It always takes me quite a while to settle in a new place. A strange thing, given that the number of times I moved during the past two years.
But, it does take time to have some sense about a new house – the sense of space; the sense of how time passes by, how the lighting condition changes throughout the course of the day. And I like to chase after sunlight, particularly in the early or late hours of the day.
Then, there are boxes to unpack, to organize. I thought I would have enough energy to do a bit of unpacking last week. How short-lived was that thought! Instead I found myself lying on the couch falling asleep while trying to read through a book or watching a TV show. That´s surely part of the whole `settling in´ process…
I confess I haven´t shot any food photos at my new place. My props are still in boxes. And I still have a lot of photos from my wonderful time in New York to go through. But that is going to change soon I hope!
Meanwhile, let´s all enjoy this sweet and simple dessert. Yoghurt panna cotta, how easy! I like mine really creamy with just enough gelatin to lightly set the pudding (very unlike the yoghurt and strawberry jelly I made earlier). The orange blossom syrup and crushed pistachio are inspired from a rice pudding dessert I always ordered at a small Lebanese restaurant called Almazett in Melbourne. In fact, I still travelled across town to dine at that place. It´s certainly not fancy or has the best food around. But Almazett is one of a few restaurants where I really feel at home.
Choose the best yoghurt for this dessert. I got mine from a Greek deli – the yoghurt is extra smooth and creamy. I can eat the whole jar just by itself!
Adapted from taste.com.au.
1 cup natural yoghurt
1/4 cup milk
1/4 cup honey or to taste
1 cup thickened cream
1 tbs hot water
2 tsp gelatine powder
Orange syrup: mix 1 tsp orange blossom water with 1 cup of sugar syrup (made with equal amount of water and sugar).
Crushed roasted pistachio – to serve
Place the cream and honey in a small saucepan over medium heat. Stir until the mixture is heated through.
Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the moulds. Place in the fridge until set (preferably overnight).
To serve, add a spoonful of syrup on top of the panna cotta, sprinkle generously with pistachio.