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VILE BILE WITH BLOOD CLOTS
The walking dead can refresh their bones with Chef Ruskell’s kalamanzi soda and habanero brew!
1-1/2 cup water
1 cup sugar
3/4 cup kalamanzi juice, frozen or fresh
1 habanero chile pepper, roughly chopped
One pint of raspberries
One litre Club Soda
Remove the raspberries from the package and lightly rinse with water. Spread onto a cookie sheet and place in the freezer.
Combine the water and sugar in a small saucepan and bring to a boil. Remove from the heat and add the kalamanzi juice and chile pepper. Vigorously stir every 2-3 minutes. After 2 minutes taste the mixture to detect the amount of heat you desire. Once that point is reached, remove all traces of the habanero. Refrigerate the mixture.
When ready to serve, pour the kalamanzi base in a pitcher and add one litre of club soda. Put some frozen raspberries in glasses with ice and add the kalamanzi soda. Yum!
The old saying “food for thought” finds new meaning with Chef Ruskell’s panna cotta and raspberry dessert.
4 cups heavy cream (or half-and-half)
1/2 cup sugar
2 teaspoons of vanilla extract
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons cold water
1 pint fresh raspberries
Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Lightly spray eight custard cups with a food release spray.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours; it’s recommended to let them stand at least four hours.
To Serve: Put the fresh raspberries in a bowl, add one Tablespoon of sugar and crush the berries.
Remove the Panna Cotta from the refrigerator, flip them out into bowls. Add the Berries and loosely mix the custard with the berries (so it looks like….brains!!)