I’m staring at everything and everyone with a lighter in one hand and gas can in the other, prepared to burn bridges and incinerate it all. Nothing is sacred. This isn’t some high-school massacre, but a phoenix-from-the-flames rebirth. Career, home, friends, family– I’ll torch the entire lot and walk anew on freshly scorched and purified earth.
But I’ll set my gas can down for now and make one of my favorite Italian treats.
Cranberry Panna Cotta
- 1 cup fresh cranberries
- ½ cup sugar
- ½ cup water
- 1 ½ teaspoon gelatin
- 2 cups heavy whipping cream
- ½ cup sugar
- pinch salt
- ½ teaspoon vanilla extract
- Lightly spray 6 ramekins with unflavored oil. Pour gelatin in a small bowl with 4 T. of water. Stir and set aside for 5-10 minutes.
- Combine whipping cream, sugar, and salt in a saucepan and whisk over medium heat until sugar is dissolved and small bubbles appear, but before the cream comes to a full boil. Remove from heat, whisk in the softened gelatin until dissolved. Add vanilla, whisk again and let cool 3-5 minutes. Remove any bubbles from top of custard.
- Pour the custard into the prepared ramekins. Cover with plastic wrap (it doesn’t have to touch the surface like pudding) and refrigerate at least 4 hours.
- To unmold ramekins, fill a small baking dish with boiling water. Slip a sharp knife around the inside of the ramekin loosening the custard, place the ramekin in the water for about 10 seconds and invert it onto serving dish.