As I write this, I’m watching Two Greedy Italians on tv, the travelogue/cooking show with Antonio Carluccio and that Gennaro guy (Jamie Oliver’s mate). This is right after watching Jamie’s 15 Minute Meals.
You really notice the contrast between the two shows, with Jamie emphasising healthy fast food (calories per portion are shown for each recipe), while the 2 Italians get stuck into massive meals of cured meats, cheeses and barrelfuls of sauce-laden pasta. (But ooh, look, the 2 Italians are in a gym, sniggering at a muscleman. Oh, now they’re back to talking about porchetta…)
It made me think about how, why and when we decide to eat a certain way. Is it a generational thing, with the younger gen being more aware that what you eat now is going to have a bearing on your later years? Does the older generation think, ‘bugger it, I might as well enjoy life while I’ve got a couple of years left’?
I’ve always been wary of stuffing myself until I burst and believe me, the older you get the easier it is to a) eat more, b) put on weight and c) despair at how hard the weight is to shift. The different focus of the 2 tv shows has made me feel that a) I’m not that old (yet), b) it’s not too late to improve my eating habits, and c) I want to get to the age when I can say ‘bugger it, I might as well enjoy life while I’ve got a couple of years left’.
Here’s a recipe that’s deceptively light, tangy and luscious – just be careful you don’t have too much of it.
Buttermilk Panna Cotta
2 tblsp warm water
2 tsp gelatine powder
1 cup reduced-fat thickened cream
½ cup caster sugar
1 tsp vanilla extract
2 cups buttermilk
Fresh or canned cherries (or other fruit), to serve
1. Place the water in a cup and sprinkle over the gelatine. Stir gently until the gelatine dissolves.
2. Meanwhile, place the cream and sugar in a saucepan over medium heat, stirring to dissolve the sugar. Pour in the gelatine mixture and stir to combine. Remove from the heat and mix in the vanilla and buttermilk.
3. Pour the mixture into serving glasses and refrigerate for 3 hours. Top with fruit before serving.
recipe adapted from fast, fresh, simple (Donna Hay).
Looks like a laboratory, doesn't it?
One of the disadvantages of not having enough matching serving glasses.
This is quite a 'sloppy' panna cotta, so it can't be unmoulded onto a plate.
Never mind, just spoon it straight from the glass, it tastes just as good.