Update from last week: got my phone back! Some guy found it on the floor (don’t ask) and returned it. The jacket was the target of the theft, as I suspected (and now I’m sick af because it was 42F when I was trying to get home - with a sheer top on 😅).
Anyway, let’s see what’s been happening for the past week.
As David Lebovitz would say, “If it takes you more than five
minutes to put it together, you’re doing something wrong.”
If you make it right now, you can enjoy it tonight.
It’s creamy, silky smooth, and not overly sweet.
For all of its simplicity, it’s still an impressive dessert
You can enhance its taste by adding rum, coffee, vanilla, or
The reason why I decided to make this the other day? I
noticed that our raspberry canes had grown a new, late crop of berries. The
yield wasn’t huge, but I was able to fill a small-ish bowl with them – plenty to
top panna cotta, a dessert I had been itching to try.
Once these had set, I carved away spoonful after creamy
spoonful. It was almost like eating a silky ice cream, but better. (Well, I guess that depends on your mood.) I couldn’t
believe I hadn’t made this simple Italian dessert before.
Half of the sweetened cream was poured into stemmed dessert
glasses, the rest went into small custard cups. After the cream had chilled and
set, I unmolded the ones from the custard cups onto dessert plates, and topped with
raspberries and a homemade raspberry sauce. Either way you do it, you’ll end up with an
Panna cotta, a
recipe from Epicurious. Serves 8 or 6, depending on how much you pour in each
glass or cup.
In a very small saucepan sprinkle gelatin over water and let
stand about 1 minute to soften. Heat gelatin mixture over low heat until
gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar
just to a boil over moderately high heat, stirring. Remove pan from heat and
stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup
ramekins or wine glasses and cool to room temperature. Chill containers,
covered, at least 4 hours or overnight.
To unmold, dip ramekins, 1 at a time, into a bowl of hot
water 3 seconds. Run a thin knife around edge of each ramekin and invert
ramekin onto center of a small plate.