Samui Wining & Dining
Dessert Island
The Poolside restaurant in Chaweng is the perfect place
to enjoy al fresco dining – and sublimely tempting desserts.


Dessert IslandOur featured desserts this month are classically Italian, light and creamy and simple enough to make at home. They come from the team at Nora Chaweng Hotel’s The Poolside Restaurant & Bar. And not only do they round off any great Mediterranean-themed meal, but they taste just wonderful as a sweet treat when no-one else is looking. Forget about having a secret wall safe for your valuables. Install a secret wall fridge for delicious desserts like these!


Panna Cotta with Strawberry Sauce (serves 4)


Ingredients for the panna cotta

2 cups              fresh double or whipping cream

1/3 cup                        sugar

1                      vanilla pod (or a drop of vanilla essence)

10 gms             gelatin sheets


Ingredients for the strawberry sauce

1 cup               fresh strawberries

1 tbsp              sugar

A few strawberries for garnish


Method for the panna cotta

1) Soak the gelatin sheets in a bowl of water for 10 minutes.

2) Put the cream, sugar and vanilla pod (cut in half) in a pan and cook at a low heat. Just before it starts to boil remove from the stove.

3) Discard the vanilla pod. Squeeze the gelatin sheets and add them to the cream mix, stirring until they dissolve.

4) Place 4 small molds, cups or glass dishes on a tray. Filter the cream through a fine-mesh strainer and pour into the molds. Refrigerate for at least three hours.


Method for the strawberry sauce

1) Place the strawberries and sugar in a food processor and purée.

2) Strain through a fine sieve.

3) Add a few drops of lemon juice and refrigerate.



1) Dip the molds into a bowl filled with hot water for five seconds each.

2) Invert onto a serving plate and gently shake the panna cotta loose from the molds.

3) Garnish with some fresh strawberries on top and spoon strawberry sauce over the panna cotta.


Tiramisu (serves 4-6)



125 ml             espresso (room temperature)

1 oz                 dark rum

1 oz                 cognac

2                      eggs (separated)

90 gms             sugar

250 grams        mascarpone

12                    ladyfingers biscuits

1 oz                 dark chocolate

1-2 oz              cocoa powder (to decorate)



1) Mix together the espresso, rum and cognac. The mixture should initially taste and smell strongly of alcohol but will be toned down with the addition of the other ingredients.

2) In an electric mixer, beat together the egg whites with a pinch of salt until they begin to stiffen. Then beat in half of the sugar until stiff and scrape into a bowl.

3) In the same bowl, beat in the egg yolks with the remaining sugar until stiff and light-coloured; about three minutes should do it. Then, by hand, beat in the mascarpone with a spatula or whisk until lump-free.

4) Fold in half of the beaten egg whites, then the remaining half until fully incorporated.

5) Submerge each ladyfinger biscuit in the espresso mixture until they are completely soaked through, break one in half to check. Then layer them over half of the mascarpone cream mixture either in individual dishes (two per portion should be enough) or in one large family sized dish.

6) Grate the dark chocolate over them.

7) Place the remaining mascarpone cream over the top of the ladyfingers and refrigerate for at least four hours, preferably overnight.

8) Just before serving, shake the powdered cocoa over the top.


Johnny Paterson


Copyright 2017 Samui Wining & Dining. All rights reserved Siam Map Company Ltd.