panna cotta

it’s been a very busy couple weekends and this past weekend was the busiest. i intended to take some photos of the three cakes i made the past two weekends, but due to poor lighting and my finicky camera, none were taken. dang.

sean and i traveled across the nevada desert to the small, mining town of eureka where most of my family lives to celebrate my grandfather’s birthday. my aunt organized it all and it was lovely. we decorated and cooked, dined and danced, laughed and cried in eureka’s historic opera house. my aunt made a movie of pictures of my grandparents, their children and grandchildren. longtime friends of my grandparents (i’m talking 40 + years of friendship here) made the journey. there were speeches and toasts and…i was called out by the dj for making the cakes…my special gift to my grandfather. so embarrasing since my face was all red and puffy from crying through the movie. while everyone danced i tried to remember each special moment, to sear it into my memory, especially my grandparents gliding across the dance floor to their song. it was an emotional evening, but one that is dear.

i did find some time during the insanity to make a dish i have been wanting to try for a while now. panna cotta with raspberries and pretzel topping. there is this layered dessert my grandmother used to make that was made of crushed pretzels layered with cream cheese and raspberry jello. i have been wanting to make my own version of this for some time and panna cotta seemed to fit. the flavors almost hit the mark, but missed just a little. i think next time i will add some cream cheese, just to mimic the flavors more exactly.

the vanilla panna cotta recipe was found here and pretty much followed exactly. i used a vanilla bean instead of extract.

raspberry sauce
spoon the sauce into whatever dishes you choose and top with panna cotta…pour the panna cotta slowly or the two will mix.

12 oz. raspberries
2 tbsp. key lime juice
1 cup sugar

place all ingredients into a large saucepan and bring to a boil. turn down heat and simmer until sauce reduces and thickens. 10-15 mins over med-low heat.