What can I make as an elegant dessert for eight people, with only five minutes to spare, and an empty fridge?

Hmm, luckily I had a tub of PHILLY Cream for dessert in the fridge from my day cooking with Suzanne Gibb and Margaret Fulton. One of the great things about the PHILLY cream for desserts is the long fridge life of the product. So many times I buy regular cream expecting to make something, only to throw it out a week later when it has past the due date.

Although my fridge is bare I always have the basics, eggs, sugar and chocolate. Thanks to my goodie bag from PHILLY I also had a carton of Cream for Desserts. This looked like the makings of a delicious dessert and I had just the recipe up my sleeve.

But before I go any further I would like to announce a giveaway!

The lovely people at Kraft Foods Australia, makers of PHILLY products have given me five PHILLY gift packs to giveaway. The prize packs will include a copy of the “Simply Heaven Vol.2 Cookbook” and a Coles gift card to the value of $7.00. The gift card will buy two Philly products so readers can choose to make this recipe I am about to share or another from their new PHILLY cookbook. The total value of the prize is $42.

To be in the draw all readers need to do is tell me in the comments section below, what PHILLY dessert they are currently craving. The best five answers will have their PHILLY craving satisfied.  This competition will also be announced on the Gourmet Getaways facebook page. Please leave the statement “I have entered the PHILLY Dessert competition” on the Facebook competition thread. Winners will be announced on the 29^th November via Facebook, so please make sure you are a friend of Gourmet Getaways so that you receive your notification.  Good luck to all!

Now back to my last minute dessert. These four ingredients equal a luscious White Chocolate Mousse. I shared this recipe to Belly Rumbles for the Philly Masterclass in Sydney last month, so you can also find this dish on her site.  I had intended to substitute the praline layer for something a little different like blueberries reduced in maple syrup, but unfortunately the pantry is also bare and all I had was nuts and sugar.

I hope you enjoy having this quick recipe up your sleeve for a last minute dessert.

Ingredients:

250gm white chocolate (melted)

250gm PHILLY “Cream for Desserts”

1 egg white

1 Tbs caster sugar

Praline layer:

½ cup sugar

½ cup water

¼ cup of any unsalted nuts

Method:

Stir the Philly “cream” through the melted chocolate until combined.

Beat egg white in a mixer until the start of soft peaks; add sugar very slowly at the start making sugar the sugar is completely dissolved before adding more. Continue to beat the egg white on the highest mixer setting until all the sugar is incorporated.

Carefully fold ¼ of the meringue through the chocolate cream mixture. Continue mixing the remaining meringue a quarter at a time until all the mixture has been folded through.

Using a dessert spoon, place two large spoonfuls of the mixture into the bottom of eight serving dishes. Add a layer of filling to the mousse.

Place the final scoop of mousse on top of the filling and you are done. The dessert can actually be served immediately as it is a thick luscious custard or refrigerated and served as a set mousse. 

I have given the direction below for the praline filling although you could have anything you desire as the contrasting layer. I chose praline as there is nothing else in the house!

Praline Method:

Place nuts on a tray with baking paper under the oven grill to toast. Remove from the heat once they are golden and set aside.

Dissolve sugar and water in a saucepan over a low heat.

Once dissolved increase the heat and allow to boil until the toffee changes to a golden colour. Remove from the heat and pour over the nuts.

Cool the praline at room temperature and break into pieces with a meat mallet or food processor.

So there we have it, a quick and easy dessert which is mouth wateringly delicious.

Now lovely Gourmet Getaways readers, what delicious dessert are you craving at the moment. Thanks to Kraft Australia, the makers of PHILLY "Cream for Desserts" five lucky readers will receive a PHILLY prize pack valued at $42. For a chance to win all you have to do is let me know what dessert you are craving in the comments section below. The competition ends at midnight on the 29th of November, 2011. Winners will be announced on the Gourmet Getaways Facebook page. The competition is open to anyone within Australia.

“I enjoy cooking, but I love my blog!” this is an “almost” quote from Sara of Belly Rumbles, she was referring to all the wonderful things our blog’s allows us to participate in.

We had just finished a wonderful day cooking with Suzanne Gibbs, daughter to the great Margaret Fulton. I had been content just hearing stories about the earlier days of food styling and being shown personal images of Margaret & Suzanne working together.

Then we were told we would be serving afternoon tea to the idol herself, Margaret Fulton.  This was all made possible by the lovely people at Kraft Philadelphia Cream Cheese.

