Author: Daniel Kling Lorentsen

Creamy Garlic Cauliflower Purée Recipe

Creamy Garlic Cauliflower Purée Recipe

Let’s put those whole roasted garlic bulbs from our previous recipe to good use, and make a garlic cauliflower purée. A cauliflower purée is creamy and light and goes well with any heavy meat dish like a roast. Adding roasted garlic will supercharge your purée […]

Whole Oven Roasted Garlic Bulbs Recipe

Whole Oven Roasted Garlic Bulbs Recipe

Whole roasted garlic bulbs are a quick and easy way to take your cooking to the next level. Sure, you can use raw garlic but just roasting them for 30 minutes will bring out so much more flavor. It is perfect for any kind of […]

Christmas Panna Cotta

Christmas Panna Cotta

Panna cotta is Italian for “Holy f**k that’s good”. Ok according to Wikipedia and google translate it’s Italian for “cooked cream” but that can’t be right, right? With that logic, Pizza translates to something like “cheese sauce bread”. So let’s just go with my translation.

However a better name would be “redenzione” which google translate tells me means redemption, as it will save you from most anything, even a bad main dish. Say you bring a date home and your soggy tasteless pasta has them bolting for the door. You then bring out the panna cotta. Redenzione.

panna cotta recipe

Lately, I’ve been trying to make a list of 10 very simple things that if you knew how to make well, you could impress anyone. I’ve not gotten that far on the list, but concerning desserts, panna cotta is definitely going on it.

It’s also one of the easiest desserts to make, and it can be made in advance. It will even keep in the fridge for a few days. You’re running out of excuses not to make panna cotta by now right?

This version is a Christmas panna cotta so it has a mulled wine jelly on top, which is a perfect combination, but you can go crazy and infuse the panna cotta with all kinds of stuff and top it with whatever you want. I’m not going to go into specifics but I’ll leave you with a few keywords off the top of my head. Rum, coffee, cinnamon, dried fruit, figs, nuts, cookie crumbs, amaretto, honey, berries.

Christmas Panna Cotta

December 9, 2018
: 30 min
: 2 hr 30 min

By:

Ingredients
  • Panna Cotta
  • 3 dl double cream
  • 3 dl milk
  • 25 g sugar
  • 1 vanilla pod, split in half with seeds separated.
  • 1 cinnamon stick
  • 3 gelatine leaves
  • Mulled Wine Jelly
  • 2 dl mulled wine
  • 2 gelatine leaves
Directions
  • Step 1 Soak the gelatine leaves in cold water.
  • Step 2 Bring the double cream, milk, vanilla pod, vanilla seeds, cinnamon stick and sugar to a simmer. Remove from heat and leave for a couple of minutes.
  • Step 3 Squeeze water from the gelatine and add to the pan. Stir until dissolved.
  • Step 4 Strain the liquid into a bowl and cool to room temperature.
  • Step 5 Divide into four cups or whatever you want to serve it in.
  • Step 6 Soak gelatine leaves in cold water.
  • Step 7 Bring the mulled wine to a boil, then remove from heat.
  • Step 8 Stir in the gelatine leaves and leave to cool.
  • Step 9 When the panna cotta has started to set and the mulled wine has cooled a little bit, pour the mulled wine over the panna cotta and leave in the fridge for about 2 hours.
Pork Belly with Cider Poached Pear and Spiced Red Cabbage

Pork Belly with Cider Poached Pear and Spiced Red Cabbage

I don’t recall if I’ve already written this in a post previously, but pork belly is like time travel to me. My grandma has always made pork belly for Christmas Eve, like many other Norwegians. Through Anthony Bourdain’s shows, I have learned that everyone’s favorite […]

Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée

Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée

Sundays are for roasts. Before i started working in the restaurant business, I used to work in a bookstore on Sundays. And often when I came home from work there would be a warm roast waiting for me. There’s no mistaking what’s for dinner when […]

Crispy Oven Baked French Fries

Crispy Oven Baked French Fries

Simple food is the best food. Take potatoes, for example. The most common of ingredients. You cut them into strips and then fry them. Who could know that so many things can go wrong in this seemingly simple process?

Before learning how to make great fries, I made a lot of bad batches. Soggy fries, burnt fries, and too salty fries. Finally, after reading a whole lot of recipes, watching a few videos and getting some tips from Heston Blumenthal on Australian Master Chef, I learned to make awesome crispy fries. (more…)

Cloudberry Crumble with Cinnamon & Cardamom Ice cream

Cloudberry Crumble with Cinnamon & Cardamom Ice cream

Cloudberries are probably a pretty exotic ingredient for most people. They only grow in the cold of the north, and are usually even there, mostly found on hilltops and mountains. Even here in Scandinavia, they are not too common. In late summer you can get […]

Lamb Leg Steak with Sweet Potato Mash & Fig Salad

Lamb Leg Steak with Sweet Potato Mash & Fig Salad

Lamb is often thought of as a traditional Easter dish, to be enjoyed in spring. But lamb are born in the spring, and the best lamb is available around late summer and early autumn. Not only does lamb have great flavor, but also texture that […]

Chanterelle Risotto

Chanterelle Risotto

After an extended break here at Nordic Provisions, we are finally back with some new recipes. Having recently had a quick vacation back in our hometown, Tromsø, in the north of Norway, we were feeling really inspired to get back into it. So expect a lot more updates and recipes coming to Nordic Provisions in the coming weeks and months.

(more…)

Atlantic Halibut with Saffron Velouté

Atlantic Halibut with Saffron Velouté

On the first day of christmas, my father always cooks halibut for the whole family, and it’s one of my favorite meals of the year. Actually when I made this recipe, I had to call my father up to get his advice on how to […]