Food & Drink

Food & Drink

Celebrate S'pore's birthday with FairPrice's National Day promotions

Celebrate S'pore's birthday with FairPrice's National Day promotions

29/7/2021 6:00:00 AM

Celebrate S'pore's birthday with FairPrice's National Day promotions

To celebrate Singapore's 56th birthday on Aug 9, enjoy multiple deals at FairPrice as part of its National Day campaign. It runs from today to Aug 18 at all FairPrice outlets, including supermarkets, FairPrice Finest, FairPrice Xtra, Warehouse Club and FairPrice...

Strawberry Compote1. Add sugar to strawberries and let it sit in the fridge overnight to draw out the strawberry juice.2. Cook the mixture in a saucepan with lemon juice until it becomes jammy.Panna Cotta3. Bloom gelatine powder in 10g of milk and set aside.

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4. Add milk or roasted almond milk, whipping cream and sugar in a saucepan, stir constantly.5. Add bloomed gelatine mix and stir to melt.6. Once melted, set aside.Roasted almond milk7. Roast almonds in the oven at 180 deg C for three to four minutes until roasted.

8. Blend roasted almonds, milk and almond milk. Let it infuse overnight, then pass through a fine sieve lined with cheesecloth to remove all almond bits.For a MasterChef-level dish, challenge your family with these additional stepsRhubarb jelly9. Mix gelatine in 10g of water.

10. Heat rhubarb, water and sugar in a saucepan until it becomes jammy.11. Add agar agar powder and gelatine to the cooked mixture and whisk to combine.12. Pass the combined mixture through a fine sieve.Mint powder13. Place mint leaves in a dehydrator or oven at a low temperature until they dry up.

14. Blend in a spice blender and pass through a fine sieve to get the mint powder.15. Store in the fridge and keep it covered to prevent clumping.Assembling the ingredients16. Pour panna cotta into a glass cup and let it set.17. Once panna cotta has set, add strawberry compote and garnish with fresh mint.

18. (Optional) After milk has set, pour rhubarb jelly mixture and let it set before adding strawberry compote. Garnish with mint powder. Read more: The New Paper »

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