I assure you I am a multilayered onion of a creature and I could never write all the juice even if I tried. That said, I would like to make a confession to you all today.
I am an addict.
I am not a recovering addict.
I am still in the clutches of addiction and I use daily.
I recently saw a TedEd fingering my drug of choice as ‘the original gateway drug’, complete with diagrams of my brain and how it is affected by my weakness.
Instead of being ashamed I snorted, spraying dulce de leche studded brownie onto my screen.
I have tried finding substitutes, and I’ve had even had minor success but after a while my old friend calls to me.
The monkey on my back gently strokes my neck and whispers for me to return to its sweet embrace.
I never could say no to a monkey.
I’m not proud.
Especially not in this day and age when there is so much information on the evils of substance abuse. There are entire blogs devoted to saying no and recovering from my love and people who shudder at the very mention of her name.
She takes many forms, as the most conniving paramours do…. white powder, chunks of brown that leave sticky residue on your fingers, some forms more natural than others but whatever form it takes, a drug, is a drug, is a drug.
After so many years I’ve learned to manage my addiction and walk around unnoticed in society as a fully functioning addict. These days I use less than ever, but it’s still a big part of my life, in fact I spend a lot of time fighting the urge to use.
This unfashionable addiction I refer to is sugar, and as loath as I am to encourage such foul behaviour, or enable other addicts, this coconut and white chocolate pannacotta with raspberry coulis is totes worth a stint in rehab.
Coconut and White Chocolate Panncotta with Raspberry Coulis
Yield : 5 or 6 depending on portion sizes – oink
What you will need :
For pannacotta -
- 1 cup cream
- 2 cups coconut cream
- 1/2 cup white chocolate buds, or chopped white choc
- 1-2 tablespoon castor sugar, depending on your taste
- 1/3 cup hot water
- 1 tablespoon gelatine
For coulis -
- 1/2 cup fresh or frozen raspberries
- 3 tablespoons sugar
- 2 tablespoons water
What you will need to do :
Pop your cream, sugar and chocolate into a saucepan over medium heat, stirring continuously so the chocolate doesn’t burn. When it’s all melted, dissolve your gelatine into the hot water stirring well to get out any lumps and chuck her on into the mix.
Whisk into your cream and then stir in your coconut cream.
Place into moulds or glasses and stick them in the fridge for a good 2-3 hours.
Meanwhile to make the coulis pop your ingredients into a saucepan and cook on a medium heat until it turns into a mushy, yummy coulis.
This is piss easy and fancy enough for a dinner party. Winning.
NB : Addiction is not a laughing matter. Unless you have the giggles….. but really, drugs are bad, mmmkay?
Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.
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