My biggest beef with summer (other than the fact that I hate it so) is that it’s too hot to cook. I don’t want to stand over a stove for hours, stirring rissotto to perfection, which I foolishly contemplated for about two seconds a couple of weeks ago. I don’t want to hang out in a small poorly ventilated kitchen where the oven not only bakes what I’m cooking, it heats up the rest of the room, as well.
Now if we could just work out some sort of deal where, anytime I wanted to cook, Keanu Reeves would come and fan me with palm leaves, summer would become a non-issue. Alas, the world we live in is cruel and unforgiving. Summer cooking shall always be miserable in my hot box of a kitchen, and I will remain fan-less.
But the kitchen cries softly to me.
“Liz, don’t you miss tripping all over the kitchen, splattering cheese sauce on the ceiling and the dogs? Don’t you miss trying to make cookies and ending up with a face full of flour instead? Think of all the good times. Come back to me. Come back, mon amour…”
Since I am easy (grade A floozy right here), I could not resist the pull. The draw. The irresistible essence.
Okay, that’s a bit much, but you get my point.
I decided the best way around my cooking dilemma was to embrace the type of dish I rebel against: summery and cold.
Just typing that burns. I’m a comfort food type of person. I like macaroni and cheese and soups and dessert breads. And winter and fall and coffee spiked with Bailey’s… or whatever I happen to have on hand.
Not chilled cucumber soup! Not ice cubes with strawberries frozen inside of them! Certainly not smoothies with wheat grass or wheat germ or wheat amoebas or whatever.
So, in my summer rut, I turned to my list of foods, where I have heard the name over and over again, but I have absolutely zero clue what the hell they are. Literally, I have a list. And on that list, I found a sweet little dessert that is easy and doesn’t turn my kitchen into a sauna. It made me love summer just a little bit.
But only a little bit!
Panna Cotta with Fresh Blackberry Puree in a Wine Goblet! — Adapted panna cotta recipe from Secrets from My Tuscan Kitchen by Judy Witts Francini; puree recipe by me!
INGREDIENTS:
For the Puree
Three (3) cups fresh Blackberries
Two (2) tablespoons granulated sugar
Two (2) teaspoons fresh orange zest
For the Panna Cotta
Two (2) cups heaven cream/heavy whipping cream
One quarter (1/4) cup granulated sugar
One and a half (1-1/2) tablespoons vanilla extract
One (1) teaspoon nutmeg
One (1) packet unflavored gelatin
Three (3) tablespoons cold water
Fresh blackberries for garnish
DIRECTIONS:
Puree
1. In a food processor or blender, puree blackberries, sugar, and orange zest until smooth.
2. If desired, strain through a fine sieve, using a rubber spatula to press the pulp through. Discard remaining solids and seeds.
3. Chill in a covered bowl until ready to use.
Panna Cotta
1. In a medium sized bowl, sprinkle the gelatin over the cold water. Make sure all of the gelatin is coated in water. Let stand for 5 to 10 minutes.
2. In a saucepan or a microwave, heat the heavy cream, vanilla, nutmeg, and sugar until sugar dissolves.
3. Pour the hot heavy cream mixture over the gelatin. Stir until gelatin dissolves completely.
4. Divide the panna cotta between two medium to large wine glasses. Refrigerate for 2 to 3 hours.
5. Remove from refrigerator, garnish with puree and fresh blackberries, as desired.
{ 3 comments… read them below or add one }
I have the exact same problem!! We don’t have air conditioning, so aside from the little in window unit upstairs we’re on our own, and most of the time cooking is just straight up out.
But on Saturday I woke up early & made a tart shell while it was still cool, it looks like our heads were in the same place
Where’s mind?
This looks so refreshing and delicious — and my god, I love blackberries. Your photos alone have my mouth watering!