Happy Belated Moon Festival Everyone!
I know that I’ve been behind on my posts, missing about three weeks of content due to traveling. I went on the trip prepared, however, travel, work, and a flu still got the better of me.
So, I’m about one week late on the whole Moon Festival celebration, but I’m still quite excited about this post. I feel like this recipe was purely experimental, different, and unusual, it will also be a good solution to alt the wrinkly leftover pomelos.
First things first, throughout my travels in the UK and Paris, food was a definitely a big thing on my list of must dos. Let’s be honest, haggis, black pudding, scotch eggs, baked beans, as well as fish and chips aren’t exactly the tastiest, although, always good to try once! But then Paris, my goodness! Wished my stomach was bigger to handle all the glorious food and pastry that Paris has to offer! Fresh fish, beef tartare, buffalo cheese, duck salad, charlotte cake, eclairs…you name it!
Here’s a sneak peak at what Angelina has to offer, easily one of the most beautiful tea rooms anywhere! My colleagues and I had Traditional African hot chocolate, which was incredibly rich and creamy…then we couldn’t resist ordering the Charlotte aux fruits rouge and the Fraisier….delicious! no regrets there!
我們先跳開一下，雪兒出差的時候 去到一個新地方，一定要品嘗當地的食物。不過，也証實了英國的食物真的不是很美味…羊雜碎、黑布丁、炸蛋、烤豆、炸魚薯條等該吃的經典食物都吃了，只能建議沒有吃過的朋友可以品嘗一次啦 但真的說不上好吃耶 但如果你有機會去到巴黎…天阿！法國人對於食物的敏感度及要求不愧是全球知名的，不管在大街、小巷，東西都很好吃，不太可能採到地雷 新鮮的海鮮、牛肉、起司、沙拉還有吃也吃不完的糕點！ 在這快速介紹一家必去的下午茶店：Angelina 我們點了三杯特濃的熱巧克力似乎是非洲傳統口味還有兩款莓果口味的小蛋糕。單價雖然不便宜但一點都不後悔阿！
Ok, enough. If you would like to read more about my time abroad, leave me a comment to let me know. I may just blog about it anyway…(laughs).
Back to pomelos. Right, one of the biggest traditions during Chinese Moon Festival is to eat moon cake and pomelos. This year I decided to experiment with a pomelo dessert and I came up with panna cotta with candied pomelo. The end result was interesting, good, if you like the strong taste of pomelo, and a little bitterness if you add in the rinds like I did. It makes for great decor but at the same time, you may want to leave it at that, decor, not devour.
The panna cotta itself is made in a very easy and traditional way using either cow or coconut milk. Then I juiced up the pomelo and cooked it down to a syrup, leaving some rind and meat for decoration and texture.
OK 回到今天的甜點…奶酪製作過程很簡單 其實只要把所有材料加熱放冰箱等她凝固就好 最重要的就是比例要抓對就會成功！奶酪可以有許多變化，今天雪而決定做中秋節限定款，麻豆文旦口味。你有想過這樣做嗎？嘿嘿，其實味道滿特別的。不過加了柚子皮候有點苦澀，如果想嘗試的會建議省略 （或當裝飾就好請不要誤食）。
- 2 medium sheet of gelatine (11 x 7.5cm)
- 250ml double cream
- 35g caster sugar
- 50ml milk
- 1/2 pomelo
- 20g caster sugar
- Put your gelatine sheets in cold water.
- Heat up double cream, caster sugar, and milk while stirring thoroughly.
- Turn the heat off right when your mixture starts bubbling.
- Rinse the gelatine before adding it into your mixture. Stir until your mixture starts to thicken.
- Pour into containers then chill in the fridge for at least 2 hours.
- Cut and peel your pomelo. Blend to make pomelo juice. Heat it up in a pan with caster sugar until thicken.
- Make sure the pomelo syrup cools before pouring it onto the chilled panna cotta.
- Use candied rind as decoration (optional).
Bon appetit! I hope you give this panna cotta a try soon!