FIRST SOME EXCITING NEWS!!!
Nolan and I are engaged! It took literally years and I have been waiting to share it with everyone, but I wanted some people in my personal life to know directly from the horse's* mouth (*I'm the horse). Yaaaaay!
And now the blog post....
Spring is finally here and so are new projects, plans, and vacations. This year, so far, we are going to Tennessee (Dollywood), Washington, D.C. (a Feist concert), Vermont (details to come), and Vegas/Seattle (work and vacation kinda thing). It will be fun.
One thing that I enjoy about being back home is the new custom of being surrounded by family and friends. I never had that in Pittsburgh when I was too stubborn to be around others. I never had that in California, when it was just us and work and the daunting reality of money running low. But it's different now and we go to baby showers and birthday parties on our Saturday afternoons.
Last week, we looked at wedding venues in my home town and had lunch with my sister and niece. So small and pink, so beautiful in her rabid curiosity. I fall in love each time I see her. That night, I went home and thought up this dish, so small and pink and fleshy. Delicate. Fun. Just for Lana, my little baby girl.
lood Orange and Coconut Panna Cotta
- 1/2 cup heavy whipping cream, divided
- 1 1/2 teaspoon gelatin
- 1/4 cup blood orange juice (feel free to reserve a couple little dices of orange to include in dish)
- 1 can coconut cream
- 1/4 cup white sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon Grand Marnier
- 1/4 teaspoon kosher salt
- On a pan, place four 6 oz ramekins. Grease lightly with oil
- In a mixing bowl, whisk together 1 tablespoon of your heavy cream, gelatin, and blood orange juice.
- Allow gelatin to bloom for 10 minutes
- While gelatin is blooming, in a medium saucepan, heat remaining cream, coconut cream, and sugar and stir continuously until all ingredients dissolve together
- Continue to heat until nearly boiling, with bubbles around the edges
- Take off heat, immediately add the gelatin mixture and whisk
- Whisk in remaining ingredients
- Return to stovetop and heat for a minute or so
- Remove from heat, divide into your dishes and refrigerate for 4 hours or until set
- When set, some of the fatty coconut cream will have risen to the top and solidified. When you turn it out you'll see the beautiful pink panna cottta underneath!