Happy New Year everyone! I’ve been quiet on the blog since I’m in the medical ICU this month and it’s been busy.
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)
My family came during Christmas time as dad’s clinic was closed for a few days and my siblings were off school. When mom was planning the schedule, I told her that I was going to be in the MICU and my hours would be bad. Mom booked it anyway, and when dad found out afterwards that I was on MICU, the conversation went like this:
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.
Wherever my family goes, we eat. A lot. Mostly bad, unhealthy foods because we’re all sweet tooths. New Haven has a lot of great eats, and everyday we ate out New Haven pizza, local ice cream parlors, apple cider doughnuts, lots of chocolates, and more. On my one day off, we headed down to NYC and ate even more delicious as B took us on a food tour.
Now it’s New Year, and I’ve gained a pound or few (or many), but what’s one more dessert? Panna Cotta is a chilled Italian sweet cream dessert and often paired with fruit. It’s quite easy to make and can be made ahead of time so it’s perfect for parties and hosting.
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!