Sunday, April 19, 2009

we can't get enough of the sweet stuff

On the weekend, our cooking revolves around sweets.

Rolf and I have built a 21 year friendship around cooking and a goshdarn lot of that cooking happens to be of sweets.

More him than me- but you all know I am a willow when it comes to this sort of thing and I
B E N D.

Mark (sweet hater) & Max are out for the evening?

(don't feel sorry for them, dear reader, they are out at a big ol' Greek Orthodox Easter bash hosted by Maxwell's best friend's mama, who is a amazing cook)

Dessert for dinner (as suggested by Freyja and Rolf)?

Why the hell not?

Here we see Miss F in her second skin, ballet dress, and Rolf with his trusty chemistry book in the background and his ever present giant mug of coffee in hand!

Our confection of the moment is panne cotta.

Except, Rolf has his issues with veganism, and gelatin, so we do this cruelty free style with


we still use fresh cream and I made a delightful sauce out of the remainder of the plums in the freezer!

In case you have been under a rock, Agar Agar is made out of seaweed, and it has the same thickening properties that gelatin does, except, it is NOT extracted from the hooves of animals (COOL)! You can find it at most Asian markets.

(old school) Panna Cotta

1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups
heavy cream*
1/2 cup sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh
berries, gently washed, drained, and sweetened to taste**
6 sprigs fresh mint

For our more animal friendly version sub out the gel with Argar!

I made mine in a tupperware mold from the 70's that belonged to my grandma, but it works well in any custard cup.

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