It is time again for cool and no-bake desserts. Pannacotta is a classic that never bores and always pleases. It is also the complete irony for the bikini body, which, is what makes it even more precious!
This is about the time when you see all these ads and fads marketed around THE bikini body. From pills to gyms to lotions and clothes, they are all about how to look fabulous in skimpy clothing. With all that messaging shoved at you, you'd think noone looked good all winter in the bedroom!
Seriously? Come on now! Just because, we started wearing layers to feel warm does not mean we stopped looking good and fit.
So, then, I see no reason to suddenly stop liking how I look for the sun and give up on the real things in life, a.k.a real food. And, pannacottas that tremble like a seductive courtesan's thigh - silky and smooth on the tongue, just enough oomph to make you go all jelly inside with a sweet finish that leaves you satiated and palate coated.
That's the way to rock summer! Have a pannacotta on the beach and let the world envy, nay, fantasize....
Berry Jam and Maple Vanilla Pannacotta
2 cups whole milk
1/2 T gelatin
2 T maple syrup
1 vanilla bean
4-5 tsp berry jam
2 tsp berry preserve
fresh berries for topping
few drops of maple syrup for serving (optional)
Bloom the gelatin in half cup of cold milk by sprinkling it on top and letting it sit for a few minutes.
Scrape the seeds of one vanilla bean into the remaining milk. Add the maple syrup and heat the mixture until small bubbles start to form on the sides.
Mix the gelatin and milk into the hot milk and whisk vigorously to dissolve all of the gelatin evenly. Let rest for a 10-15 mins to cool a bit.
Divide the jam into four ramekins and then pour the cooled gelatin milk on top. Place in refrigerator to set for about 6 hours or overnight.
Just before serving top with a little quick cooked berries and fresh berries and if desired a drizzle of maple syrup.
