Angela, Manager of My Size at Stockland The Pines is
famous for her desserts at Christmas time, especially her Vanilla Panna Cotta.
But not only is Angela a wonderful cook, she also
has a great
money-saving tip for the festive season: “Reuse Christmas wrapping paper offcuts by
creating funky gift tags, Christmas cards or even decorating your tree or
table. It’s a great way to occupy kids!”
- 700ml thickened cream
- 100ml milk
- 1 vanilla pod (or 1 tsp of vanilla paste)
- ½ cup caster sugar
- 2½ gelatin leaves
In a medium saucepan, gently heat the cream, milk, sugar and vanilla over a low heat, being careful not to let it boil.
Remove from heat and stir in soaked gelatin leaves (prepared as per the packet instructions) until dissolved.
Chill the mixture by placing it in the fridge until it thickens slightly
and the vanilla seeds are evenly dispersed. Though times may vary, make
sure to stir the mixture every 10 minutes.
Pour mixture into 4 lightly greased 125ml moulds.
Cover and chill for at least 3 hours.
Serve with a combination of fresh berries or some frozen berries heated slightly in a pan with sugar to taste.
Traditional Christmas dishes from around the world
Sandra's Portuguese Pickled Pork
Angela's Vanilla Panna Cotta
Toni's Greek Shortbread
Thu's Asian Style BBQ Lamb Chops
Elaine's Christmas Pudding