The universe kind of punched me in the face this week, and so once again, I found myself vulnerable, crying on the shoulders of friends, emailing/talking to get comfort, support, help, advice. I don't think I'd survive without my friends to talk things out, bitch, complain, vent, rant... My friends help me work through my issues and see the light.
It's hard because at the same time, I am stubbornly independent. I try to do most things by myself. I hate to put people out or ask favors. I know everybody's busy, and everybody has their own lives, their own share of problems to deal with. I hate to burden people with mine on top of everything else, and I hate the vulnerability of thinking that I can't do something on my own. However, when it comes to my emotions and upsets, I have learned that I cannot deal with them alone. For that, I ask for help.
My emotional roller coaster reminds me that I've connected with amazing people over the last 5 or so years. I don't mean to be all sappy, but I can't believe how lucky I am. Sure, the universe has thrown me my share of troubles, and the universe tossed another obstacle at me this week, as though I didn't have enough of them already. But the universe also gave me my people.
Panna cotta is one of those easy desserts that you can throw together all while dealing with a life crisis. It takes about 10 minutes and then you just have to refrigerate it to set and chill til the next day. It can be lighter if made with whole milk, or a combination of milk and cream, and it can be seriously decadent if made with cream only. This vanilla bean panna cotta is lightly sweetened because I served it with some homemade strawberry jam. It's immensely refreshing and the perfect way to enjoy your preserves.
Vanilla bean panna cottaPublished: May 10th, 2013, Cook time: 10 minutes
Makes 4 to 5 servings
- 1 packet Knox gelatin
- 63 mL (1/4 cup) water
- 500 mL (2 cups) cream, or milk, or a combination of both
- 1 vanilla bean, split in half and scraped
- 2 tbsp (25 grams) granulated sugar
- 1/2 tsp vanilla extract
- homemade jam
- Place the water in a small bowl and sprinkle the gelatin evenly over top. Set it aside to bloom while you work on the rest of the recipe.
- In a small saucepan, combine the cream and/or milk with the split vanilla beans, being sure to scrape all the seeds into the saucepan. Add the granulated sugar.
- Heat the mixture on medium–low until it just begins to steam and is almost about to boil. Take the saucepan off the heat, and whisk in the bloomed gelatin mixture until it has completely dissolved. Let the mixture cool to room temperature before adding the vanilla extract.
- Strain the mixture into 4 or 5 small ramekins or glasses, and transfer to the fridge to chill overnight.
- Enjoy as is, or top with a dollop or two of your favorite jam.