It’s here! The announcement of the latest theme for Hay Hay It’s Donna Day. See…the great thing about being able to host HHDD is that you can pick a really challenging theme…and it’s okay because you can’t win! I’m kidding – mostly.
The theme for this round of HHDD is terrines. This is a theme that I have been wanting to do for some time…and now have the opportunity to give them a go. There are a few types and definitions of terrines. For the purpose of this challenge, we are using the word terrine to mean prepared or made in a terrine or loaf-shaped pan. Often, terrines have layers throughout them that, when sliced, create a beautiful look for the dish.
Here are some helpful resources for tips and recipes for your terrine:
Now that your trepidation has subsided and you’re completely excited about the theme of this edition of HHDD, here is all of the important information regarding the contest:
The recipe for my terrine comes from Donna Hay’s Modern Classics 2: Peach and Vanilla Panna Cotta, which is on page 106!
Peach and Vanilla Panna Cotta – serves 6 to 8
For the gelee:
For the panna cotta:
- Place the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Add the peaches and allow to simmer for 3-5 minutes or until soft. Remove the peaches (reserving the cooking liquid), slip off the skins, and set the fruit aside.
- Place 1/4 of the peach liquid in a bowl, sprinkle over the gelatin and set aside for 5 minutes. Add the gelatin mixture to the remaining liquid in the saucepan, stir through and simmer for 2 minutes or until dissolved.
- Place peach halves, cut-side up, in a well-greased loaf tin and pour over the liquid. Refrigerate for 2 hours or until firm.
- To make the panna cotta, sprinkle the gelatin over the water and set aside for 5 minutes. Place the cream, icing sugar and vanilla in a saucepan over medium heat and stir. Add the gelatin mixture and simmer over low heat for 4 minutes or until dissolved. Allow to cool to room temperature then pour the mixture over the set jelly and refrigerate for 6 hours to overnight. To serve, dip the tin into a baking dish of warm water and invert onto a plate. Slice and serve immediately.