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Vanilla Bean Pannacotta – Regular recipe and Thermomix adaptation

Vanilla Bean Pannacotta

Vanilla Bean Pannacotta

For when you’re just craving something small and sweet to finish your meal!


600mL unsweetened almond milk

1/3 cup cold water

2 sachets Queen brand Jel-It-In

400mL can 100% coconut cream

Seeds scraped from 1 vanilla bean or 2 tsp vanilla bean paste (not essence!).

4 Tbsp castor sugar

3 cups sliced strawberries (or other fruit of choice e.g. cubed mango, peach, blueberries etc.)


Pour the almond milk and water in to a pot, or your thermomix, and sprinkle in the Jel-It-In. Stir well to combine or pop the thermomix to speed 2 for 60 seconds.

Add coconut cream, sugar and vanilla bean.

Stovetop cook over a low flame, gradually increasing to boil over the course of 5 mins, stirring constantly. Reduce to simmer for one minute then remove from heat. If using the thermomix, set temp to 100C, speed 2, for 10mins. As soon as you notice the temperature reaches 100C, let it proceed for one more minute and then press stop.

Pour into 8 ramekins/oiled moulds/teacups. Refrigerate 2 hours to overnight.

If using a mould you’ll need a knife to break the seal between the mould and the pannacotta and turn it onto a serving plate, otherwise just leave the pannacotta in the ramekin or tea cup. Garnish each with 3/4 cup berries (or other fruit of choice).

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Vanilla Bean Cupcakes with Dark Chocolate Ganache

Vanilla Bean cupcakes with chocolate ganache


My husband doesn’t have a sweet tooth and rarely will eat cake – but since we have 2 daughters that take after mum he will never have a cake-free birthday again! Given he loves vanilla bean ice cream we thought he might appreciate these this year…Soft cup cakes speckled with real Tahitian vanilla bean and dark chocolate ganache to mess up his fingers. We even made extra small ones for him just in case us girls would, dear oh dear, have to finish them for him!

Vanilla Bean Cup Cakes

1 cup unsweetened almond milk

1 tsp apple cider vinegar

1 Tbsp chia seeds

1 ¼ cups plain flour (I used spelt flour, which makes the cakes a little more dense)

¼ cup cornflour

1 ½ tsp baking powder

½ tsp salt

⅓ cup olive oil

¾ cup raw sugar

1 ½ tsp vanilla bean paste plus vanilla bean scraped from 1 whole vanilla bean

Dark Chocolate Ganache

⅓ cup unsweetened almond milk

100g dark chocolate (I use 52% cacao)

2 Tbsp pure maple syrup


For the cup cakes, preheat oven to 180C or 150 C if fan-forced. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk, vinegar and chia seeds in a small measuring jug and set aside for 10 minutes to make “chia egg replacer”.

Mix the flour, cornflour, baking powder and salt into a medium bowl and mix.IMG_0738

Transfer the “chia egg replacer”, oil, sugar, vanilla bean paste and vanilla bean into a large mixing bowl. Beat together (I use an electric mixer set to “beat”) until all combined. Slowly add in the flour mixture and continue to mix (medium speed) until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 15 to 20 minutes. Transfer to a rack to cool.

Meanwhile, prepare the ganache.Dark choc ganache

In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Stir with a wooden spoon until the chocolate has almost melted. Turn the heat off and continue stirring until the chocolate is fully melted, the consistency should be smooth. Allow ganache cool for 10 minutes.

To ice the cup cakes, dip the top of each cooled cake into the ganache and set them on the serving platter. Spoon drizzle the remainder of the ganache over cupcakes. Vanilla Bean cupcakes with chocolate ganache bLet the ganache set at room temperature for at least an hour if you can wait that long, or place in the fridge to set. If you can’t possibly wait and don’t mind messing up your fingers and face, serve them immediately to equally messy but happy beings!

Vanilla Bean cupcakes with chocolate ganache c

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Super Sticky Vanilla Bean Rice with Berries

Sticky vanilla bean rice and berries

So simple to make, so sweet to eat, so much better than ice cream! Serves 6 at only 176 calories!


1 cup Chinese sticky rice

1 cup 100% coconut cream

½ cup stevia (or raw sugar)

vanilla bean scraped from 2 whole vanilla pods

300g organic strawberries

300g organic blueberries


Place the unranked rice in a saucepan with 1.5 cups of purified water and bring to the boil. Reduce heat and simmer, covered for 12-15 minutes then remove from heat but remain covered

In a separate saucepan bring to the boil the coconut cream diluted with ½ cup purified water. Add the sweetener and vanilla bean and stir over a medium-low heat until dissolved.

Sticky vanilla bean rice in panStir the vanilla-coconut through the rice until soaked and allow to thicken. Transfer to a medium sized bowl and allow to cool, covered in the fridge.

Serve cold with sliced strawberries and blueberries, or your favourite fruit of choice (mango is also delicious).

Nutritional information (per serve)
Calories 176
Fat 8.5g
Saturated fat 4.2g
Carbs 19.1g
Fibre 1.4g
Sugars 1.8g
Protein 2.7g
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