Butchie came over Monday night and silly Thelma had other things to do. I realized today that Monday could have been our last baking night in Tenleytown. No more baked goods being eaten on the wraparound porch, chatting about life and watching fireflies. It's been an oasis in chaotic DC: lush, green, and peaceful. It's been our 'giving tree.' We'll have a farewell evening there. In a way, we owe the house that much. We're actually saying goodbye for good this time.
So, for the second-to-last time, here is the recipe from baking night in Tenleytown. Enjoy....preferably on a porch with a few close friends.
Peach & Lemon-Thyme Panna Cotta
adapted from Epicurious
2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons water
2 cups heavy cream
2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons water
2 cups heavy cream
1/8 teaspoon kosher salt
1/4 cup mild honey
1/8 teaspoon pure almond extract
1 1/2 tablespoon fresh lemon-thyme leaves
1 tablespoon sugar
3 peaches, peeled if desired, pitted, and thinly sliced
Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
Whisk honey and almond extract into the cream mixture.
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.
1/4 cup mild honey
1/8 teaspoon pure almond extract
1 1/2 tablespoon fresh lemon-thyme leaves
1 tablespoon sugar
3 peaches, peeled if desired, pitted, and thinly sliced
Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
Whisk honey and almond extract into the cream mixture.
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.