Recently I was offered a sample of Sunraysia Prune Juice, as part of their “Makeover Promotion” challenging consumers to discover the health benefits of drinking just one shot per day of their juice. It brought to mind a funny story I’d like to share with you. My grandmother was the fitness 91 year old you could ever imagine. In her retirement home she was one of very few ladies who still had a car license. This meant she was very independent and the family barely ever knew where she was, but it also meant she went on “errands” for the other ladies.
One day grandma was telling mum that she couldn’t find prunes for one of the “old girls”. Mum answered that they would buy them next time they met up for shopping. Grandma answered “Oh no, she has them every day for breakfast so I need to get them today!” Mum couldn’t understand the urgency until grandma explained that the women’s favourite breakfast was brandy soaked prunes! Mum had a bit of a laugh. Thinking about it I think Grans friend may have been onto something.
There are so many health giving properties associated with prunes and prune juice. Research is just starting to tell us what previous generations have known, prunes, and the juice are tasty and good for us
I think a shot of brandy is a nice addition, (but perhaps not every day) so I have included a side of boozy fruit with the dessert below.
For your chance to win a Sunraysia Makeover Pack see the details at the bottom of the story.
White Chocolate Panna cotta w Prune Juice Jelly & Brandied Fruit Compote
White Chocolate Panna cotta
Ingredients
300ml double cream (48% milk fat)
300ml pouring cream
5 Tbs caster sugar
1 Tsp vanilla extract
100g good-quality white chocolate
1 Tbs unflavoured gelatin
100ml boiling water
Method
Place the pouring cream, sugar and vanilla in a glass bowl and microwave until almost boiling. Stir the mixture to ensure the sugar is dissolved.
Break the chocolate into squares and add to the cream, allow it to stand for a few minutes and then stir until the chocolate is dissolved.
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Combine the boiling water with the gelatin and stir until the gel is smooth and no lumps are present. Mix the gelatin through the chocolate mixture.
Add the double cream to the panna cotta mixture. Stir until well combined, use a stick blender if necessary.
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Pour the mixture into your desired mould.
Leave space at the top of the mould for the jelly if you are planning to layer the jelly onto the panna cotta. Refrigerate for at least 4 hours.
Prune Juice Jelly
Ingredients
250ml Sunraysia Prune Juice
¼ cup Maple Syrup
1 Tbs gelatin
100ml boiling water
Method
Combine the Sunraysia Prune Juice and maple syrup.
Add the gelatin to boiling water and combine until smooth.
Mix the gelatine into the Sunraysia Prune Juice mixture.
Allow the jelly to stand at room temperature until cooled if you are layering it onto the panna cotta.
If you plan to serve the jelly separately pour the jelly into a rectangular mould and place in the fridge to set.
To add the jelly to the white chocolate panna cotta, wait until the panna cotta is completely set and the jelly is cool. Pour a layer onto the panna cotta and then refrigerate until set.
Brandied Fruit Compote
Ingredients
125gm Prunes
125gm Dried Figs
1 ½ cups freshly squeezed orange juice
2 oranges segmented
1 orange rind
2 Tbs Brandy (at the very least J)
Method
Add the orange juice, prunes and figs to a saucepan and allow it to simmer until most of the liquid has been absorbed or evaporated.
Remove from the heat, add the brandy and allow the mixture to cool.
Gently stir through the grated rind and the orange segments. Serve.
Sunraysia are offering two lucky readers the chance to sample the health benefits of their prune juice. The winners will be receiving a sample of Sunraysia Juice, shot glass and a set of loofah gloves.
All you need to do is let me know how Sunraysia Juice can help you to achieve your health goals and make sure you “like” Gourmet Getaways on Facebook. Winners will be announced on Monday 29th August 2011.
