Anticiplate

When I asked my Mom what she wanted me to cook her for Mother’s day, she only had one request: Vegetables. I find this ironic, considering that I was always forced to eat LOADS of vegetables at every meal growing up. She says she has not been eating enough veggies lately. I guess when you live alone, a bowl of cereal is much more convenient to eat than cutting up vegetables, and making dinner for one. I don’t blame her:) 

I credit my Mother with many things in my life. The fact that I am a ballet dancer. My love of all things food related. My strong spirit and drive. She has given me such a sense of self, because she always allowed me to make my own decisions. There was never-ending support from her, but I always had to take the responsibility. Thank you for that Mama. 

Today, I am celebrating her. We are going to Swanson’s nursery so that she can help me landscape my balcony (gardening is her passion). On the dinner menu is my Steak with Tomato Pan Sauce, Baked Parmesan Risotto, and Roasted Asparagus. Panna Cotta with fresh strawberries is for dessert. I figure after all of the vegetables, there has to be SOMETHING sweet:) 

Panna Cotta has such elegance, and has always seemed so complex to create. Yet, it actually requires little ingredients. Once those ingredients are combined, it manifests into a rich, sweet, creamy and wonderful dessert. 

Happy Mother’s Day! 

Serves 8 (in 8 oz. ramekins)

Prep time: 5 minutes

Cook time: 10 minutes

Inactive time: 4 hours to cool

1/4 c. water

3 1/2 tsp. powdered gelatin (2 little packets)

3 1/4 c. whipping cream

3/4 c. confectioners sugar

1 piece lemon rind (cut from lemon-make sure there is no pith on it)

1 vanilla bean, split and scraped

2 c. strawberries, hulled and thinly sliced

1 1/2 tbsp. balsamic vinegar

1/2 tbsp. sugar

2 grinds cracked black pepper

Pour water in a small bowl. Add gelatin. Let sit for 5 minutes. 

Place cream, sugar, lemon rind, and vanilla bean in a small saucepan. Heat for 5 minutes over medium-low and simmer, stirring occasionally. Whisk in gelatin for two minutes and make sure that it dissolves. Remove the vanilla bean and lemon rind. 

Pour mixture into ramekins filling to 1/2 of the way full. Refrigerate for four hours, or until set. (This can be made the night before, just cover with plastic wrap)

30 minutes before serving, toss together the strawberries, balsamic, sugar and pepper in a bowl to combine. Toss occasionally while macerating.  Spoon strawberry mixture over panna cotta, and serve.