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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

asdasdNashi Pannacotta

Nashi Pannacotta

-1 nashi
-juice of 1 lemon
-4 tbs honey
-2 cups thickened cream
-2 eggs
-1½ leaves gelatine or 1 tsp of powdered gelatine


Peel the nashi and puree with a stick blender. Add lemon juice.

Heat honey with thickened cream in a small saucepan.

Soak gelatine leaves in cold water for a few minutes to soften. Squeeze to remove excess water. Add gelatine to cream and stir to dissolve. Add nashi and combine well.

Pour into small dariole moulds lightly sprayed with cooking spray.

Refrigerate overnight until set.

To unmould, dip the moulds in a bowl of hot water briefly, then turn upside down onto small serving plates and shake gently to release.

Serve with grilled, caramelized nashi wedges.

Note: to caramelize nashi, peel, core and cut into wedges, place in a small frypan with equal amounts of brown sugar and butter and cook until browned.

Serves 6.