Kraft Philadelphia Cream Cheese has just released a new product “Cream for Desserts” it has only half the fat of regular double cream but the same thick creamy consistency. Sara from Belly Rumbles, Sarah from A Beach Cottage, Sandra from 120 dollar food challenge and myself were all invited to the home of Suzanne Gibbs, the ambassador from Philly products to attend a dessert Masterclass using this fantastic new product.

Left to right: Sarah, Sandra, Margaret, Me, Suzanne & Sara

On arrival we are told that Suzanne would be teaching us to make a Chocolate Roulade with “Cream for Desserts” and Mixed Berries.  She explains that this is a dish the family will often share for birthdays and other special meals. Suzanne previously cooked this masterpiece at a Cordon Bleu Restaurant in London. We are shown a recipe card that Philly has printed and the dessert looks gorgeous. It is definitely one of those impressive desserts which would enable the cook to get lots of praise from guests. I have had mixed success with roulades, so I am looking forward to standing back and watching Suzanne show us the finer points of this dish.

We had also been pre warned that each of us would be put into a “pressure test” with a mystery ingredient, and asked to create our own dessert using the cream.

This aspect of the day had been playing on my mind... what would the mystery ingredient be?  What would I make? What if I failed cooking for the lady who taught me to cook? Well maybe she didn’t actually teach me to cook, but I grew up with my mum’s copy of the “The Margaret Fulton” Hardcover Cookbook, and with the step by steps photo’s, over the course of my childhood I made almost every sweet dish in there and a lot of the savoury dishes too.

I had taken so much excitement from seeing Margaret on MasterChef last season, that I could scarcely believe we would be meeting the great women herself. In my defense, I don’t think I was the only gushing blogger in the room.

Margaret would be visiting for afternoon tea where she would sample all our creations.

On with the Roulade, this recipe is available on the Philadelphia Site and has been reproduced on my website verbatim. Please visit the delicious dessert pages for more great ideas. I have tried quite a number of the recipes, they are absolutely luscious, and so much lower in fat when using the Philadelphia Cream for Desserts.

 Ingredients

• 3 eggs, separated
• ½ cup (110g) caster sugar
• 2 tablespoons sifted cocoa (Suzanne uses Dutch Cocoa)
• 1 teaspoon vanilla essence
• 250ml PHILADELPHIA Cream for Desserts, a double cream alternative
• 1 punnet strawberries, blueberries or raspberries (optional, or a mixture)
• Icing sugar, for dusting

Method

SET oven temperature at 180oC non-fan. Line a 30cm x 25cm swiss roll pan with baking paper.

BEAT egg yolks with a whisk or electric beater until thick and creamy. Gradually beat in sugar.

Fold cocoa and vanilla into egg yolk mixture.

BEAT egg whites until soft peaks form.

Gently fold the cocoa mixture into the egg whites.

Pour at once into prepared pan and bake for 15 minutes, until cake has drawn away from sides and springs back when gently touched in the middle.

HAVE ready a tea towel liberally sprinkled with caster sugar. Turn cake out onto towel, carefully peel away paper and while still warm, roll up, including towel, and leave on a wire rack to cool.

WHEN completely cold, very gently unroll and spread with PHILLY Cream for Desserts. Scatter over sliced strawberries, raspberries or blueberries if using. Roll cake up and chill in refrigerator for 30 minutes. Just before serving dust roulade with icing sugar and cut into thick slices to serve.

Naturally we all sampled this light as a feather dessert. Suzanne has made it all look so easy that I will have to try and make it for the family. The flavour of the chocolate was just magic, and I don’t know where the calories from the cream have gone, but there was no compromise on flavour. The dessert was just as rich and decadent as ever and the lovely sweet fruits finished it perfectly.

I checked the pricing online and found that the PHILLY “Cream for Desserts” retails at $3.97 per 250ml carton and the brand of double cream I usually purchase is $4.88 for 300ml. Given that I prefer my desserts to be lower in fat, I would now choose this product before traditional double cream for health reasons. The taste is the same, the price is very similar, and any reduction in saturated fat is a good reduction.

We were all given a wonderful Philadelphia Cooler bag full of delicious Kraft products to take home, and a "Simply Heaven" Cookbook for further inspiration. Naturally I will be sharing my creamy creations with readers. Suzanne & Margaret generously agreed to autograph my copy of the Simply Heaven Cookbook! I wonder if I am too old to be a groupie?

