It's such a funny time in the year right now—the east coast is being absolutely dumped with snow and foul weather, while the west coast is enjoying a blissfully warm end of winter. It's been creating an interesting dichotomy in the overall energy of the nation. Portland has been having the most beautiful sunny days. The air smells of cherry blossom trees and daffodils are popping up all over the neighborhood. Although, at the same time, winter is still reminding us that it isn't time to say goodbye yet. There are still rainstorms, cool nights and moody skies. It's like the weather can't make up its mind. I have been really affected by this transitional phase between seasons...
Just as the weather has been quite unstable lately, my energy has been as well. With the warmer days scattered here and there, it's been a good reminder that I need to work on my summer plans because it is truly just around the corner. At this point, my brain is racing with ideas such as picking olives on an agro-turismo farm in Italy, planting myself on the beaches of Kauai or even spending time at a yoga sanctuary in SE Asia. The awesome thing about being a post-grad is that you have minimal obligations. Just like the seasons changing from winter to spring, this time is a time of transition for me. It is the perfect time to do whatever your heart desires. So dream big, right? Of course this also comes with the feeling of being rootless. I don't feel grounded lately because my living situation is temporary. Additionally, it looks like Kristian, my love, will be moving to New York City for the Spring/Summer as he a potentially wonderful internship opportunity lined up at a big creative firm. Proud of him. Anyways, I knew this year was going to be an unstable one. Remember? I mentioned it in my new years intentions. I'm glad I made those because this is one of those times where I have been able to return to my intentions and focus my energy on staying grounded and in the moment. But about this coconut milk panna cotta. Damn it's good. And represents such a perfect transition of winter to spring with the warming spices yet cool and spring-y properties of rose.
Coconut-Rose Panna Cotta
- 2 cans coconut milk (guar gum free)
- 1 tablespoon + 1/8 teaspoon grass-fed gelatin
- 1/4 cup tepid water
- 1/4 raw honey (option to use up to 1/2 cup if desired)
- 2 tablespoons culinary rose water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch ground clove
- 1 pinch sea salt
- Extra honey + fresh berries for garnish
- Fill a pot of water with 1/4 cup tepid water. Sprinkle gelatin over water and let bloom for five minutes.
- Once gelatin has bloomed, add two cans of coconut milk to the pot and slowly heat over medium heat until coconut milk begins to steam then immediately remove from stove top. Make sure not to let it reach a boil as that will lead to a foul smell and taste.
- Add honey, rose water, vanilla extract, cinnamon, clove and sea salt and whisk to combine with the coconut milk and gelatin. Taste and make any necessary adjustments.
- Fill 6, 8-oz wide mouth mason jars with mixture. Let firm up in the fridge for 2-4 hours or over night. Serve with fresh berries, a generous drizzle of raw honey and rose petals.