Bill Granger Honeyed Yoghurt With Rose Water Scented Peaches Recipes
GRILLED PEACHES WITH HONEY, YOGURT AND MINT
Provided by Michael Symon : Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- These are great to serve next to Lizzie's Granola for brunch.
- Preheat the grill on the highest setting.
- Brush the peaches with the olive oil, sprinkle with salt and place on the grill, flesh-side down. Grill for 1 to 2 minutes without moving. Transfer the peaches to a platter and top each half with a large tablespoon of yogurt, drizzle with honey and top with torn mint.
BILL GRANGERS YOGHURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES
I made this for the first time for some friends and we all loved the combination. Bill Granger is a chef in Australia who makes lovely fresh food and has published a few books. This certainly cleans your palette. Its gorgeous!
Provided by aunty carol
Categories Gelatin
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
- Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
- Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
- To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
- To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.
Nutrition Facts : Calories 334.5, Fat 18.8, SaturatedFat 11.5, Cholesterol 68.4, Sodium 62.4, Carbohydrate 38.9, Fiber 4.1, Sugar 32.7, Protein 5
BILL GRANGER - HONEYED YOGHURT WITH ROSE WATER SCENTED PEACHES
Bill Granger is famous for simple food which tastes amazing. This is a perfect example of why he such a great chef & one of my favourites! Very simple to put together...
Provided by Um Safia
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the caster sugar and rose water in a pan with 1 litre/1¾ pints of water and bring to the boil.
- Cut a small cross in the top of each peach, then add to the pan and simmer for 5 minutes.
- Take the peaches out of the syrup and slip off the skins, then return to the syrup and cook for 10 minutes until the syrup has reduced by half. Strain and cool.
- Make the honeyed yoghurt by mixing together the yoghurt and honey, then serve with the rose-scented peaches and drizzle over some of the remaining syrup.
Nutrition Facts : Calories 569.9, Fat 0.2, Sodium 0.6, Carbohydrate 147.3, Fiber 1.5, Sugar 146, Protein 0.9
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