Also, my family came to visit me on the East coast for the holidays! Although our time together was brief because I'd get home late and wake up early, I'm grateful for any time together during the holiday (I had to work Christmas eve and day and it would have been depressing to spend it alone as B was on call and thus stuck in New York)
Dad: What's the point of visiting Natalie when she's on the ICU? We'll never see her! We should visit another time.
Mom: Nah, I'm sure she'll get off early.
Dad: You don't ever get off early in the ICU. You only get off late.
Clearly, you can tell who's the doctor and who's not lol.
I had a lot of persimmons around because I discovered Costco was selling them. I pureed my esxtra ripe persimmons to top the panna cotta (recipe adapted from Gourmet). Looking forward to a great 2017 everyone - now it's time to diet afterwards.
Persimmon Panna Cotta
1/2 envelope unflavored gelatin (about 1 tablespoon)
1 tablespoons cold water
1 cup heavy cream
1/2 cup half and half
1/8 to 1/4 cup sugar (to taste)
1 teaspoon vanilla extract
1-2 teaspoons lemon juice
3 tablespoons honey
2 tablespoons water (adjust to desired thickness)
mint, to garnish
In a small saucepan, mix gelatin with the water for 1 minute, then heat gelatin mixture over low heat until gelatin dissolves. Remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil while stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide your panna cotta amongst glasses or ramekins and let cool to room temp. Chill your panna cotta, covered, at least 4 hours.
For the fruit coulis, puree/blend your persimmon with lemon juice, honey, and water. Carefully pour your persimmon coulis over your chilled panna cotta. Garnish with mint and serve immediately. Enjoy!