So prepare to see some more luscious PHILLY "Cream for Dessert" recipes in the days to follow. I will also be sharing my "Pressure Test" experience with a "mystery ingredient". Thankfully it was a very relaxed pressure test. Whew!! I met and shared a kitchen with some lovely bloggers, and two absolute idols, what an awesome day. Don’t forget to take a look at the other bloggers websites.

Gourmet Getaways attended this event courtesy of Kraft Philadelphia Cream Cheese.

Would anyone like a snake infested skull head for dessert? Surely someone would like to try this gruesome treat?

I have created a tasty spooky army of skull heads, and I love the way it looks like there is an army of the undead marching silently forward in these images. I think it would be enough to give me nightmares. Is it just me or are they multiplying!!!

So the name of the game here is quick last minute Halloween treats. For those that haven't got time for anything elaborate... ie most of us with children ;)

Ingredients:

2 pkts Strawberry Jelly

500gm Philadelphia Cream Cheese

450 ml boiling water

450ml cold water

Snake lollies

Method:

Mix the jelly and hot water together in a bowl until dissolved.

With a stick blender or mixer combine the cold water and the Philly.

Once smooth pour into moulds and refrigerate.

I bought theses little skulls from a discount store, ($2 for 6) and filled them with dessert and a snake for good measure.

I think they are very effective!

After 2 hours add the snakes and place back in the fridge.

Serve once the dessert has set.

Eat quick or they just might eat you!!!

If pink had a taste, it would be the flavour of this Raspberry Sherbet!

It’s sweet, fruity and tingly all at once, a completely girly delight.  Have I said enough to make you want to taste? I hope I have convinced you to try your hand at making this icy treat, as I am sure it will feature regularly in our household over summer.

I served the sherbet with extra raspberries and a dollop of cream which added an even creamier aspect to the dessert.

Ingredients:

 ¾ cup caster sugar

150ml water

500gm raspberries (fresh or frozen)

500ml Strawberry Fruche

Method:

Pre-chill a metal container in the freezer.

Place sugar and water in a saucepan and stir over the heat until the sugar has dissolved. Remove from the heat and cool in the fridge.

Using a sieve and a mixing bowl, push the raspberries through the sieve with the back of a dessert spoon to remove all the seeds.

Combine the cooled sugar syrup with the raspberry puree and the Fruche and mix with a stick blender until combined. Pour the mixture into the pre chilled metal container.

Place the metal container back into the freezer for two hours.

Use the stick blender once again to break up the forming sherbet. Return the sherbet to the freezer. This process must be completed three times at two hour intervals.  Allow the sherbet to fully set. Serve.

I want to know what you think of this recipe, so please let me know if you make. What other flavours of sherbet do you think would be tasty?

So this is a very short and sweet post from me today, hope you have a great day.

I have a confession to make… even though Rhuburb is now a retro trendy food I had not really been motivated to re acquainted myself with this vegetable. In reality I am not sure my parents or even my nana, ever managed to get me to eat a bowl of the stringy looking mush for dessert as a child. It always seemed a little too weird, that something which looked like spinach could be a dessert. Oh, and don’t get me started on the poisonous leaves.  I was terrified that I would poison myself just doing the gardening with Nan.

So I had left Rhubarb well alone until I got a message from my SIL.

We have had so much dreary weather recently that it seems the only thing on everyone’s mind is oven warm baked goods.  The other day my brothers bride contacted me and asked if I had a good Apple and Rhubarb Cake recipe.  She was going to do some baking for my brother. I didn’t have a recipe, but I immediately visualized a gooey, delicious, caramely upside down cake and decided that I should start experimenting immediately.

I am not sure if this is what the bride had in mind but the aroma alone is enough to make me want to bake this again. The recipe is based loosely on a traditional Tuscan apple cake, although this is more like a pudding than a cake. The apple and rhubarb is cooked on the stove until reduced and softened, then topped with a cake batter and baked.

I am getting weak at the knees just thinking about it again.

Ingredients:

3 green apples, peeled, cored and sliced

½ bunch rhubarb cut into 2 inch sticks

1 ¼ cup golden syrup

½ cup apple juice

1  T/s butter

2 tsp cinnamon

2 cups flour

4 tsp baking powder

2 eggs

1 cup natural yoghurt (or milk)

½ cup almond flakes toasted

Preparation:

Dry fry almonds until golden and fragrant.

