I had Taco Bell for the first time yesterday. I ordered the XXL steak nachos after my final and proceeded to chow down watching One Tree Hill. It started out okay, but then the more fake cheese I ingested the more I kept thinking, “This is not that good.” And then I ate some more. Had the same thought. Ate even more. And then I finished the entire 1 lb platter (yes, I mean platter) of nachos.
When I end up being 800 pounds and following fashion tips from Mama Honey Boo Boo I have only myself to blame.
In an attempt to counter the Taco Bell I am going to post perhaps one of the classiest recipes from the old blog. For those of you who are not acquainted with panna cotta — there is no time like the present. Panna cotta is a cooked Italian cream originating in Northern Italy. It also has three cups of heavy whipping cream.
I said it was classy not healthy.
I made this for the first time over the summer for a small dinner party I hosted with some friends. It is the perfect ending to a meal because despite the heavy duty ingredients, it’s a relatively light dessert. Serve it with some cut up fruit for a delightful close to your meal.
Panna Cotta with Fresh Strawberries
2 cups whole milk
1 tbsp unflavored powdered gelatin
3 cups heavy whipping cream
1/3 cup honey
1 tbsp sugar
1 cup strawberries, chopped
In a saucepan, mix together the milk and powdered gelatin. Let sit for 5 minutes, softening the gelatin. Put the saucepan over medium heat, and whisk for 5 minutes. Do not let the mixture boil. Remove from heat and add mix in heavy whipping cream, honey and sugar, about 2 minutes. Pour into either ramekins or wine glasses and let cool before covering and putting in the refrigerator. Set either over night or for at least 6 hours. Add the berries and serve.
Source: Everyday Italian