Hi everyone! It hasn't quite been a month since my last updated. I feel like I've been neglecting you all! I haven't, really; I've just been so busy with school this semester. Taking three writing classes is definitely do-able, but it's a whole lot of work! It's a damn good thing I don't have a job or anything. I'm right in the middle of midterms right now--last week I had to write an essay and two short stories, which doesn't seem like that much, but I put a full workday into one of those short stories and it's only a draft. (Everything is only a draft right now.) And much to my surprise, I'm totally rocking my Statistics class. Hooray!
Anyway, that's my life for now, and I have a recipe for you! I made this so long ago. I have so many things piled up on my camera that I stopped taking pictures of new things because they just weren't getting done with school. And I haven't had much time to cook, though I roasted a chicken for the first time ever a few weeks ago. This was made for my mom's birthday in August. It is yet another of Patricia's recipes over at Technicolor Kitchen--I'll admit, I have a total blog crush on her.
After my (arguable) success with the Strawberry Balsamic panna cotta, I was excited to try something new, but I generally have difficulty with the idea of making desserts just because. Unless it's something really easy--which it turns out this is! But unless I have all the ingredients on hand and it's only going to take a little while (like those peanut butter cookies*), chances are, I won't randomly make it. I'll wait for a special occasion of some sort, and given how much my mom loves Nutella, this seemed the perfect thing to do for her birthday.
RECIPE: Nutella Panna Cotta
not adapted at all from Technicolor Kitchen
-1 tbsp powdered gelatin (I would imagine you could safely use less if you're not unmolding them)
-1 cup of Nutella (it's a lot of nutella)
-1/4 tsp salt
-1 1/2 cups heavy cream
-1/2 tsp vanilla extract
-1 cup whole milk
1. Whisk together the gelatin and 3 tbsp cold water in a medium-sized bowl. (Don't do it in something tiny--you'll be adding stuff to it.)
2. Put the nutella and salt in a different medium-sized bowl.
3. Pour the heavy cream and vanilla into a medium-sized saucepan, put it over medium heat, and bring to a simmer, stirring frequently.
4. Pour about a third of the vanilla and cream mixture into the bowl with the gelatin and whisk it together, then add that third back into the saucepan.
5. Pour about a third of the vanilla, cream and gelatin mixture into the bowl with the nutella and whisk until smooth. Add the rest of the vanilla-cream-gelatin mixture and whisk until smooth again, then add the milk and do it again.
6. Divide this mixture between ramekins or glasses or cups. Patricia says 8. I say 6-8. I think six would be a large amount, but it wouldn't be absurd. Instead of doing this, I saw that she put hers in teacups and thought it was adorable and I should do the same. Unless you have really small teacups, don't do this. You'll probably get sick. Divide it evenly between 6-8 different containers.
7. Refrigerate until set, then eat!
The end of Step 5: This recipe goes pretty quickly and I was cooking alone so I wasn't able to get pictures of all the earlier steps, but honestly, they would have been really boring. This is panna cotta in liquid form! I was amazed at how easily the nutella melted into everything else.
Right before eating. These teacups are deceptively large. The adorable pinkness and print always makes me think they're dainty little teacups, but no. Don't fill a teacup this size with panna cotta unless you really really want to binge on panna cotta. Of course, I'm stubborn, so once I started eating it I had to finish. Luckily I didn't feel all that disgusting afterward, but I'll definitely put it in smaller containers next time.
So...is it okay to talk about medical things on here? I hope so. I mean, it is MY blog. One reason I've been cooking less recently is because I have an ulcer (my doctor called it "peptic ulcer disease" but that sounds really bad, so I'm just saying an ulcer). I haven't been forbidden from any foods except soda, coffee, aspirin and advil (yes, aspirin and advil are foods) because different things irritate different people, so the best thing to do is apparently to eat stuff and then don't eat it again if it hurts you. However, this thing is friggen' painful. So if there's any chance that what I'm about to eat might cause a lot of pain, I'm avoiding it. Unfortunately, pretty much every food ever is potentially bad for an ulcer. If you look at that list, you may notice "garlic" is on it. And on the non-foods list of things you're not allowed to have with an ulcer is "stress." (Oh! Hi, midterms!) Unfortunately, a lack of garlic causes a lot of stress for me. Because of this and other similar problems, I've been ignoring the list and mostly just avoiding things that sound painful, but most of my "you should make this recipe" folder sounds sort of painful, so I'm restricted.
Does anyone have recommendations about what to eat with an ulcer that still has flavor?
Anyway, sorry for the medical stuff, and I hope you make the panna cotta! I would not be afraid to eat this right now, and it's super delicious. How can anything with nutella not be?