You know when you get home after a long day’s work and the first thing you do is march to the kitchen and open your fridge? Even if it’s a lazy Saturday in, it seems that magical ice box has gravitational properties that force you (haha, get it?) to peek at its contents – as if it’s a memory game upon every visit. Maybe you’re hoping to see that decadent chocolate cake you’ve been tossing and turning about for the past week: it’s alright, you just can’t help it.
And then there’s the moment when you’re leaning on the open fridge door, staring at the shelves trying to come up with something to feed yourself (or your family) with. Just staring.
So here’s what I’m going to call my latest segment of ‘What’s in the Box?’ I’ll post a photo of what’s in my fridge each week and maybe you all can help me figure out what to make for dinner. Why? Because it’s fun and well, I kind of want to see what’s in everyone’s fridge. Take some pictures and send ’em over or post them!
Basil Panna Cotta:
1 1/2 teaspoons pure gelatin
2 tablespoons warm water
2 cups coconut milk
1/4 cup honey
1 cup fresh basil leaves
1/2 vanilla bean, seeds removed
Pinch of salt
Salted Almond Crumb:
3 1/2 tablespoons almond meal
2 1/2 tablespoon shredded coconut
1 teaspoon sea salt
2 tablespoon raw honey
1 tablespoon coconut oil
1/4 teaspoon cinnamon
Method of Madness:-
- In a small bowl, add the 2 tablespoons of warm water. Warm water helps the gelatin activate.
- Sprinkle the gelatin over the water and let it bloom for 5 minutes.
- While you’re waiting, pour the coconut milk, honey and pinch of salt in a medium saucepan.
- Bruise the basil leaves by scrunching them up with your fingers, or making large tears to release the oils.
- Add the basil leaves to the coconut milk and heat over low heat for 12-15 minutes. Or until the milk starts to steam and you can taste the basil. Stir occasionally!
- Once done, add 3 tablespoons of the heated cream mixture to the small bowl of gelatin and mix well.
- Take the cream mixture off the heat and add the gelatin mix. Leave to cool to room temperature.
- Once it’s cooled, pour the mixture into cups, jars, ramekins, whatever you like! Refrigerate for 5 hours or overnight.
- While you’re waiting, mix all the salted almond crumb ingredients together and spread thinly on a lined tray.
- Bake at 350F for 7-10 minutes until golden brown. Remove and let cool to room temperature.
- Place almond crumb in the freezer. When you’re ready to serve, remove and break into pieces.
- After you’ve patiently awaited your 5 hours, assemble with blueberry compote and EAT THAT UP.