Jasmine tea honey panna cotta with mint poached lychees

Here's the last part of using up leftover cream. The first two ideas can be found here and here.

Jasmine tea honey panna cotta with mint poached lychees

Lemon almond cake with vanilla buttermilk panna cotta and lemon curd

Before I do my little prelude into my baking post, I must say that I'm currently in a major phase of my life. I'm gonna be moving. And that's from the place that I've stayed for as long as I can remember (say, perhaps a good 17, 18 years?). There are certain reasons for the move, but all I can say is, while on one hand I'm excited about planning a new room, on the other hand, I'm a bit sad cos I've grown up here and I've never actually thought about the possibility of myself ever moving out of this home of mine cos we've just been rooted here for ages. Oh well, guess that's about to change.

And since I'm currently deep in the midst of packing/moving (it's sorta a last minute rush thing going on here that's quite hard to explain), I'll not be able to bake much in the coming few weeks! Reasons being - no time and I don't think the oven's gonna be set up so soon yet anyway. But it's okay, I have quite a few backlog posts, so by the time I get baking, perhaps I'll actually be more up to date with the posts? ^^

Lemon almond cake with vanilla buttermilk panna cotta and lemon curd

Caramel banana ginger crumble panna cotta verrines

Since my last post on caramelised bananas, a little voice in my head was constantly chanting "caramelised bananas...make caramelised bananas!" It's akin to a non-stop chant that goes on in my head...that would not stop till I fulfill the whining that goes on...all inside my head, of course.

Caramel banana ginger crumble panna cotta verrines

Mango passion fruit panna cotta verrines

I'm a huge passion fruit lover. Singapore's a tropical country with loads of fruits available at all times of the year as we import a lot of fruits from all over the world (from neighbouring Asian countries like Malaysia, Thailand, and China to further countries such as USA and Australia etc). Ironically, I think I started noticing passion fruit only when I was studying in Australia. As I do my own groceries when I was studying there,  I noticed immediately when the wrinkly brown fruits started appearing at the fruit stall. I remember buying pre-packaged packs of six/eight passion fruits and scooping out the yellowy pulp and eating it with my granola and yogurt for breakfast.  The sour-y tang of the passion fruit, and the crunchy bite that the seeds always perked up my simple breakfast meal.

I've been on the look out for passion fruit puree for the longest time ever, and when I finally bought a tub of frozen passion fruit puree, I was so excited at the possible desserts I could make - macarons, ice creams, mousses etc etc. After browsing through all my bookmarked recipes, I finally settled on making mango passion fruit panna cotta verrines, inspired by Vi's (L' Atelier Vi) version here.

Mango passion fruit panna cotta verrines