|Serve it in a wine glass|
This type of love is, of course, determined by who so ever opts to celebrate it. I'm not single this year, but I remember a few turbulent ears when I resisted the temptation of all those 'hand holding' couples in shopping malls looking oogly googly at each other.
|Or ice cream cups|
Instead my corniness sought and found newer pastures. Last year it was couples taboo, and gooey cob loaf. Another favorite that could be considered is the world's easiest Chocolate Fudge Brownie or for those who are looking for a simple heart, the shortbread biscuit recipe! This year, is the year of the Panna Cotta. Strangely enough, my tryst with this dessert began with the Nokia Indiblogger meet at ITC Gardenia.
Attracted by the sinful view of blueberries, I scooped a bit of the white milky custard and fell in love. I, since then, found Stephanie Jaworski's trustworthy recipe for Panna Cotta. I've made it twice, and am convinced that it is fool proof.
Once with a peach topping, and this time with strawberries. Unfortunately, they are just coming into season, so the fruit was a bit tart. But this balanced well with the milky goodness dumbed down my senses to give way to absolute delight. Click to go over to the Joy of Baking website for the recipe.
- 1. 1 pack of Strawberries
- 2. Sugar (as desired)
- 3. 4 table spoons of water
- 4. 2 drops of vanilla essence
- 5. 1 tea spoon corn flour, dissolved in two tablespoons of water
- Remove the lead and stub off the strawberries. Then proceed to cut to evenly sized quarters
- To a pan add the tablespoons of water, and sugar with vanilla essence
- Allow to boil, adding water as desired to maintain consistency
- When the strawberries are mashed together, add corn flour
- Once boiled, cooled, use to top panna cotta or ice cream or pankcakes :)