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Tag: Physalis

Coconut Panna Cotta with Physalis Coulis

Although I’ve eaten this before in Italy and in a variety of restaurants, I’ve never made panna cotta at home. My only inspiration today was reading David Lebovitz’s blog and realising it’s such an easy dessert to make.
Panna Cotta is a traditional Italian dessert, which is basically cooked cream. I’ve made a slightly different version than David’s, which you can view here because I didn’t want to use any heavy cream.I wanted to make it completely from coconut milk and yoghourt, but I was afraid of having the coconut and yoghourt flavours become overpowering. With the combination below, you can probably omit the cow’s milk and use 3 cups of yoghourt instead. For my taste, I like the just enough coconut flavour one cup provides; and I’m not sure I would want to increase it to two. However, you may prefer it stronger. Additionally, I would’ve normally substituted honey in a recipe like this, but as it was my first time making it, I stuck to the original sugar.
Coconut Panna Cotta with Physalis Coulis
Ingredients
  • 2 cups of plain, sugar free yoghourt
  • 1 cup of coconut milk
  • 1 cup of cow’s milk
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract or the seeds of one vanilla pod
  • 4 1/2 teaspoons of powdered gelatin
  • 6 tablespoons of cold water
Process
Prepare your molds by greasing them with coconut oil.
Heat the yoghourt and milks in a saucepan with the sugar. Once the sugar is dissolved, remove from heat and add the vanilla.
Sprinkle the powdered gelatin over the cold water and allow to sit about 5 minutes. Add to the milk mixture and mix well with a whisk.
Pour into molds and refrigerate for at least 2 hours. I let mine sit overnight.
Physalis Coulis
Ingredients
  • 250g of physalis, cut in half
  • 50g of sugar
  • 2 tablespoons of water
Process
Wash and cut the physalis. In a saucepan, add the fruit, the sugar and the water. Allow to cook, reaching a boiling point. Simmer until the fruit is tender.
In a blender, or with a minipimer, pulse the mixture until you have a sauce. Strain, if you do not like the seeds in it. (I did not strain mine.)
Run a sharp knife along the edge of each panna cotta and unmold each onto your serving plates. Pour the coulis over and around the panna cotta.
If you’ve used molds, where you want to keep the panna cotta inside, simply pour the coulis on the top and serve inside the mold. (For example, wine glasses can also be used as a pretty serving container.)
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This post is part of the Berry nice to meet you – Sweet Adventures blog hop hosted by Christina from The Hungry Australian. Please visit The Hungry Australian, Berry nice to meet you page for instructions on how to join!

Sweet Adventures are monthly blog hop events brought to you by your hostesses – The Hungry AustralianDining With a StudThe Capers of the Kitchen CrusaderDelicieux and 84th & 3rd.

Don’t forget to check out the other delicious berry creations this month below.

Orange-Physalis Salsa

Orange-Physalis Salsa

Ingredients
  • 2 oranges
  • 1 small onion, finely chopped
  • 1/2 cup parsley or cilantro leaves, chopped
  • 10 physalis, cut in fourths
  • 3-4 tablespoon olive oil
  • 1 tablespoon vinegar
  • 2 guindillas (dried cayenne pepper), ground
  • salt, to taste
Process
Peel and cut the oranges, keeping the pulp only. Add all of the rest of the salsa ingredients and mix well.
Serve over your favourite fish. We ate it with orange marinated, oven-baked wild salmon filets, accompanied with sweet potato fries and moroccan spiced fava beans. Yummy!
Physalis, orange pulp, onions and parsley

Orange Blossom Infused Physalis Fruit Tarts, with Chocolate

I first discovered Physalis in Germany; and since then, I usually buy these beautiful little berries as garnish for my dishes or desserts. Recently I had bought them before a trip, and when I got back, they were still looking good. They are usually a bit tart, generally being a prettier sight than all that pleasurable for the palate. However, after more than two weeks, the physalis had ripened to a delicate sweet flavour!  

This of course got me thinking…I had already been wanting to experiment with them.. that I needed a recipe for physalis. I don’t want to keep using them only as decoration. In my quest for a recipe, I’ve learned that the physalis can stay fresh for months in a dry atmosphere (that’s why mine are still good!). Best of all yet, for those of us living in the UK, they are cultivated in England, so that keeps the prices more reasonable. 

The fruit is originally from South America and parts of Asia and is rich in vitamins A, C, phosphorus and iron, as well as alkaloids and flavonoids. It purifies the blood, strengthens the immune system, relieves sore throats and helps reduce cholesterol. The native population of the Amazon use the fruits, leaves and roots in the fight against diabetes, rheumatism, skin, bladder, kidney and liver. Recent studies seem to be showing that it is an effective immune stimulant and can be used to combat certain types of cancer. For more information, check the Rainforest Database

I actually decided upon two different recipes to make with the physalis, one savory and one sweet. I’m sharing the sweet one here, which by the way is gluten-free and sugar-free! I made it with the physalis and other fruit I had on hand, but you can make it with about any fruit you like. 


Orange Blossom Infused Physalis Fruit Tarts, with Chocolate (makes 9 cupcake holders)

Ingredients
For Crust

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • olive oil, optional (I used 1 tablespoon)
  • 1 small cayenne pepper
Preheat oven, on fan, to 180C. In a blender, pluse all ingredients together until the nuts are ground and you have a sticky paste. Put into bottom of your molds and press firmly covering about 1cm of the bottom, depending on the size of your molds. (I used a cupcake holder, as I don’t have tart pans…note to self: buy tart pans! 😉

Bake in oven for 3 minutes. Set aside and cool. 
For Tart
  • 200g of coconut pulp
  • 2 medium bananas, fairly ripe
  • 1 1/3 cup of freshly squeezed orange juice
  • 8 physalis
  • 12 strawberries
  • 12 dates, pitted
  • 2 teaspoons of orange blossom water
  • 1 teaspoon vanilla
  • 1 package of gelatin, about 12g, dissolved in 6 tablespoons of water or you can use some of the orange juice
  • 4-5 squares of dark cooking chocolate, for garnish
  • physalis or other fruit for garnish

Process
In a blender, pulse the dates until ground into fine pieces. Add all of the ingredients, except the gelatin. Pulse, until all is well blended. Add the gelatin and mix. (I do not have a sweet tooth, so if you would like the tarts a bit sweeter, simply add more dates or some honey.)

Pour into the molds that have been previously prepared with the crust. Chill overnight. 

For the garnish: melt the chocolate in a small bowl au bain marie. Cool slightly and pour into piping bag (snip off end). Drizzle onto the tarts. Then top each tart with a chocolate dipped physalis or garnish with other fruit. Chill again about 20 minutes before serving for the chocolate to harden. 

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