Combine ½ cup golden syrup, butter, apple juice and cinnamon in an oven safe frying pan. Add the apples and cook until apples start to soften. Add the rhuburb to the sauce and stir to coat.

Allow the mixture to simmer gently until the liquid has reduced by half and the apples are soft. Preheat oven to 160 degrees.

While the apples are still cooking, in a medium size bowl mix the flour, baking powder,  remaining golden syrup, egg and yoghurt until smooth.

Once the apples and rhubarb have cooked, remove the pan from the heat. Sprinkle the toasted almonds over the fruit, then spoon the batter over the apples, spreading it evenly over the pan.

Place the pan in the oven and bake for approximately 40 minutes or until a wooden pick inserted into the center comes out clean.

Let the pan cool for 5 minutes, place a plate over the pan and invert. The apples and cake should come out together onto the plate. Spoon any remaining syrup in the pan over the cake.

Let the cake set for 5 minutes, then cut into wedges and serve while still warm.

I am curious to know readers, is there any food which you have had an aversion to since childhood, that you have since discovered is delicious? I know I will be including Rhubarb in my cooking from now on!

Pictured above is the last remaining piece of Red Velvet Cake from my dear hubbys birthday dinner. I should add… my belly hurts; I have eaten way too much cake. I even skipped dinner because I was writing this story and needed more cake to keep me going.  Each time I have edited a photo or written a paragraph I have sliced another sliver from the wedge.

So I guess what I am trying to say is that, the cake is good… really, really good. I am not meaning to pat myself on the back but this was a truly delicious recipe adaptation.

So where does the story start… Mr GG doesn’t like chocolate cake very much. This is a strange but true fact.  So I was trying to come up with an idea for a birthday cake. Nothing really seemed special enough, carrot cake, lemon poppy seed etc are just to pedestrian for a birthday.  I thought about making a Red Velvet but the base of this cake is a Devils Food Chocolate Cake, so no good.

Then I had my light bulb moment. I could use my favourite white chocolate mud cake and add the Red Velvet to that. Hubby loves white chocolate, and Red Velvet is definitely special enough for a birthday so I had a winner!  I decided to go with the traditional cream cheese frosting although I always add a little lemon juice to mine to give a slight tart, “cheesecakey” flavour. I used whipped white chocolate ganache to do the piping on the top.  I like the idea of keeping the “red” colour going so I used chopped strawberries to decorate and red edible glitter for a little extra “bling”

It may not have been the most elegant cake but mmm m it was delicious!

Ingredients:

White Chocolate Mud Cake

250gm butter

150gm white chocolate

2 cups caster sugar

2 t/s powdered red food colouring

1 cup milk

1 ½ cups plain flour

½ cup SR flour

1 t/s vanilla Essence

2 Eggs

 Cream Cheese Frosting

375gm Philadelphia cream cheese

135gm butter

7 cups pure icing sugar

3 Tbs lemon juice

White Chocolate Ganache

½ cup cream

300gm white chocolate

Method:

Spray a 20cm spring form tin with oil.

In a large saucepan combine butter, chocolate and sugar over the heat until melted and combined. Ensure the sugar is dissolved.

Remove from the heat. Add the red food colouring and the milk, stir and allow to cool for 15mins.

Preheat the oven to 155 degrees.

Stir through the flours, add the eggs and vanilla essence. Mix until combined.

Pour the mixture into the cake tin and bake for one hour.

Cover the cake tin with foil and then bake for a further 45mins.

Allow the cake to cool in the tin for 30 mins then turn it on to a wire rack. You will notice my cake is very ugly at this point. I left the wire rack in the oven above the cake and it rose into it…hence the unsightly scar on the top of my cake.

Anyway, back to the recipe, beat all the cream cheese frosting ingredients together in a large bowl and reserve until the cake is cooled.

In a small saucepan bring the cream for the ganache to just below boiling point. Remove from the heat. Break the white chocolate into pieces and continue to stir until the chocolate has melted. Allow the ganache to come back to room temperature.

Once the ganache has cooled and thickened put is into the small bowl of an electric mixer and whip it until it is pale and stiff.

Once the cake has cooled cut it into three or four equal layers. My layers aren’t so equal or straight, I am obviously not going to be a MasterChef contender anytime soon.

The cream cheese goes between each layer and covers the top and sides. Layer the cream cheese frosting between each layer taking care that the cake does not develop a lean. I then cover the top in frosting and move onto the sides. Refrigerate the cake until the frosting has set.

