In this week’s post, local chef and guest Blogger, Grant Dicker talks about local Nelson milk, other milk varieties we stock and finishes off with a recipe for an Italian milk style dessert… Yum! Take it away, Grant…
There have been a lot of stories in the news of late regarding flavoured milk. It would seem there is now a Rolls Royce on the sweet chilled drinks front!
Milk overall has been getting a bit of a facelift of late.
When I was a wee Nelson college boy, I delivered milk around the streets of Stoke. I still remember the day Meadow fresh turned up. Before then, milk came either from your local store, or your milkman. It was all from the local Nelson milk treatment station, and it all came in glass bottles, silver, green or blue top.
Looking at the chiller at Fresh Choice these days, I can see local Nelson milk, Wangapeka. As well as Puhoi Valley Organic, Anchor, Meadow Fresh, Eco organic, and more, there is quite a selection. The taste is quite broad between the products. Puhoi and Wangapeka have a rich, creamy taste, and are nice for drinking or adding to the finest teas and coffees. The familiar varieties are excellent for baking and cooking. Meadow Fresh has recently removed permeate from their milk, which is commendable.
So I guess what I’m saying is that we are very fortunate to be able to shop at Fresh Choice Nelson, where there is a milk for every occasion and budget.
This recipe is for an Italian style milk dessert, Pannacotta, cooked milk and cream. The limoncello can be replaced with any liquor or flavouring, serve with warm cookies and sorbet.
Limoncello Pannacotta
- 2 Gelatine leaves (pre-soaked in cold water)
- 250 ml Fresh cream
- 250 ml Local Nelson milk
- 100 gm Sugar
- 15 ml Limoncello (an Italian lemon liqueur)
- 1 tsp Lemon zest
Heat the cream, milk, sugar and Limoncello to an absolute boil, then allow to simmer for 30 seconds.
Remove from the heat, skim any skin that forms and add the gelatine leaves. Gently mix until you reach a silky smooth consistency. Cool the mixture in an ice bath for about 20 minutes before transferring into individual moulds. Allow them to set in a refrigerator for at least 2 hours. Serve and enjoy!
