My kids LOVE jelly, so I thought that we would work together in the kitchen to whip up these Halloween inspired pannacotta ‘pumpkins’. A little bit wobbly and a lot of fun, these Halloween ‘pumpkin’ panacottas are a healthy Halloween alternative.
I thought that it might be nice to whip up these recipe using Australian peaches, seeing as the Australian nectarine and peach season opens in November.
I know that this might not be in season with our Northern Hemisphere readers (who are the most into Halloween), but I hope these Halloween ‘pumpkin’ panacottas (aka peach pannacottas) can appeal to all of my readers.
HALLOWEEN ‘PUMPKIN’ PANNACOTTAS (AKA PEACH PANNACOTTAS)
2 tsp powdered gelatine
1/2 cup of buttermilk
1/2 cup of peach purée
1¾ cups pouring cream
1/4 cup caster sugar
Pretzels and Mint leaves for garnish
Soften the gelatine in 2 tablespoons of the buttermilk and set aside. Heat a small saucepan over low heat.
Place the remaining buttermilk, peach purée, cream and sugar in the saucepan and stir until dissolved. Stir through the gelatine mixture. Pour into 6 x ½ cup-capacity (125ml) moulds and refrigerate for 2 hours or until set. To serve, turn out and top with the pretzels and mint leaves.
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Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.