Put the prepared ganache into a piping bag and add swirls to the cake. Finish with chopped strawberries and red glitter. Refrigerate until ready to serve.

Happy Birthday to my dear husband, and thank you to all our wonderful friends who helped us celebrate.

…Jesse, Carlie told me she was bringing a piece of cake home for you so I cut you a nice big slice… I hope it made to you in one piece…

So tell me readers, what cake do you think makes a good birthday cake?

What a gorgeous day, the sun is shining and we have a three day weekend to celebrate the Queens birthday. I am very pleased for this unexpected change in the weather as I have a lot planned for the weekend, and most of it is outdoors! It’s a bit of a given that I will be bringing dessert to these gatherings as I love making sweet treats.

I decided to make a Sticky Date Cheesecake with Caramel Sauce and Almond Praline. This to me sounded like a dessert fit for a Queen. The great thing about this recipe is the cheesecake takes no time at all to make, and can be completed ahead of time. When your ready to serve just add any finishing touches such as the caramel sauce or praline. Now before we proceed I have a confession… the recipe is straight off the packet of Philadelphia Cream Cheese.

Whenever I am looking for a dessert in a hurry I browse the boxes of Philly cream cheese in the dairy cabinet for the nicest sounding recipe. I then continue to collect the rest of the ingredients while I am shopping. I have made some absolutely delicious desserts this way and I find I don’t get stuck doing the same dessert twice.

So when is the Queens actual birthday?? I was a little curious so I consulted Google. It seems that Lizzie turned 85!!! on the 21 April. Wow! The old girl is doing well! She was pictured on her birthday at an official royal engagement!

My recipe isn’t exactly a British dessert but I am sure the Queen would give it a go anyway. If you wanted a British themed desserts for your party take a look at the bottom of the story for some more delicious ideas.

Sticky Date Cheesecake

Ingredients:

Base

100 gm Ginger snap biscuits

20 gm melted butter

Method:

Place the biscuits in a food processor and process until they resemble fine breadcrumbs.

Add melted butter to the crumb and pulse until the mixture is combined.

Press the biscuit base into silicone molds and refrigerate.

Cheesecake Filling

375gm Original Philadelphia Cream Cheese

213 cup caster sugar

1 t/s vanilla

1 egg

2 t/s flour

10 chopped dates

Method:

Place all the ingredients, except the dates into a food processor and combine until the mixture is smooth. Add the dates to the mix and process until the desired consistency is achieved.

Pour the mixture into the prepared bases and cook at 150 degrees for 15- 20mins or until just set. Turn the oven off and leave the cheesecakes to cool in the oven with the door ajar.

If you were short of time you could simple serve the dessert with a spoonful of cream on top and skip the praline and caramel sauce. Having said that, they are both delicious!

Caramel Sauce

1 Cup firmly packed Dark Brown Sugar

1/3 cup pouring Cream

80gm Butter

Method

Combine ingredients in a saucepan over a low heat and stir until the butter is melted and the sugar dissolved. Simmer for a further 3 minutes without boiling until a slightly thicker consistency is achieved.

Praline Topping

100gm flaked almonds

110gm sugar

35ml water

40ml corn syrup

Method:

Put nuts on a baking tray a roast in the oven for 5 minutes, ensure they do not brown.

Remove nuts from oven and cool.

Put a saucepan on a low heat and add the sugar and water, stir until dissolved. Increase the heat and add the corn syrup. Cook until the mixture turns caramel.

Add the nuts and then quickly pour onto a tray lined with baking paper.

When the mixture is cooled, break up the pieces and add to the tart for decoration. For something a little special the praline can also be set in a silicone mold.

If time is short try some of these really quick Philly recipes.

Meringues with Mixed Berries

Ingredients

250mls Philadelphia Cream For Desserts

10 mini meringue nests/pavlovas

Mixed berries eg. strawberries and blueberries

Method

Spoon the Philadelphia Cream for Desserts evenly into the meringue nests, top with the mixed berries and dust with icing sugar. Serve immediately.

Quick as a Wink Trifle

Ingredients

1 x 85g packet raspberry jelly

3 mini Swiss rolls, each sliced into 6

1 punnet strawberries, halved

250ml Philadelphia Cream For Desserts

2-3 tablespoons marsala

Chocolate curls for decoration

Method

Make jelly as per packet directions. Allow to set then roughly chop.

