Thursday, August 5, 2010
Tuesday, August 3, 2010
Silver
Friday, July 30, 2010
Thread Banger
Sunday, July 25, 2010
What If
Saturday, July 24, 2010
Library
Friday, June 25, 2010
Walk Like and Egyptian
Wednesday, June 2, 2010
101 Anniversary!
Tuesday, June 1, 2010
Busy Busy Bee
Wednesday, May 26, 2010
Friday, May 21, 2010
Very Bored
Wednesday, May 19, 2010
Bookstore
Tuesday, May 18, 2010
Riddle Me This:
Tuesday, May 4, 2010
The Silk Road
Monday, May 3, 2010
Origami Flowers for Mother's Day
Mood Beads
"Beads that change colors like the Mood Rings and Jewelry of the 1960's & 1970's" states one of the sites.
Friday, April 30, 2010
Chocolate Panna Cotta
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.) You can substitute the vanilla for chocolate.
2. Lightly oil eight custard cups with a neutral-tasting oil. (Any kind of cup will work, but the glass kinds work best)
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you're pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
So, for mine, on the inside bottom of each custard cup, I added one layer of cocoa powder, pour the Cocoa Panna Cotta into the cup, and added another layer of Cocoa Powder. I refrigerated for about 2-5 hours, and to tell the truth, it tasted great.