Food & Drinks

This kitchen colour trend is the sweetest

Kitchen design never looked so sweet

If you are looking for kitchen design inspiration, kaboodle kitchen are serving up contemporary kitchen looks in the hottest colourways with their new trends range, which is a celebration of organic and grounding palettes with colours from greens and greys, to subtle pinks and metallics.
The range is inspired by desserts and they have even partnered with MasterChef All-Stars winner Emelia Jackson to create a collaboration of the sweetest kind.
This kitchen colour is really hitting our sweet spot - the Berry Sorbet colour is a dusky, rose pink with a hint of metallic that will make a statement in any contemporary kitchen design. We love how this has been paired with this cool-tone grey (cutely named Chia Pudding) and marble-look benchtops to create a contemporary style.
Confection queen Emelia has created a delicious collection of delicious dessert dishes (like the delicious recipe below), bringing the kaboodle trends range to life through the art of food, inspiring you to design your own beautiful kitchen and create within it. We love the matte, soft-touch finish and the latest anti-fingerprint technology which means there won't be any visible sticky finger marks when you go back for seconds.
What you'll need:
vanilla panna cotta
400g thickened cream
200g full cream milk
100g caster sugar
1 tsp vanilla bean paste
6g gold leaf gelatine, bloomed in cold water
berry meringue shard
30g frozen raspberries, pureed and
strained of seeds
3g egg white powder
20g caster sugar
fresh mixed berries and freeze
dried raspberries to serve
raspberry granita
100g frozen mixed berries, thawed
25g caster sugar
50g water
raspberry passionfruit sorbet
500g frozen raspberries
200g frozen passionfruit
200g glucose syrup
100g caster sugar
1/2 tsp citric acid
For the panna cotta, combine the cream, milk, sugar and vanilla in a saucepan and heat to dissolve the sugar. Once dissolved remove from the heat, add the bloomed gelatine and mix to combine.
Pour the mixture into the moulds and refrigerate for 2-4 hours or until set.
For the sorbet, in a saucepan combine all of the ingredients except the citric acid and bring to the boil. Remove from the heat and strain to remove the seeds. Add the citric acid to taste - we want a nice tang of acidity and cool completely. Churn according to ice cream machine instructions.
Preheat the oven to 100C.
Combine all of the ingredients for the granita into a small saucepan and bring to a boil. Remove from the heat and strain directly into a dish that fits your freezer. Set in the freezer and scrape with a fork every 30 minutes to create the icy granita texture - this will take 1-2 hours. Store in the freezer until ready to serve.
For the berry meringue shard, in the bowl of a stand mixer fitted with a whisk attachment, combine all of the ingredients and whisk until stiff peaks form. Spread the mixture onto a baking tray lined with baking paper until 1/4 - 1/3 cm thick and bake for 30 minutes - 45 minutes.
Remove from the oven and allow to cool before breaking into shards and storing in an airtight container (if this softens, return to the oven for 15-20 mins at 100C to crisp up again).
Unmold the panna cotta onto your serving platter. Arrange fresh berries around the panna cotta and a quenelle of the sorbet. Finish with the granita and top with a meringue shard. Finish with a dusting of freeze dried raspberry powder
To explore more trends inspired recipes by Emelia, click here
The kaboodle trends range is available across both their doors and panels range. To find out more about this range, or to book a design consultation, head to the kaboodle trends website