bay leaf buttermilk panna cotta w/ passion fruit granita
what I'm calling le coupe du jour
hi hi hellloo!
Lil’ fun fact about me? I love a good no bake dessert. Especially now. I’m not sure if I ever told you guys but, when I moved back to San Diego, I moved back in with my parents. No shame in the game. I had made the decision pretty hastily…after thinking on it for a while but still, in haste. Instead of stressing over moving cities on 3 weeks notice AND hunting for an apartment, I decided crashing with my parents for a bit would be the right move. Which, was only meant to be a stay of 3 months, but damn you live rent free and suddenly, does my mental health matter? Or does saving on rent matter more? Because, I’m apartment hunting again now and oooof, I’m not liking what I’m seeing for what people are charging. YUCK.
Whatever, whatever. The point is I live with my parents and the way that correlates to an uptick in my no-bake dessert making is because, we don’t have a working oven. The oven in this house hasn’t worked in I wanna say at least 8 years. Which is hahaha torture to me. Especially, since it’s not an easy fix. Of course not. The oven is original to the house. Back in the 60’s ovens were smaller than they are now. They brand of oven went out of business back in the 80s too. So, no oven currently available would fit where the current one is, we would have to tear somethings down + mess around with old gas lines and probably have to rewire the entire house while we’re at it.
So, every video + recipe I’ve worked on since September is brought to you from either a friend or family members kitchen or Michi Michi. So, say thank you to them. But, that also becomes a lot, packing up everything, loading it in to the car, blah blah blah lotsa moving parts to do one thing that if I had a kitchen at home would be done and over with in an hour. So, when I’m home, its all no bake. But, I love tiramisu, and donuts, and well panna cotta. So it’s not all bad.
This panna cotta especially, the addition of bay laurel and buttermilk gives ya this herbaceous note with a slight tang. Pair that with a passion fruit granita? The tart pop, the contrast in textures?? To die for!! The passion fruit makes it feel really summery, but in CA passion fruit pops tf off in winter and early spring. I’m out in the streets lootin’ it from neighbors yards (by lootin’ I am asking neighbors before taking- right let’s be civil). But, if ya can’t get your hands on fresh passion fruit, frozen is also a great option. At thai markets you can find passion fruit pulp in the freezer aisle. If not, Pitaya Foods sells frozen passion fruit cubes, and has become more widely available! But, you can also swap for any granita ya want- something zippy tho. Raspberry would work great here. You also, don’t have to top with granita at all. You can, in fact, do whatever you want ;)
And, I know, I know, I know, that a lot of people think bay leaves aren’t adding flavor. A sort of throw away herb you add to a stew just cause. But, when you give her a chance to shine you’ll see, bay leaves are complex in flavor. Fresh bay had notes that lean into a minty almost pine like flavor. Dried bay leaves are a bit more tame, mild and taste herbal and borderline floral. If ya choose to infused your panna cotta with bay, you’ll see. Just give it a shot :)
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