Guys, this guy.
He’s my hardworking, snow blowing, dog lovin, easy to please guy. He takes all of the photo’s here and often snaps a few shots for me between work shifts (hence the construction orange shirt). I snapped this one afternoon when he had just walked in and I asked him to help me out. He doesn’t say, well I just got done work and I’d like to sit for a bit. He doesn’t say, I don’t have time. He rarely says no. He’s a big reason this whole blog thing keeps going so well, because he’s got some amazing photography talent.
He does say that the pay stinks (sorry about that).
He didn’t bat an eye when I said I was going to add to the complete chaos that is our life and open a bake shop. Never even complained when the bake shop literally ate up every second of my life and our house was never clean again. Nope, he helped out when he could and encouraged me to keep going when I felt so incredibly tired and wanted to quit. And then when that got too crazy and I decided I really missed the blog and recipe writing and I wanted to close up shop and focus on that, he told me to go for it. And wouldn’t you know it, that has progressed really well and he wasn’t surprised at all when I said I wanted to have better credentials and take this blogging and writing to a whole other level and head to culinary school part time. So again, my schedule is crazy and our house is never tidy, and he has to drive the kids everywhere but he takes it all in stride. Even photographing the dishes I make at school each week so that I might be able to share some of them with you.
And he’s right the pay stinks and sometimes I’m really bossy and don’t realize how lucky I am to have such a supportive person in my life.
This Vanilla Bean Panna Cotta was a dessert I made last week at school. And it was so incredibly creamy and delightful with that raspberry sauce that I really wanted to share the recipe with you. It’s so easy to prepare and can be made well ahead of any meal. If you’ve never had it, it’s basically cream and sugar that’s heated and then set with gelatin. The flavor options are endless as well as the topping choices and it can be unmolded or served right in a bowl. I enjoyed it very much just as we made it, but I did add just a pinch of salt and a whole vanilla bean to Chef’s recipe to crank up the sweetness a little. And the addition of that raspberry sauce is really incredible. It’s so simple but so tasty.
I’d say this might be the perfect dessert to serve to your Valentine? Or perhaps your favourite photographer? I might just make this again to serve after I take him out for dinner to thank him for all that he does for us.
Happy weekend friends,
A delicious and very easy recipe for creamy Vanilla Bean Panna Cotta with Raspberry Sauce. An Italian Classic that can be unmolded or served in a dish!
- 250ml heavy cream
- 250ml whole milk
- 1/2 cup sugar
- 1/8 tsp salt
- 1 envelope of gelatin powder
- 1/4 cup cold water
- 1 vanilla bean split and scraped
- 250gr frozen raspberries
- 1/3 cup sugar
- 1/2 tsp lemon juice
- In a small bowl, stir the gelatin powder into the water; set aside.
- Place the cream, milk, sugar, salt and vanilla bean and seeds into a medium pot. Slowly bring just to a boil. Remove from heat and whisk in the gelatin. Let the mixture sit for 5 minutes.
- Remove the vanilla bean and pour mixture evenly into 6 custard cups or dishes. Each serving will yield about 1/3 of a cup.
- Refrigerate the panna cotta until set, at least 2 hours and up to 8 hours if needed.
- To make the raspberry sauce, combine the raspberries, sugar and lemon in a small pot. Heat over medium heat and bring to a light boil, stirring occasionally. Allow the sauce to simmer on low for 8 minutes. Cool completely before serving with the panna cotta.