I was going to take a picture... but then I got too excited and ate dessert before I remembered to do it.
I can't remember what we ate last weekend for feast meal. Oh yeah, some sort of pork something or other. It was fine.
Dessert, on the other hand, is going to be a favorite of mine for a while:
Basil Panna Cotta with Blackberry Gelee
...do not be intimidated by the name! Or the recipe! Make this and eat it. You'll be happy you did. Panna cotta is simply custard that is thickened with gelatin instead of eggs, flour, cornstarch, tapioca, or any of the other million things used as thickening agents.
2c. heavy whipping cream (for the love, if you're worried about dieting or calories, cut out doritos or fast food for a week).
1/4c. basil leaves, chopped
1/3c. sugar
1 pkg, or 1T, gelatin (made by the Knox company... you can find it at most grocery stores near the jello).
3T water
Heat 1c. of the cream (I always forget and heat both cups together) with the basil and sugar in a saucepan over medium heat.
Put the water in a small bowl and pour the gelatin over it. Set aside for a minute.
Once the cream has started to steam from the top (not boil... but if it does, the world won't end even though - it's true - it can change the structure of the cream, though for this recipe the gelatin stabilizes it), turn it off, put the lid on the saucepan, and steep for 10-15 minutes until it smells delicious and basil-y.
Add the gelatin mixture to the cream/basil/sugar mixture. Stir in the remaining 1c of cream. Pour into glass bowls (or mason jars or ramekins) and put in the refrigerator.
...once you have done that, time for the gelee. Again, gelee sounds more fancy than it is: it is basically a mixture of gelatin, sugar, and fruit.
1/4c sugar
1/2c blackberries
2T water
2t gelatin
2T water
First crush the blackberries with your newly-purchased mortar and pestle (seriously, haven't you gotten one yet?). Put in a saucepan with the sugar and water.
Put the second 2T water in a small bowl and pour the gelatin over top.
Once the blackberry/sugar mixture is steaming, buzz them around in your food processor until uniform. Add the gelatin.
By this time, the panna cotta should have begun to set in the fridge. Carefully (very carefully) pour the blackberry gelee over the top of the basil panna cotta. If it looks like it's mixing in, STOP, it's not ready yet. Leave the blackberry gelee on the countertop until the panna cotta has begun to set. When it can stand having something on top of it, pour the gelee over top. Allow to set for at least 2 hours.
YUM!
... for this week, our dear dear dear friend Julia will be visiting. I think Ben is making some sort of south-of-the-border flank steak... I haven't begun thinking of what I want to have for dessert yet. Maybe this (again)!
I can't remember what we ate last weekend for feast meal. Oh yeah, some sort of pork something or other. It was fine.
Dessert, on the other hand, is going to be a favorite of mine for a while:
Basil Panna Cotta with Blackberry Gelee
...do not be intimidated by the name! Or the recipe! Make this and eat it. You'll be happy you did. Panna cotta is simply custard that is thickened with gelatin instead of eggs, flour, cornstarch, tapioca, or any of the other million things used as thickening agents.
2c. heavy whipping cream (for the love, if you're worried about dieting or calories, cut out doritos or fast food for a week).
1/4c. basil leaves, chopped
1/3c. sugar
1 pkg, or 1T, gelatin (made by the Knox company... you can find it at most grocery stores near the jello).
3T water
Heat 1c. of the cream (I always forget and heat both cups together) with the basil and sugar in a saucepan over medium heat.
Put the water in a small bowl and pour the gelatin over it. Set aside for a minute.
Once the cream has started to steam from the top (not boil... but if it does, the world won't end even though - it's true - it can change the structure of the cream, though for this recipe the gelatin stabilizes it), turn it off, put the lid on the saucepan, and steep for 10-15 minutes until it smells delicious and basil-y.
Add the gelatin mixture to the cream/basil/sugar mixture. Stir in the remaining 1c of cream. Pour into glass bowls (or mason jars or ramekins) and put in the refrigerator.
...once you have done that, time for the gelee. Again, gelee sounds more fancy than it is: it is basically a mixture of gelatin, sugar, and fruit.
1/4c sugar
1/2c blackberries
2T water
2t gelatin
2T water
First crush the blackberries with your newly-purchased mortar and pestle (seriously, haven't you gotten one yet?). Put in a saucepan with the sugar and water.
Put the second 2T water in a small bowl and pour the gelatin over top.
Once the blackberry/sugar mixture is steaming, buzz them around in your food processor until uniform. Add the gelatin.
By this time, the panna cotta should have begun to set in the fridge. Carefully (very carefully) pour the blackberry gelee over the top of the basil panna cotta. If it looks like it's mixing in, STOP, it's not ready yet. Leave the blackberry gelee on the countertop until the panna cotta has begun to set. When it can stand having something on top of it, pour the gelee over top. Allow to set for at least 2 hours.
YUM!
... for this week, our dear dear dear friend Julia will be visiting. I think Ben is making some sort of south-of-the-border flank steak... I haven't begun thinking of what I want to have for dessert yet. Maybe this (again)!
No comments:
Post a Comment