it starts to simmer and do not allow it to come to a boil!
- Prepare gelatin as instructed on the packet, then stir into the warmed liquid
- Pour into small bowls/moulds/ramekins (whatever you want to serve them in) and put into the fridge to set (at least 2 hours for me)
- When ready to serve, top with passion fruit pulp, cubed mango and lime zest
This dessert takes minutes to put together and is so easy to make but tastes so amazing! I served is as part of an ‘Asian inspired’ Afternoon Tea to celebrate a friend’s 30th birthday so served them in little shot sized cups, but you can make larger ones for a dinner party.
The ‘Asian Inspired’ Afternoon Tea also consisted of Cardamom and Salted Caramel Profiteroles, Candied Walnut Carrot Cupcakes and Scones. Recipes to follow…