Panna cotta with spiked blackberry coulis
Create the wow effect with this easy to prepare dessert using simple ingredients. Guaranteed to please!
250ml single cream
90g caster sugar
1 vanilla bean
100g fresh or frozen blackberries
50ml Barlovska Vanilla Bean Blackberry liqueur
To a saucepan pour the cream, 50g caster sugar, and scrapings from the vanilla bean. Stir and bring it to boil.
In a meantime, dissolve 1 teaspoon of gelatine in 50ml milk and leave for 5 minutes.
Once cream mixture starts boiling, remove from the heat. Pour in the gelatine mix and whisk until dissolved.
Pour the combined mixture straight into a glass and leave in the fridge for a couple of hours to set.
Add frozen blackberries to a sauce pan with 50ml water and the remaining caster sugar, bring to the boil then simmer for 15 minutes, stirring occasionally.
Remove from the heat, then stir in the liqueur.
Pour blackberry coulis over panna cotta and serve.
How to make Spiced Coffee Martini?
Lemon and grapefruit trees are the classic fruit trees in our gardens in New Zealand. I'm lucky to have this amazing, old grapefruit tree which is still going strong after 50 years. It has very juicy, sweet flesh with just a hint of bitterness. Really perfect for a simple cocktail with Spiced Honey Liqueur.
If you have this tree in your garden, you need to try it. Otherwise, get some unsweetened juice from a shop and try the cocktail too!
To make a quick and simple drink just squeeze juice out of 3 grapefruits to a tall glass, add 30ml of Spiced Honey Liqueur, finish with a few ice cubes and splash some sparkling water.
Forget about hot water bottles and merino socks. Warm her up in style this Mother’s Day with Spiced Apple Toddy.
60ml of Spiced Honey Barlovska
150 ml apple juice (unsweetened)
Slice of lemon
1. Heat up the juice.
2. Pour liqueur to a glass mug and top it up with the juice.
3. Drop in a slice of lemon with some cloves. Squeeze in some lemon.
20g dry yeast
125g unsalted butter
125g caster sugar
Orange peel from one orange
60ml sunflower oil
30ml Spiced Honey Liqueur
250g icing sugar
Juice from one orange
Dissolve dry yeast in a bowl with two spoons of warm milk and a teaspoon on sugar. Leave it for 10 minutes in a warm place, covered with a cloth.
Mix flour with sugar in a bowl. Melt butter in a pot and leave it to cool down. Beat 2 whole eggs and 1 egg yolk. Now add butter, eggs and the yeast starter to flour and mix well. Leave it to rest for 10 minutes.
Slowly start pouring oil to the mixture while kneading. Keep kneading for at least 10 minutes, until the mixture is very smooth. Add raisins and orange peel and mix some more. Oil your cake tin with some butter and transfer the mixture to your cake tin, cover it with a cloth and leave it for another 30 minutes a warm place. Set your oven for 180C. Bake for 30 minutes.
Once the cake cools down, soak it with Spiced Honey Liqueur (or orange juice if it’s for kids) by pouring the liquid slowly over the cake.
Now mix icing sugar with orange juice and pour it all over the cake. Decorate with orange peel and raisins.
You may enjoy Babka with a small serving of Spiced Honey Liqueur, at room temperature or over ice.
Use ingredients at room temperature, butter and milk only warm, not hot.
Avoid drafts in the kitchen to allow yeast to grow nicely.
We used a fluted cake tin but any round tin will work.