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maltatoday, WEDNESDAY, 25 JANUARY 2017 14 Food Dinner party desserts on Gourmet Today TV The winter months make us crave great sweets. Michael Diacono shared some easy recipes for creamy desserts on Gourmet Today TV last week. The trick to a great dessert is to pick one that can be made in advance so that by the time you get to the end of the meal, all you have to do is whip it out and serve. He makes three easy desserts from around Europe – crème brûlée, from France, jasmine tea pannacotta from Italy and lemon posset from the UK. Don't miss Gourmet Today TV, on TVM every Saturday at 16:05. Crème brûlée Jasmine tea pannacotta with honey Ingedients • 500ml fresh cream • 200ml fresh milk • 200g sugar • 1 pod vanilla • 3 eggs, whole • 4 egg yolks Method 1. Preheat the oven to 120°C. 2. Mix the cream and the milk together with the sugar in a saucepan. 3. Open up the vanilla pod lengthways and scrape the seeds out of the pod. Add the seeds to the cream mix along wig with the pod. 4. Place the saucepan over the heat stirring with a whisk until the sugar dissolves and the cream is just about to boil. 5. Whisk the eggs with the egg yolks. 6. When the cream mixture is hot slowly add the cream to the eggs, whisking vigorously as you go along. 7. Pass the mixture through a sieve and fill the ramekins three quarters of the way up. 8. Put the containers into a baking dish and fill with water three quarters of the way up. 9. Place in the oven for 20 mins and allow to cool in the fridge. 10. Top with sugar and place under a hot grill until the sugar caramelises and starts to burns a little. 11. Serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 21 January, 2017. Ingedients • 500ml cream • 200ml milk • 150g sugar • 3 bags jasmine tea • 3 sheets gelatine (use an extra one if using this recipe in the summer) • Local honey Method 1. Whisk the cream, milk and sugar over a low heat. 2. Add the teabags and allow to infuse for a 4-5 mins. 3. Place the gelatine sheets in cold water and allow to soften. Squeeze the excess water out of the sheets and then add to the cream, whisking until dissolved. 4. Fill your containers with the cream and place in the fridge overnight (at least 6 hours). 5. Remove from the containers by running a knife along the edges or placing in warm water for a few seconds. 6. Top with honey and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 21 January, 2017. This French classic is a favourite among many. The trick to this dessert is to use a shallow dish so that you get a good burnt sugar to cream ratio.