I can't believe the year is over. It flew by so quickly and I am left pondering where the time went.
2014 has been an exciting year full of travel and food adventures. I had the opportunity to visit new places like Giverny, Copenhagen, Berlin, Milan and had a memorable time celebrating Easter in Antigua, Guatelama. I will remember 2014 as the year I took the plunge to start a blog and have more confidence in myself and my abilities. I started this blog only 6 months ago and I have had so much fun cooking, creating, food styling, photographing and learning along the way. What started out as a hobby project has truly turned into a labour of love. One of my main challenges (and new year's resolution) for 2015 is to continue to grow this blog and to improve my skills as a photographer, food stylist, writer and cook.
The biggest highlight this year was taking part in this food styling and photography workshop. It gave me hope, courage, confidence, and I met a load of inspirational people.
I have made some provisional plans for 2015 that will hopefully entail new beginnings and new challenges, which I look forward to sharing in the months to come. I am excited for the year ahead and for the unknown. Right now, I'm thinking about all the travel I want to do, the new places I want to visit and the new projects I want to undertake. And I can't wait to share these. I want to make sure I do more and live more.
For the time being and to celebrate the new year, I'm having an adult dessert that is inspired by my recent time spent in Galway, Ireland celebrating Christmas with my in-laws. Irish Coffee is one of those obligatory drinks you have to drink when in Ireland. It's a delicious caffeine and alcohol kick in one. The recipe below is rich, decadent and well deserved for a new year's eve celebration.
Wishing you happy new year! Here's to a healthy and peaceful 2015!
4 servings
IRISH COFFEE PANNA COTTA
1/2 cup whole milk
1 1/2 cups double cream
2 tbsp granulated sugar
100 ml Baileys Irish Cream
1 1/2 tsp gelatin powder
3 tbsp coffee (instant or espresso)
Place the milk in a bowl over another bowl of boiled water to warm the milk. Sprinkle the gelatin powder on top and whisk to dissolve the gelatin.
In the meantime, place the double cream, sugar, Baileys and coffee in a saucepan and heat. Ensure the sugar is dissolved. Do not boil this mixture. Once heated take the saucepan off the heat.
Add the milk and gelatin mixture to the saucepan and whisk thoroughly.
Pour the mixture into 4 glasses of choice. Chill in the fridge for 1 hr or until set.
CHOCOLATE PANNA COTTA
1/4 cup whole milk
1/2 cup double cream
1 tbsp granulated sugar
1 pinch of salt
1/2 tsp gelatin powder
50g dark chocolate
Place the milk in a bowl over another bowl of boiled water to warm the milk. Sprinkle the gelatin powder on top and whisk to dissolve the gelatin.
P
lace the double cream, sugar, chocolate and salt in a saucepan to heat through, ensuring it does not boil. Add the milk and gelatin mixture to the saucepan and whisk thoroughly. Pour the mixture on top of the Irish coffee layer and chill in the fridge again for another 1/2 hour or until set.
Assemble with whipped cream, shavings of chocolate or berries of choice.lace the double cream, sugar, chocolate and salt in a saucepan to heat through, ensuring it does not boil. Add the milk and gelatin mixture to the saucepan and whisk thoroughly. Pour the mixture on top of the Irish coffee layer and chill in the fridge again for another 1/2 hour or until set.
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