“Knowledge of each other, not of the flesh but through the flesh, knowledge of self, the real him, the real her, in extremis, the mask slipped from the face…” – Tom Stoppard
Love. It has been six years. As I am reflecting back and looking toward the future, I am filled with so much love for what it has been, what is and what it will come with you. I feel accomplished, happy, vulnerable and hopeful for the most beautiful and accepting emotional and subtle love I ever had. I see, feel and hear – I love – the most tender and kind man that infused my life with the most wonderful things in the world. I love you deeply!
There is no better celebration of our fondness love than with a romantic and delicate panna cotta with rhubarb and caramel sauce. All these things that I know you like the most. This breeze of wind is marking a time that we have, we are and we will share together. A connection of so many positive emotions and a reflections of how I see life with and through you. I love you!
Ingredients for caramel sauce:
3 tablespoons granulated sugar
2 tablespoons water
3 tablespoons red wine
a pinch of salt
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 stick of rhubarb cut in small pieces
Directions for caramel sauce:
1. Place the sugar and water in a small saucepan over medium heat. Cook, gently swirling the pan, until medium amber in color. This might take 3 to 4 minutes. Once you reached the color set aside and carefully add half of the wine, a pinch of salt and vanilla extract. Combine. Return to medium-low heat to melt any caramel that stuck to the bottom of the pan, and let it boil 1 minute more. Set aside and add the rhubarb, lemon juice, remaining wine, stir to combine and let stand for 20 minutes.
Directions for panna cotta:
1. Brush a cake moulds with vegetable oil to lightly grease.
2. Place the pouring cream, coconut milk, cardamom seeds, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through (~1-2 minutes). Strain liquid of the cardamom seeds.
3. Place the gelatine in a bowl with cold water and leave it to hydrate for about 2 minutes.
4. Add the cream mixture, gelatine mixture (strained of water) to the yogurt, whisking until well combined. Pour into the cake pan. Place in the fridge for 6 hours or overnight until set.
5. Serve panna cotta cold with rhubarb topping, and caramel sauce.