Sweet moments and desserts inspired by previous Masterchef creations

Since my last experiment making Tomato honey olive oil panna cotta raspberry and garlic puree, from Masterchef. Using Masterchef recipe as a guide with my intention to always being creative so I am pairings my own ingredients which is sweet and tangy. I didn’t do the granita and balsamic and black pepper garlic glaze as Masterchef Declan and Brent did. 

“Medley cherry tomatoes are a mix of different coloured and flavourful cherry tomatoes, varying in shape and size. They are rich in vitamins A and C, and lycopene, an antioxidant that supports overall health. These tomatoes enhance the look and taste of salads, appetizers, and other dishes. Vitamin C helps the immune system, while vitamins A and C are vital for healthy skin. Vitamin A is important for eye health and may lower the risk of age-related vision problems. Lycopene has been linked to a lower risk of heart disease. However, tomatoes are acidic, so those with acid reflux or GERD may need to limit their consumption. Some people might also be allergic to tomatoes.”

“Manuka honey is a unique honey from Australia and New Zealand made by bees that pollinate the Leptospermum (tea tree) plant. It has special antibacterial and anti-inflammatory qualities due to a compound called methylglyoxal (MGO). It helps with wound healing, soothes sore throats, promotes gut health, and may improve skin conditions. It creates a clean, moist environment for wounds, helping them heal faster and reducing scarring. Can ease sore throats and pain from respiratory infections. Manuka honey acts as a prebiotic, encouraging healthy gut bacteria and may help with digestive issues like acid reflux and bloating. Also help improve skin issues such as acne, eczema, and dermatitis. Additionally, studies indicate that Manuka honey can reduce plaque and gingivitis, enhancing oral health.”

I am glad it turned out perfect and beautiful. My family and friends said it was sweet, tangy and delicious. Let’s cook healthy dessert!!!

Ingredients

Tomato honey oil panna cotta raspberry
300 ml thickened cream
70 ml milk
2 gelatine sheets
1-2 Tsp gelatine powder
3 Tbs hot water
50 g castor sugar
6 medley cherries tomato
4 Tbs water
2 Tbs manuka honey
1 Tbs olive oil

Manuka olive oil puree

1/8 c white wine balsamic vinegar
1-2 Tbs manuka honey
1 1/2 Tbs castor sugar
1 Tbs oil
1 Tbs lime juice
salt

Method

Tomato honey oil panna cotta

Grease jelly mould with some oil. In a bowl add enough water place in freezer for about 5-7 minutes, remove from freezer put 2 gelatine sheets in to softened about 15 minutes; set aside. In Nutri Bullet put 6 medley cherries tomato and 4 Tbs water and blend until puree, set aside. In a pot over medium heat add cream, milk, sugar, oil, tomato puree and honey. Stir until combined and reaches just below boiling point.

Switch off hob. Squeeze gelatine well and add to cream mixture and stir until dissolved. Strain over a sieve into a jug. Set it to cool slightly, this is the time to see if mixture has thickened; in a glass add 3 Tbs hot water and 2 Tsp gelatine powder, stir until powder dissolved, pour into jug, stir to combine well. Let it sit for about 5 minutes to cool and thickened a bit. Gives a couple of stirs then pour into prepare mould. Place the mould in fridge overnight.

The next day, do the manuka olive oil puree

In a nutri bullet put olive oil, lime juice, and white wine balsamic vinegar; blend to mixed well. Then transfer to a pot and add sugar and honey. Simmer until reduced by half and looks like syrup consistency. Remove from hob and let it cool completely.

Meantime, unmould the panna cotta onto a plate. When manuka olive oil syrup had cold down. Spoon some around the top of panna cotta. Place back in fridge for 1-2 hours. Serve with coffee tea, and or with ice cream.

https://helenscchin.com/2024/07/06/tomato-honey-olive-oil-panna-cotta/

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