Black Pepper Panna Cotta with Caramelized Peaches & Caramel Drizzle {product review}

After you read the title you may think I am crazy. Perhaps I am, but that is neither here nor there. 

A couple years ago I went to a taste event hosted by the Innocent Smoothie peoples and they served us pepper ice cream with canned peach slices and caramel sauce. 

It really didn't sound appealing to me, however I try everything once. It was good. It was unbelievably good. The combination just worked and I was thoroughly impressed.

I swore I would attempt it at home, but wasn't really sure a whole batch of pepper ice cream would go down well in my family where half of us are little people who only like strawberry ice cream. So, I hadn't recreated it at home.

Then when I had the opportunity to try Sainsbury’s Panna Cotta Mix, the whole pepper/peach/caramel combo just felt right. I did and I was not disappointed. It was very similar to the pepper ice cream that I was happy with it. The Sainsbury's mix had clear and easy instructions. It makes a simple and easy dessert!

I was also correct as in my girls took one taste and went blech. If you think you may be like my girls and think blech at the pepper in your panna cotta then just make it without and continue you on with the peaches!

Panna Cotta

1 box Sainsbury’s Panna Cotta dessert mix

            250ml milk

            250ml double cream

10g Black Pepper Corns

Follow the instructions on the box, but while you are heating and stirring the milk and double cream add the peppercorns. Once the mixture is ready sieve out the peppercorns and discard. Pour the panna cotta mix into desired moulds, bowls, or glasses as I used here. Chill for 4 hours or more.

Before serving make the …

Caramelized Peaches

2 fresh peaches, sliced

50g golden caster sugar

¼ tsp sea salt flakes

4 tablespoons caramel sauce

Combine the sugar and salt and coat the peach slices in the mixture. Fry on a dry skillet/frying pan until the sugar starts to turn amber, flipping the peaches through out.

Divide between each glass with the set panna cotta and drizzle the caramel sauce on top. Enjoy!

notes: In association with Sainsbury’s, all opinions are my own for further information please note my contact/policy page. Fresh peaches in this country are just not up to par with the peaches I had in the states growing up, so please use frozen or canned peaches if that suits. Just be sure to pat dry the canned peaches. 

Find out what else I tried at the innocent inspires event here! 
I have made panna cotta before here! 

Roasted Red Pepper Dip & Walkers new Market Deli: Anglesey Sea Salt w/Cracked Black Pepper Tortilla Chips

On Tuesday I made a quick trip up to London to see Tom Aikens make the best macaroni and cheese I have ever had.

I didn't know it was going to be the best macaroni and cheese I ever had before I went, but it definitely made the trip worth taking! That and all the gorgeous canapés , wine, and chips!   

Mr. Aikens’ mac and cheese was inspired by Walkers new Market Deli range of chips!

He started out with a basic white sauce then he added not only cheese, but ham and sun dried tomatoes too! It was delicious!

Which is why we were all there! To try the new flavors of chips and to have a good time of course! 

Each new flavor had it’s own display that showcased the ingredients used to create the crisps. Along with someone to give us some further information on the ingredients used. Overall I really enjoyed all the new flavors! My favorites were the pita chips.

There are four flavors of potato chips:

Cornish Mature Cheddar,

Wiltshire Cured Ham, mature cheddar, and Farmhouse Chutney,

Balsamic Vinegar of Modena, and

Flame Grilled Spanish Chorizo with Roasted Onion.

Along with two flavors of tortilla chips:

Anglesey Sea Salt with Cracked Black Pepper and

Roasted Red Chilli with Mediterranean Sun dried Tomatoes.

There also two flavor of pita chips (my favorite):

Roasted Garlic with Mediterranean Herbs and

Roasted Red Pepper with English Tomato. 

After all the chips were tried and tested we sat down to watch Tom Aikens cook and while I was watching him I was thinking of a roasted red pepper dip I had once at a friends house.

When I was on the train back I did a little research and note taking and settled decided I would try this Roasted Red Pepper Dip.

It is made with roasted red peppers, fresh basil leaves from my green house, garlic and cream cheese. I used full-fat, but you can substitute with low fat if you'd like to make it lighter. 

It was a great pairing with the Anglesey Sea Salt with Cracked Black Pepper tortilla chips. My girls and I had it for lunch one afternoon with chips and veggie sticks. 

Roasted Red Pepper Dip:

200g jarred roasted red peppers, drained & chopped

handful of fresh basil leaves

1 clove of garlic (small one for a hint or a slightly bigger one for a bit of a punch)

150g cream cheese (low-fat or full-fat)

Place the chopped peppers, basil leaves, and garlic in a food processor and pulse until mostly smooth. Then add the cream cheese and mix until combined. Sit in the fridge for at least one hour or longer to develop the flavors. Before serving chop up a small bit of roasted red pepper and place in the middle of the dip and add a few fresh basil leaves. Dip in chips or veggie sticks and enjoy!

The dip was a perfect pairing for the Anglesey Sea Salt and Cracked Black Pepper Tortilla Chips!

notes: The chips will be available nationwide from the 23rd of June. The crisps were part of the goodie bag for attending the event. For further information please read my content/policy page above. I love the fact that they are called chips and crisps. Recipe inspired by a Betty Crocker recipe.