Place 3 slices of cake into the base of 6 serving glasses. Top with the jelly and strawberries.

Whisk together the Philadelphia Cream for Desserts and marsala and then dollop over the jelly. Decorate with chocolate curls and chill for at least 30 minutes before serving.

These recipes would also make a great activity to do with the kids.

Have a great long weekend everyone!

Theme 11

Cups

Aren’t these just the cutest little things!! I have the cleverest mother, she made these adorable treats and brought them along for my daughters “tea party,” and I just had to share them with you.

They were a huge hit at Little A’s birthday party which was a pink and white themed tea party. Mum said she made them very easily the morning of the party.

Ingredients:

1 pkt YoYo Iced Biscuits

1 Pkt Pink & White Marshmallows

1 Pkt Musk Life Savers

1 Pkt Freckles

¼ cup of stiffly made icing sugar

Method:

Place yoyo biscuits on a serving tray. Add ½ tsp of icing to the biscuit.

Place a marshmallow on the icing to press slightly to secure it.

Add the freckle to the marshmallow with another dot of icing.

Cut the lifesavers into a “handle” and push into the marshmallow, if necessary this can be secured with icing also.

There you have it! One gorgeous serving of lolly cups for your next little girls tea party.

So tell me readers, does your mother ever “pop” in with a delicious treat?? What special thing does your mother make for you that you love? If you want to send a picture or a link to something on your blog email me, I would love to include it at the bottom of this story. Julie@gourmetgetaways.com.au, naturally you are also welcome to simply leave a comment at the bottom of the story.

Don’t forget to take a look at how everyone else has interpreted the theme of “Cups” for the cookbook challenge.

Topic 10

Blue

What food is blue??? I have struggled to choose an item to prepare for this topic. The only image which was coming to mind was a delicious cocktail I had in Fiji called a Blue Lagoon.  Naturally then my mind would wander…I would be mentally poolside and no closer to inventing a blue dish for the Cookbook Challenge.

My next thought was Smurfs are blue!  Is this another random useless thought… perhaps not. Blue and white looks so nice together... Bingo, I remembered the retro Smurf ice-poles from my childhood.  They were “splits” (i.e. two sticks) one white creamy side and one blue icy side. I knew I was onto something I just had to iron out the ingredients and the engineering and voila! An adult only Smurfy dessert!

The blue is a delicious jelly blue lagoon and the white is a creamy white chocolate and vanilla bean panna cotta. Ah just like when I was a kid only so much better.

I would have loved my collection of Smurf figurines for the photo shoot but unfortunately they didn’t survive my teenaged years and are now long gone.  So let’s get smurfing and make this smurftastic Panna cotta.

Ingredients:

Blue Lagoon Jello

1 pkt blue jelly crystals

1 cup boiling water

½ cup vodka

¼ cup blue Curacao

¼ cup Malibu

White Chocolate & Vanilla Panna Cotta

500ml pouring cream

1 ½ tsp unflavoured gelatin

65gm white chocolate

1 tsp vanilla bean paste

½ cup caster sugar

Method:

Although this recipe is a cinch it does take two days to make.

Day 1: In a bowl add boiling water and blue jelly, stir until the mixture is dissolved. Add the remaining ingredients and stir to ensure the gelatin is dissolved. Pour the jelly into a serving glass.

Clear a space in the fridge and arrange a rolled up tea towel in the fridge to rest the glasses on.  The glasses should be lying on an angle which gives an attractive diagonal appearance to the jelly.  Place another tea towel at the stem of the glass to prevent them slipping. Refrigerate overnight.

Day 2: Warm the cream in a saucepan and add the gelatin.  Stir until the gelatin is completely dissolved. Add the sugar, white chocolate and vanilla to the cream mixture. Stir the saucepan off the heat until the mixture is smooth and the chocolate is melted.

Allow the panna cotta to come to room temperature.

Take the blue lagoon glasses from the fridge and top with the panna cotta mixture. Refrigerate the glasses once again.

When the dessert is set decorate with cream and serve. I can image a smurfette garnish and a cocktail umbrella.

Verdict on these blue dessert, I loved the white chocolate panna cotta but I think I would leave the vodka out of the blue lagoon and simply add an extra ½ cup of water to the mixture.  It was a little strong for a dessert.  If you wanted an alcohol free dessert you could just make the jelly up as directed on the packet.  The mix of jelly on one side and creamy on the other was a delicious combination. I would definitely make this again.